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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 122.6
  • Total Fat: 12.0 g
  • Cholesterol: 51.7 mg
  • Sodium: 82.5 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.6 g

View full nutritional breakdown of low carb cheesecake cups calories by ingredient
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low carb cheesecake cups

Submitted by: SHEMOM


Number of Servings: 22

Ingredients

    * Egg, fresh 2 large (remove)
    * Vanilla Extract, 2 tsp (remove)
    * Sour Cream, 1.5 cup (remove)
    * *Splenda, 1/2 cup (remove)
    * Cream Cheese, 16 oz softened to room temp. (remove)
    * Butter, salted, 2 Tbsp melted (remove)

Directions

This is modified from another Sparks recipe.
I use muffin cups in muffin pans, sprayed with Pam.

Whip eggs a bit to mix and fluff them.
Add vanilla, sour cream and splenda.
Slowly add butter and cream cheese.
Beat/blend.

Fill cups 1/2 full.
Bake in 350* oven for 20-25 min. with a shallow pan of heated water on rack below the pan. These will not look done but should firm up when cooled. They will also 'fall' but that just makes them even more solid - like the cheesecakes they are.

Makes 22 muffins cups about 1/2 full. They can be frozen.
Variation: separate out about 1 cup and add 2 Tbs. of cocoa. Good chocolate cheesecake

Number of Servings: 22

Recipe submitted by SparkPeople user SHEMOM.






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