Cream cheese muffins

[fofinha]

Hello everyone, I am a newcomer to this site and the atkins diet.
Got a recipe from a friend, and want to know if its atkins friendly @ least for the induction phase. Please take a look and let me know what you think.
They are for cream cheese muffins

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

[Elizellen]

I entered that recipe as a custom food in my fitday and it works out as having **3 net carbs per muffin. but the cream cheese I buy has only 1.6 carbs per 100 grams/3.5 ounces.

Piladelphia brand has more carbs in it - check your packet but the UK philadelphia has 3.2 net grams per 100 grams, so a muffin made from it would have more net carbs!!

Each muffin has about half of your daily allowance of cheese and *2 servings of splenda, so they would need to be 'rationed' so as not to exceed your cheese and sweetener amounts per day.
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** Edited to confirm that my carb count above is wrong and each muffin would have 1.7 net carbs, not 3 as I wrote initially

* also each muffin would have one serving of splenda, not 2 as I wrote above

[Desertthorn]

Sounds good, let us know how it works

[Georgiana]

Originally Posted by fofinha

2 8oz. pks. philadelphia cream cheese [15.4 net carbs, if you use full fat Philadelphia]
1/2 cup sweetener (I use spenda) [10.8 net carbs]
2 eggs [0.8 net carb]
1/2 tsp. vanilla [0.3 net carbs]

If you divide the total by 12, you get about 2.3 net carbs per muffin. One muffin will have 1-1/3 oz cheese (the limit is 3-4 oz per day) and 1 serving serving of sweetener (the limit is 3 servings per day).

[Elizellen]

Thanks for working out the numbers using your particular ingredients, Georgiana.

It proves what I often say that people do need to work out their own carb counts for recipes - my granulated splenda in UK has **24 carbs per 1/2 cup (24 teaspoons) which is why although my cream cheese has half the carbs of philidelphia your carb count works out as less than mine per muffin.

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**
Edited to confirm that my carb count above is wrong and 1/2 cup of granulated Splenda has 12 carbs, not 24 as I wrote initially

[Desertthorn]

I always thought it was 24 carbs per cup also. Would like to know where Georgiana got the 21.6. Its not that it makes a much difference, but when we are dealing with carbs, every one counts

[Georgiana]

Originally Posted by Desertthorn

I always thought it was 24 carbs per cup also. Would like to know where Georgiana got the 21.6. Its not that it makes a much difference, but when we are dealing with carbs, every one counts

I used the nutritional information for Splenda from NutritionData: Nutrition Facts and Analysis for Sweeteners, tabletop, sucralose, SPLENDA packets
If you look at the detailed carb count, it is listed as 0.9 g, which in the summary is rounded to 1. If you use 1 g (granular), then you get 24 carbs per cup. If you use 0.9 (individual packet), you get 21.6. Anyway, the difference only accounts for 0.1 g of carbohydrate per serving.

It proves what I often say that people do need to work out their own carb counts for recipes - my granulated splenda in UK has 24 carbs per 1/2 cup (24 teaspoons) which is why although my cream cheese has half the carbs of philidelphia your carb count works out as less than mine per muffin.

Wow, 24 g per 1/2 cup?! That's double what the US brand of Splenda has!

[Georgiana]

Originally Posted by fofinha

Hello everyone, I am a newcomer to this site and the atkins diet.
Got a recipe from a friend, and want to know if its atkins friendly @ least for the induction phase. Please take a look and let me know what you think.
They are for cream cheese muffins

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

How did the muffins turn out, fofinha?

[Elizellen]

Originally Posted by Georgiana

Wow, 24 g per 1/2 cup?! That's double what the US brand of Splenda has!

Ooops, Georgiana, you are correct - my carb count was off by 100%

I must have entered it incorrectly as being one teaspoon per serving instead of 2 teaspoons per serving when I made it a custom food in my fitday account

So the carb count using my ingredients would work it out as 1.7 net carbs per muffin

[calbrtsn]

If you are using Splenda packets, how many packets would this be?

Thanks