Low Carb Cheesecake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 8oz. pks. philadelphia cream cheese1/2 cup sweetener (I use spenda)¾ cup sour cream2 eggs1/2 tsp. vanilla
1. Preheat oven to 350.
2. Line muffin/cupcake tin with liners
3. In bowl microwave 2 pkgs of cream cheese for 30-40 seconds to soften. Add the other ingredients and blend until smooth (may have some lumps)
4. Fill cupcake liners about halfway and bake for 20-30 minutes.
They may deflate after baking. To minimize this, allow to cool on countertop and then place in refrigerator. Tastes better chilled. They become more dense and cheesecakey :)
Number of Servings: 12
Recipe submitted by SparkPeople user METVAN.
2. Line muffin/cupcake tin with liners
3. In bowl microwave 2 pkgs of cream cheese for 30-40 seconds to soften. Add the other ingredients and blend until smooth (may have some lumps)
4. Fill cupcake liners about halfway and bake for 20-30 minutes.
They may deflate after baking. To minimize this, allow to cool on countertop and then place in refrigerator. Tastes better chilled. They become more dense and cheesecakey :)
Number of Servings: 12
Recipe submitted by SparkPeople user METVAN.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 17.0 g
- Cholesterol: 83.3 mg
- Sodium: 130.0 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.0 g
- Protein: 4.3 g
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