Individual Low Carb Cheesecakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 143.9
- Total Fat: 13.9 g
- Cholesterol: 72.3 mg
- Sodium: 124.3 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.0 g
- Protein: 3.9 g
View full nutritional breakdown of Individual Low Carb Cheesecakes calories by ingredient
Introduction
No crust, no crumbs, no sugar... great low carb substitute! No crust, no crumbs, no sugar... great low carb substitute!Number of Servings: 12
Ingredients
-
2 8-oz pkgs cream cheese
2 eggs
2/3 cup Splenda or Truvia
2 tbsp lemon juice
2 tsp vanilla extract
Tips
If you're not concerned with carbs, use real sugar, line the bottom of the cups with a vanilla wafer or other similar cookie, and, before service, top with some cherry pie filling, sliced strawberries, or other fruit and a touch of whipped cream before serving.
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line muffin tins with 12 paper baking cups.
3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, vanilla, and Splenda. Beat until smooth and thoroughly combined.
4. Fill each baking cup 2/3 full with cream cheese mixture.
5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with sugar free whipped topping just prior to serving, if desired.
Serving Size: Makes 12 servings
2. Line muffin tins with 12 paper baking cups.
3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, vanilla, and Splenda. Beat until smooth and thoroughly combined.
4. Fill each baking cup 2/3 full with cream cheese mixture.
5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with sugar free whipped topping just prior to serving, if desired.
Serving Size: Makes 12 servings