Crustless keto mini cheesecakes

Name: Crustless keto mini cheesecakes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 32 oz Philadelphia Cream Cheese; 7 tbsp Daisy Brand - Sour Cream Pure & Natural; 1 tsp Pyure Organic Stevia all-purpose sweetener; 6 large Egg fresh whole raw; 4 tsp Vanilla Extract; .5 tsp Salt; 1 serving Lemon fresh squeezed juice of one whole lemon; 1 tsp Lemon Peel

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 8

Ingredients

32 oz Philadelphia Cream Cheese 7 tbsp Daisy Brand - Sour Cream Pure & Natural 1 tsp Pyure Organic Stevia all-purpose sweetener 6 large Egg, fresh, whole, raw 4 tsp Vanilla Extract .5 tsp Salt 1 serving Lemon, fresh squeezed, juice of one whole lemon 1 tsp Lemon Peel

Directions

Bring all ingredients to room temperature then mix the cream cheese, vanilla, stevia, eggs, salt, and sour cream until smooth and fill parchment lined/greased mini springform pans and create bain marie if desired. Bake at 325 for approximately 30 minutes until still slightly jiggly in the center. Cool on counter and then cool refrigerated for 2+ hours until firm.

Serving Size: 4 mini cheesecakes = 4-12 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ROLLRXGIRL.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 487.9
Total Fat: 45.8 g
Cholesterol: 272.3 mg
Sodium: 569.4 mg
Total Carbs: 6.9 g
Dietary Fiber: 0.1 g
Protein: 13.2 g

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