Quick and easy, low fat and low carb curd muffins with no sugar or flour and less than 100 calories per piece!
Hello there! Here you have a quick recipe for healthier cheesecake muffins that have less than 100 calories per piece and that are even low carb as well as glutenfree, depending on the ingredients used.
Taste and Occasion
Indulgence for the slim line: with this recipe for cheesecake-like curd muffins, the summer body can come! Of course, it can be quite lush when you feel like enjoying. But if you want or need to eat healthier, these low-fat, low-carb, sugarfree protein muffins with curd are definitely a good choice!
We love the delicious, classic cheesecake, but it is heavy. Still, I took a cue from this recipe when creating these low-fat, sugarfree curd muffins. The result is nutritionally impressive: each muffin has less than 100 calories. The recipe is also super easy and made in a flash. So it's an absolute last-minute treat!
For the curd muffins without flour and sugar, you need almost the same ingredients as for the "regular" cake: low-fat quark, a sweetener, eggs, and dry ingredients in the form of semolina or almonds. I have, of course, omitted the butter 😉 .
Half of the curd is replaced with cream cheese. This results in better consistency. The low-calorie curd muffins are sweetened with erythritol or xylitol. (Of course, regular sugar is theoretically also possible). I supplement the semolina with protein powder, so you get delicious protein muffins with curd.
How to make the Curd Muffins
Let's start by preheating the oven to 350°F/175°C. Now, beat erythritol and eggs for a few minutes until foamy, then mix well with curd and cream cheese until smooth. After this, mix the dry ingredients and stir briefly but vigorously into the curd cream. Fold in a few berries if desired.
Then, spoon the mixture into silicone or paper cups, smooth out and bake for 17-20 minutes. Attention: Do not overbake, or they may get a little dry. Let the muffins cool in the turned-off oven with the door ajar if necessary. Decorate with fruit before serving, if desired and enjoy your summer-body-approved curd muffins!
This delicious frozen yogurt is made in a flash. With no sugar, egg or cream, this frozen yogurt recipe is healthy, low in fat and low in calories.
The protein powder must be a sweetened multi-component protein of whey and casein. You can choose the flavor, e.g. vanilla, lemon, or cookie. If you don't want to use protein powder, you can also use (in total) 80g of semolina or almonds.
- 80 grams (7 tablespoons) erythritol, or xylitol
- 2 eggs, medium
- 250 grams (1 cup) low fat curd
- 30 grams (⅓ cup) vanilla protein powder
- 50 grams (⅓ cup) semolina, or ground almonds
- ½ teaspoon baking powder
- 250 grams (1 cups) low fat cream cheese, with 0.2% fat
- fruit, to taste
- Preheat oven to 350°F/175°C. Beat erythritol and eggs for a few minutes until foamy. Mix well with curd and cream cheese until smooth.
- Mix the dry ingredients and stir briefly but vigorously into the curd cream. Fold in a few berries if desired.
- Spoon the mixture into silicone or paper cups, smooth out and bake for 17-20 minutes. Do not overbake, or they may get a little dry.
- Let the muffins cool in the turned-off oven with the door ajar if necessary. Decorate with fruit before serving, if desired.
For the glutenfree, low carb alternative, simply replace the semolina with blanched, ground almonds. Even my most critical test eaters 😉, have eaten the healthy curd muffins with pleasure and didn't notice a difference between the two alternatives.
Even though it should be obvious: Please don't expect super low-calorie quark muffins without flour, sugar, and fat to have the same mind-blowing taste as regular cheesecake muffins. That's simply not possible when you look at the ingredients. Nevertheless, the low carb muffins with curd and protein do not remind me of crispbread or dry salad. On the contrary 🙂 ! By the way, the fruity decoration is optional but definitely recommended. Because, like the "big relative", healthy curd semolina muffins, unfortunately, fall in a little after baking.