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They are hearty and yet light flavorful low carb strawberry rhubarb muffins with zero need for frosting.
Preheat the oven to 350 degrees and line 2 muffin pans with cupcake liners.
In a large bowl measure and sift the almond flour and set it aside.
Add the baking powder and salt to the dry ingredients.
In another large bowl, using an electric mixer combine the cream cheese, butter, vanilla extract and beat on high until light and fluffy.