Cheesecake muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 15.6 g
  • Cholesterol: 69.9 mg
  • Sodium: 124.0 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Cheesecake muffins calories by ingredient


Introduction

Low carb treat Low carb treat
Number of Servings: 12

Ingredients

    16 oz Cream Cheese
    3 tbsp Sour Cream
    2 medium Egg, fresh, whole, raw
    2 tsp Vanilla Extract
    2 fl oz Lemon Juice
    1 serving Stevia - Pure Via All Natural Zero Calorie Sweetener
    1 serving Bob’s Red Mill Almond Flour - per 1/4 Cup

Tips

Use muffin liners


Directions

Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan. With a mixer, beat the cream cheese until smooth. Slowly incorporate the Splenda, blending well. Stop using the mixer and switch to a wooden spoon. Add vanilla, lemon juice and sour cream. Blend just enough to mix the ingredients. Add the eggs one at a time, gently mixing after each. Divide batter into the 12 cups (I like to use an ice cream scooper for this). Bake at 325 for 15 minutes. Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating. Tr to stop at just one!

Serving Size: 12 muffins