Posted by:

  • 4 muffins (found in Breakfast category)
  • Cake base:
  • Brownie pan
  • 6 half muffins
  • Crumb topping:
  • Remaining 5 half muffins
  • 2 T Xylitol
  • ½ T Cinnamon
  • Berries:
  • ½ Cup Fresh Blueberries
  • 1 T Xyla Raspberry Jam (can purchase online)
  • Cream mixture:
  • ½ Cup Homemade Cream Cheese (recipe in Extras category)
  • ½ Egg
  • 2 T Xyitol
  1. Preheat oven to 375.
  2. Cake Base: Spray brownie pan lightly with coconut spray and set aside. Slice each muffin in half so you have two circles for each muffin. Place one piece of muffin in 6 of the brownie pan squares.
  3. Crumb Topping: Combine into a crumble (I used my Pampered Chef Food Processor)
  4. Berries: Microwave jam for about 15 seconds to make it runny. Stir in blueberries to coat with raspberry jam.
  5. Cream Mixture: Cream together until smooth (will produce runny batter).
  6. Assembly: Spoon cream mixture on top of the 6 pieces of muffin. Top with Blueberry/Jam mixture. Sprinkle Crumb topping on top of the fruit mixture.
  7. Bake at 350 for 15-20 minutes.
  8. Remove from oven and let rest for about 10 minutes.
  9. Top with fresh orange or lemon zest.
Nutrition Information
Serving size: 6


Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.