Keto cheesecake cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 261.5
  • Total Fat: 23.5 g
  • Cholesterol: 119.6 mg
  • Sodium: 164.2 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 7.3 g

View full nutritional breakdown of Keto cheesecake cupcakes calories by ingredient


Introduction

For those on the ketogenic diet. If you are dying for something sweet, here's your chance to let your sweet tooth enjoy yummy again! For those on the ketogenic diet. If you are dying for something sweet, here's your chance to let your sweet tooth enjoy yummy again!
Number of Servings: 12

Ingredients

    16 oz Philadelphia Cream Cheese
    4 large Egg, fresh, whole, raw
    2 tsp Lemon Juice 'Real Lemon' 100% juice
    2 tsp Vanilla extract, imitation, alcohol
    8 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
    5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    60 grams Butter, unsalted
    6 serving Stevia Extract In The Raw Sugar Substitute [1 packet]

Directions

Mix melted butter with almond flour and 6 packets of stevia. Add some cinnamon if you like the taste. Divide evenly among the 12 cupcake forms. Bake at 350 F for 10 minutes while you prepare the filling. In the meanwhile, Mix the rest of the ingredients with a hand mixer until smooth. Take the cupcakes out of the oven and distribute the filling mixture evenly among all 12 cups. Place back in the oven and bake for 20 minutes. Before you eat, allow the cupcakes to cool completely (at least 2 hours in the refrigerator) They taste better when cool. Enjoy!

Serving Size: Makes 12 small cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user ADDYMORENO.