Low Carb Lemon Cheesecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
8 oz Philadelphia Cream Cheese 4 tbsp Heavy Whipping Cream 20 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA) 3 large Egg, fresh, whole, raw 2 tsp grated lemon rind (by KSUSHASMOM) 1 tsp Vanilla extract, imitation, alcohol 12 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) 1 tbsp Butter, salted 1 tbsp Carrington Farms Organic Coconut Oil 1 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
melt butter and oil and mix with coconut and coconut flour
add 1 tsp of erythritol (optional)
press a little of this mix into each muffin cup
In mixer bowl cream (room temperature) cream cheese and erythritol until combined.
Add eggs, mix after each addition
add vanilla, whipping cream and lemon rind
mix well
divide into muffin cups
bake until set
Serving Size: 12 mini cheesecakes
Number of Servings: 1
Recipe submitted by SparkPeople user CRAZYHEADCOOK.
add 1 tsp of erythritol (optional)
press a little of this mix into each muffin cup
In mixer bowl cream (room temperature) cream cheese and erythritol until combined.
Add eggs, mix after each addition
add vanilla, whipping cream and lemon rind
mix well
divide into muffin cups
bake until set
Serving Size: 12 mini cheesecakes
Number of Servings: 1
Recipe submitted by SparkPeople user CRAZYHEADCOOK.
Nutritional Info Amount Per Serving
- Calories: 1,895.0
- Total Fat: 182.9 g
- Cholesterol: 919.2 mg
- Sodium: 1,065.8 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 11.0 g
- Protein: 41.2 g
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