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In a microwave safe pinch bowl, soften 2 teaspoons of the cream cheese in microwave for only 3-4 seconds. Don't melt! You're just getting it soft enough to add the liquid sweetener and mix. Cream cheese should still be thick. If too thin, put in freezer for a few minutes while you do the rest of the steps.
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Add liquid sweetener to the softened cream cheese. Set aside.
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Place 5 silicone muffin cups on a microwave safe plate and set aside. (See tip below for oven method.)
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Melt remaining teaspoon of cream cheese, mascarpone, and butter in microwave safe 2-cup measuring cup, or small bowl, for 15 seconds. Whisk in vanilla, egg, and half of the jam until creamy.
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Add in all dry ingredients and whisk well.
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Pour into silicone muffin cups. Fill only about halfway, as they will rise quite a bit during cooking.
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Microwave muffins for 30 seconds. Take out of microwave, and use a spoon to make a small dent/hole in the top of each muffin. Spoon a little bit of the remaining jam into each well, and top with a little bit of the cream cheese mixture. (Don't poke the jam or cream cheese down into the muffin.)
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Microwave for another 45 seconds. Top may be a little soft. (If it's still wet, add 10 seconds at a time until set.) Let stand in microwave for another couple of minutes. Peel off silicone muffin cups and serve warm. Do not leave them in the muffin cups longer than a couple of minutes, or they will get soggy.
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Notes:
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I use silicone muffin cups for this recipe so that I can quickly make them in the microwave. They could be baked in the oven, but I have not done that, so can't advise on the timing.
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Muffins may be made ahead and frozen. Re-warm defrosted muffins in the microwave for about 10 seconds before serving.
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For more low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes Group on Facebook.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 99, Total Fat 9 g, Saturated Fat 3 g, Sodium 300 mg, Potassium 16 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 0 g, Protein 3 g. Macros: 84% fat, 12% protein, 4% carbs.
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December 20, 2016 Roxana Lopez
