Black and White Muffins (Low Carb and Gluten-Free)


So I had an interesting conversation the other day. A writer from The Globe and Mail, a national Canadian newspaper, came across my blog when searching for information about American Girl Scout cookies. It seems that my blog post about Homemade Thin Mints caught his eye. In that post, I was lamenting the difference between the vast array of delicious Girl Scout Cookies and the boring sandwich cookies I had to peddle as a Canadian Girl Guide. Apparently, I am not the only one who feels this way. He decided to write a short piece on the matter after his wife and her friends were discussing the very same thing. So he wanted to interview me for the article as someone who has lived on both sides of the border and experienced both kinds of cookies. I suppose you could call me something of an expert.

It really was a revelation to move to the US and discover just how excited everyone got for Girl Scout cookie season. The Girl Guides of Canada only offer a single box of cookies that contain both vanilla and chocolate cream sandwich cookies. And as much as I love my homeland, I have to say that the cookies really aren’t very good. I don’t know anyone who gets very excited for cookie season in Canada…it’s more of an obligation to buy a few boxes from your neighbourhood Girl Guide than anything else. I can’t imagine that it’s all that successful a fund-raising scheme. Whereas here in the US, everyone has their favourite type of Girl Scout Cookie and I know people who buy boxes upon boxes and store them in the freezer, just to make them last throughout the year. Why such a huge difference between two parts of what is essentially the same organization? As my American-bred husband says, it’s just because the US does it better. And as much as I am fiercely loyal to Canada, in this case, I have to agree with him.

So what does any of this have to do with these muffins? It doesn’t at all, I just thought it was an interesting story and I wanted to tell you! I don’t know when the article is going to come out, but if you are in Canada and you come across fit, clip it out and send it to me. I’d love to see it.

As to the muffins, I saw something similar one day on A Culinary Journey with Chef Dennis. If you are not familiar with his blog, then you need to be. Dennis is truly a talented chef, and he is the king of Foodbuzz. He was the first person to ever comment on my blog that wasn’t a friend or a family member. He makes it a point to welcome everyone to the foodblogging community. He’s everywhere all at once and I can’t figure out how he maintains his full-time job and his blog too! The instant I saw his muffins, I wanted to make a low carb, gluten free version.

The Results: Serious yumminess. That’s the only way to describe this cross between a chocolate muffin and cheesecake. The muffin itself is nice and cakey, but not overly sweet. And then to have the creamy vanilla flavoured middle, it’s a great treat for breakfast. These ones were a hit with the whole family, including the picky little 2 year old. I turned my back on a half-eaten one the other morning, and came back to discover that she’d climbed up on the chair and finished it off for me. Oh well, at least I can say it’s good for her!

Oh, and my apologies that the recipe makes 14 muffins. Unfortunately, the cream cheese middle takes up a bit of room and I had too much muffin batter for 12!

Black and White Muffins

Cream Cheese Filling:
8 oz cream cheese
1/4 cup powdered erythritol
2 tbsp whipping cream
1/2 tsp vanilla extract
16 drops stevia extract

2 cups almond flour
2/3 cup cocoa powder
1/4 cup flax seed meal (or additional almond flour)
1/4 cup granulated erythritol
1/4 cup chocolate whey protein powder (can use plain as well)
2 tsp instant coffee (to boost chocolate flavour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz Greek yogurt
2 large eggs
20 drops stevia extract
1/4 cup butter, melted and cooled
1/4 cup almond milk

Preheat oven to 325F and line 14 muffin tins with paper liners.

For the filling, beat cream cheese and powdered erythritol in a medium bowl until smooth. Beat in cream, vanilla extract and stevia extract until combined. Set aside.

For the muffins, whisk together almond flour, cocoa powder, flax seed meal, erythritol, protein powder, instant coffee, baking powder, baking soda, salt and xanthan gum in a medium bowl.

In a large bowl, beat yogurt until smooth. Beat in eggs and stevia until fully combined. Beat in almond flour mixture, along with butter and almond milk, until well mixed.

Divide batter among prepared muffin tins. Using the back of a spoon or your fingers, make a well in the center of each muffin. Divide cream cheese filling among muffins and smooth the top.

Bake 22 to 24 minutes or until both filling and muffin are set. Remove from oven and let cool in the pan.

Makes 14. Each muffin has a total of 7.6 g of carbs and 3.1 g of fiber. Total NET CARBS = 4.5 g.

Related Posts Plugin for WordPress, Blogger...


  1. sclark32 says

    Oh my heavens!! You have no idea how badly I want one of these right now!! I've never had a cream cheese filled muffin before :( This is like torture!

  2. says

    These look great Carolyn! Cheesecake muffins are always so delicious that's it's easy to eat too many of them. At least with these that wouldn't be as bad of a thing 😀

  3. says

    Congratulations on the article, that's awesome! These look so delicious, I love that it's low carb and gluten free, you don't find many desserts that fit that description and look this amazing! Great recipe :) Have a lovely day!

