Cheese is always a fading memory for those that have made a transition to dairy free, and many people are fine with that. However, when there is a dairy free option that is still conducive to meeting their health goals, they wouldn’t mind partaking! I ran across Kite Hill Almond Cream Cheese Spread and decided to try it out. If you aren’t spreading it on a bagel, what on earth do you do with cream cheese? I decided to try baking first to see if it would hold it’s own under heat. I really enjoyed this cheater version of cinnamon rolls with cream cheese frosting, and they are so much easier than making cinnamon rolls. Stay tuned on FB and instagram for how the cream cheese story unfolds in different applications.
Paleo Cinnamon and Cream Cheese Muffins
1/2 cup coconut milk
1/4 cup maple syrup
1 tsp vanilla
2 cups almond flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
7 Tbsp or so of almond cream cheese by Kite Hill (I didn’t measure)
Preheat over to 325F. Stir dry ingredients together. Add the wet ingredients (except cream cheese) and combine. Place batter in greased or lined muffin tins and dollop a Tbsp or 2 on top of muffin. Bake for 20-25 minutes or until the top springs back at you. The cream cheese will not melt but will be creamy to eat.