from The UnDiet Low Carb Phase 2 – 14 Days of Menus With Recipes scheduled for release September 2016.
This recipe makes 4 muffins with 3.5 net carbs per muffin, however it’s super easy to double or even quadruple the batter and then bake fresh muffins whenever you want them.
Don’t be tempted to substitute cream cheese for the mascarpone cheese, cream cheese will add 1 carb to each muffin which makes the mascarpone cheese the super hero of this recipe.
Nobody will guess these muffins are part of your diet plan. Just serve up a plate of them along with a selection of toppings such as natural peanut butter, sugar-free jam, maple syrup sweetened mascarpone cheese … for everybody who isn’t eating low carb to enjoy.
¼ cup peanut butter
¼ cup mascarpone cheese
2 tablespoons unsalted butter or coconut oil
2 large eggs
1 teaspoon baking powder
4 packets Splenda or Truvia
Blend together peanut butter, mascarpone cheese, and butter. Mix in baking powder, Splenda, and egg. Divide among 4 buttered coffee cups or ramekins. Microwave for 1 minute to 1 minute and 15 seconds. The time will vary according to your microwave. You could also spoon the batter into 4 muffin tins and bake at 350 degrees for 15 minutes (check at 10 minutes) or 8 muffin tins (for thinner muffins) and bake for 10 minutes (check at 7 minutes).