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Blueberry Cloud Muffin


Atkins Blueberry Cloud Muffin
6.3g
Glucides nets Atkins™
Prep Time: 1 Minutes
Style:American
Cook Time: 1 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

19.2g

Protein

15.1g

Fat

0.9g

Fiber

241.4kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1 oz Cream Cheese
  • 1 large Egg
  • 2 Tbsp Vanilla Whey Protein
  • 1/4 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 1/8 tsp Nutmeg (Ground)
  • 1/4 cup Blueberries

DIRECTIONS

A touch of nutmeg helps the blueberries to pop and the protein provides a good start to your day.  Pop this in the microwave and be out the door in less than 5 minutes.

  1. Place cream cheese in a microwave safe mug.  Heat for 10-15 seconds (enough to warm the cream cheese but not to fully melt it).
  2. Add the egg and whisk it with the cream cheese.
  3. Add the whey protein powder (use a protein powder that has 1g NC or less per serving, one serving is about 1 oz), baking powder, and nutmeg; whisk to combine.  Sprinkle blueberries over the top.  Heat the mug in the microwave for 1 min and 20 seconds (the blueberries need additional time to cook since they contain so much moisture).  Microwave times vary so you may need to increase the time by 10-20 seconds if it does not cook through.  Remove muffin by turning over onto a plate.  Run a knife around the inside of the mug to more easily release it.
If using frozen blueberries, consider adding half a packet (0.5 g) of stevia extract powder to sweeten. If you prefer more texture in your muffin, consider adding 1 tablespoon flax seed meal along with the protein powder.

 

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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