I had a recipe here for blueberry cream cheese muffins so I attempted to low carb it and just modified it to the ingredients I had in the house. Its still baking but the batter tasted really good -blushes-

2 cups Almond Flour
3/4 cup Splenda
1 tsp Baking powder
1 pinch Salt
4 oz Cream cheese cubed
2 teaspoon lemon juice
2 teaspoon vanilla extract
2 Jumbo eggs
4 tablespoon Hot melted butter
1/2 cup heavy cream
3/4 cup blueberries

Preheat oven to 350 and set oven rack to the middle
grease muffin tins w butter and set aside

Mix flour, splenda, baking powder and salt and set aside

put cream cheese lemon juice and vanilla in food processor and pulse till smooth
add eggs and process 15 seconds
scrape down the sides.
With processor running, pour hot melted butter through food chute within 10 seconds.
Process another 10 seconds.
Add cream and process 5 seconds
Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.) Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes.

its supposed to make 12 muffins but I had enough batter for about 15 or so.
I tasted the batter and it was really good. They are still in the oven but I will let you know how they come out.

Recipe By : "The Food Processor", San Francisco Chronicle
Modified by me

According to fitday for the whole recipe
Calories 2653
fat 240
carbs 82
Fiber 26
protein 69

subtracting the fiber and assuming its 12 muffins not 15 it came out to be 4.6 net carbs per muffin