Cheesecake muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz Cream Cheese 3 tbsp Sour Cream 2 medium Egg, fresh, whole, raw 2 tsp Vanilla Extract 2 fl oz Lemon Juice 1 serving Stevia - Pure Via All Natural Zero Calorie Sweetener 1 serving Bob’s Red Mill Almond Flour - per 1/4 Cup
Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan. With a mixer, beat the cream cheese until smooth. Slowly incorporate the Splenda, blending well. Stop using the mixer and switch to a wooden spoon. Add vanilla, lemon juice and sour cream. Blend just enough to mix the ingredients. Add the eggs one at a time, gently mixing after each. Divide batter into the 12 cups (I like to use an ice cream scooper for this). Bake at 325 for 15 minutes. Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating. Tr to stop at just one!
Serving Size: 12 muffins
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 162.9
- Total Fat: 15.6 g
- Cholesterol: 69.9 mg
- Sodium: 124.0 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.3 g
- Protein: 4.3 g
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