  4. Kiri W says

    Oh man, these look so, so good. I kind of want a pudding filling. Yum. Hard to believe these are low-carb! :) Great recipe, thanks for sharing!

  5. says

    I miss the old Mr Christie sandwich cookies, the ones they sell now by anoither maker aren't as good. A lot of people around here (New Brunswick) wait all year for the mint thins at Christmas, i know a few people who freeze them for all year! But the sandwich cookies, people don;t seem to like so much anymore.
    These muffins look great! Anything low carb and this delicious looking must be made!! :-)

  6. says

    Congrats on the interview, that sounds great! I saw those muffins from Dennis as well, and I have been trying to hold off making them. I love your low car version – gorgeous!

  7. says

    Chocolate muffin + cheesecake?!?!?! I'm SOLD! And congrats on your interview! Sounds like you were able to share your unique perspective! 😀

  8. says

    I was the troop cookie mom for 2 years when my daughter was younger and I kind of hope to never see a box of GS cookies ever again!!

  9. Sylvie @ Gourmande in the Kitchen says

    How funny, i did not know that about Canadian Girl Scout Cookies. Now I want to know what they taste like so I can compare.

  10. says

    wow heaps of ingredients I've never heard about before but these muffins look great and I agree with you completely about Chef Dennis!

    I moved from the states to Australia and the Girl Guides here have one box of crappy cookies (called biscuits) here. They have no idea what they're missing!

  11. says

    These look amazing, Carolyn! I love a cheesecake stuffed muffin and will always choose it over one that isn't…eating healthy or not. BTW, had the same issue with my pumpkin cheese muffins. Stuff with cheesecake = more muffins = not a problem at all 😉

  12. says

    I kinda learned my lesson not to leave almost anything out. My 2 year climbs all over the place. Now she discovered she can open the fridge. .. sigh…
    These muffins look amazing! My all time favorite is chocolate cheesecake and these are simply irresistible!

  13. RavieNomNoms says

    oooo Carolyn! These look awesome! I remember being a Girl Scout and people getting SO excited whenever the cookie order form came around the neighborhood and then at my Dad's work. Your muffins look amazing and I wish I could snack on one right now!

  14. says

    You are right, it is interesting story ..Congrats on the article, it sound like an exciting news!
    Those cupcakes look stunning…great job converting them to gluten free! You are our little gluten free genus!

  15. says

    These muffins are calling my name! Yum!
    Yep, I think we've all been visited by Chef Dennis in those early days and it was so great to get a comment from a stranger!

  16. says

    These muffins look absolutely delicious, and they would have made a perfect snack for my Girl Scouts! I have to admit to being somewhat over the cookies after peddling them with my troop for 6 years, but an occasional Thin Mint really hits the spot!

  17. says

    Thank you so much for making my muffins, yours look even better than mine! I have been giving serious thoughts to limiting my gluten intake, the more I think about it the more sense it makes, I may never be able to eliminate completely but it sure wouldn't hurt to cut it back as much as possible.
    Thank you for so many delicious alternatives to gluten products!

  18. says

    Why. whhhhy have I not made these yet? Everything about a chocolate muffin with a cream cheese center just seems so right. Congrats on your article and thanks for reminding me I need to try these!

  19. jessica says

    Thank you for posting this recipe! I made it my first attempt of low carb gluten free baking and they are super yummy. How did you store them? Can I freeze them with the cream cheese center? I am afraid my family of 2 wont be able to eat them all before going bad…. I know, I can't imagine not finishing them before that :)

  20. Asli says

    i love these muffins!! so good, the cheesecake part is heaven. but my chocolate muffin dough turned out way too dry. i had to put in lots more almond milk to make it pliable enough to fill into the muffin pan. did i miss something?
    the muffin itself turned out a chewy, brownie type muffin which was really good anyway

      • Asli says

        in germany it’s hard to find almond flour. i used unblanched, partially de-oiled flour. could it be that it sucked up all the moisture? now i ordered some blanched almond flour online. is that better?

  21. Liz says

    Just taking these out of the oven now. I had jumbo muffin tins so I did that instead of the odd number of regular size. Look good and smell great! Can’t wait for them to cool enough to try!

  22. Lynn says

    These look amazing thanks! As for the Canadian Girl Guide cookies (which I sold when I was in Brownies and Guides myself!). I have to say we love the vanilla sandwich cookies in my house– the problem is only1/2 a box is vanilla so you have to suffer through the other 1/2 of chocolate ones! Lol!

    • Carolyn says

      For the muffins, in place of both the erythritol and stevia drops, you can use 2 tbsp Sweet Blend. For the filling, use the same amount. I don’t use a lot of powdered stevia so I am not sure about that.

Leave a Reply

Your email address will not be published. Required fields are marked *