Cream Cheese Blueberry Muffins (Phase 3)

2 8oz pkg cream cheese, softened
2 eggs
1/2 cup sweetener
1/2 tsp vanilla
1/4 tsp cinnamon
1 cup blueberries

Mix softened cream cheese, eggs, sweetener, cinnamon, and vanilla until smooth. Stir in blueberries. Pour into greased or lined muffin pan. Bake at 350 for 18 minutes. Turn off oven, leave muffins in, and let sit in oven with door open for 1 hour. Spinrkle with cinnamon and let cool. Store in refrigerator.

** To make them a little lighter and fluffier, add one egg.**

Recipe modified from original found HERE.

Mug Cake (Phase 3)

4 Tbsp almond flour
4 Tbsp sugar alternative
2 Tbsp Cocoa Powder (or peanut butter or cinnamon)
1 egg
3 Tbsp milk
3 Tbsp oil
Splash of vanilla extract

Mix dry ingredients in a coffee mug, add egg and blend. Add milk, oil, vanilla and blend. Microwave for three minutes. Let cool and place on plate.

*Sometimes I would 1/2 the recipe and use just an egg white and it always turned out fine.*

Recipe found HERE.