Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 126.9
- Total Fat: 12.2 g
- Cholesterol: 41.1 mg
- Sodium: 61.3 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.5 g
- Protein: 2.4 g
View full nutritional breakdown of Mini Chocolate Chip Cheesecakes calories by ingredient
Mini Chocolate Chip Cheesecakes
Submitted by: BEINHAVEIntroduction
From 30-Day Low-Carb Diet Solution From 30-Day Low-Carb Diet SolutionNumber of Servings: 12
Ingredients
-
8 T. finely chopped pecans
2 packets Splenda
1 T. butter, melted
1 large egg, melted
1 large egg, beaten
8 oz. cream cheese, softened
1/4 cup Splenda (granular)
1/4 t. vanilla extract
2 T. semi-sweet mini chocolate chips
Directions
Place the nuts, the 2 packets of Splenda, and the butter in a small bowl and combine thoroughly. Line the 12 wells of a muffin tin with paper cupcake liners and distribute the nut mixture evenly among them (about 2 t. per well).
Place the egg, granular Splenda, cream cheese, and vanilla extract into a blender or food processor and blend until smooth. FOld in the chocolate chips. Divide the mixture evently among the 12 cups. Bake for 15 minutes at 350. Cool and refrigerate at least one hour. WIll keep refrigerated for several days. Makes 2.2 grams of ECC, 2.4 grams of protein. 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BEINHAVE.
Place the egg, granular Splenda, cream cheese, and vanilla extract into a blender or food processor and blend until smooth. FOld in the chocolate chips. Divide the mixture evently among the 12 cups. Bake for 15 minutes at 350. Cool and refrigerate at least one hour. WIll keep refrigerated for several days. Makes 2.2 grams of ECC, 2.4 grams of protein. 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BEINHAVE.
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