Low Carb Cheesecake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.1
- Total Fat: 8.9 g
- Cholesterol: 34.3 mg
- Sodium: 225.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.1 g
- Protein: 7.4 g
View full nutritional breakdown of Low Carb Cheesecake Muffins calories by ingredient
Introduction
A lovely little cheesecake type desert (or breakfast!) Low in carbs and calorie friendly, too when you just need a little something sweet. Also freezes well so you can take out one or two at a time, but store the rest.A lovely little cheesecake type desert (or breakfast!) Low in carbs and calorie friendly, too when you just need a little something sweet. Also freezes well so you can take out one or two at a time, but store the rest.
Number of Servings: 12
Ingredients
-
2 8 oz packages fat free cream cheese
1/2 cup Splenda
2 eggs
1 tsp vanilla
1 tsp cinnamon
"Crust"
1 Cup crushed pecans
1 packet Splenda
1/2 Tbs. Light butter (melted)
(You can make these without the crust to lower calorie value...but the crust makes it 'feel' like a real cheesecake)
Directions
Preheat oven to 350
Soften cream cheese (can use microwave - or leave on counter for a while ahead of time)
Mix crushed pecans, Splenda packet, and light butter together. Spoon into muffin cups, and press down firmly (I found that the bottom of my daughter's sippy cup was just the right size, and made the process much faster!)
Bake "crust' for 10 min, then set aside to cool.
Add all ingredients together and mix well. Pour into 12 muffin cups (fill about halfway) and bake for 20 minutes. (If you want them to "look" nicer - I.e. no cracks on top, you can use a water bath for a slightly longer period of time)
Let cool and enjoy! Store in refigerator or freezer.
(They are great with a little dollop of sugar free jam, but adjust the nutritional values accordingly.)
Number of Servings: 12
Serving Size: Makes 12 cheesecake muffins. 1 Muffin=1Serving
Number of Servings: 12
Recipe submitted by SparkPeople user KRYSTAL333.
Soften cream cheese (can use microwave - or leave on counter for a while ahead of time)
Mix crushed pecans, Splenda packet, and light butter together. Spoon into muffin cups, and press down firmly (I found that the bottom of my daughter's sippy cup was just the right size, and made the process much faster!)
Bake "crust' for 10 min, then set aside to cool.
Add all ingredients together and mix well. Pour into 12 muffin cups (fill about halfway) and bake for 20 minutes. (If you want them to "look" nicer - I.e. no cracks on top, you can use a water bath for a slightly longer period of time)
Let cool and enjoy! Store in refigerator or freezer.
(They are great with a little dollop of sugar free jam, but adjust the nutritional values accordingly.)
Number of Servings: 12
Serving Size: Makes 12 cheesecake muffins. 1 Muffin=1Serving
Number of Servings: 12
Recipe submitted by SparkPeople user KRYSTAL333.