Low Carb Lemon Cheesecakes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,895.0
- Total Fat: 182.9 g
- Cholesterol: 919.2 mg
- Sodium: 1,065.8 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 11.0 g
- Protein: 41.2 g
View full nutritional breakdown of Low Carb Lemon Cheesecakes calories by ingredient
Introduction
mini low carb lemon cheesecakesmini low carb lemon cheesecakes
Number of Servings: 1
Ingredients
-
8 oz Philadelphia Cream Cheese
4 tbsp Heavy Whipping Cream
20 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA)
3 large Egg, fresh, whole, raw
2 tsp grated lemon rind (by KSUSHASMOM)
1 tsp Vanilla extract, imitation, alcohol
12 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 tbsp Butter, salted
1 tbsp Carrington Farms Organic Coconut Oil
1 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
Tips
Use silicone muffin pan or silicone liners for no sticking
Directions
melt butter and oil and mix with coconut and coconut flour
add 1 tsp of erythritol (optional)
press a little of this mix into each muffin cup
In mixer bowl cream (room temperature) cream cheese and erythritol until combined.
Add eggs, mix after each addition
add vanilla, whipping cream and lemon rind
mix well
divide into muffin cups
bake until set
Serving Size: 12 mini cheesecakes
Number of Servings: 1
Recipe submitted by SparkPeople user CRAZYHEADCOOK.
add 1 tsp of erythritol (optional)
press a little of this mix into each muffin cup
In mixer bowl cream (room temperature) cream cheese and erythritol until combined.
Add eggs, mix after each addition
add vanilla, whipping cream and lemon rind
mix well
divide into muffin cups
bake until set
Serving Size: 12 mini cheesecakes
Number of Servings: 1
Recipe submitted by SparkPeople user CRAZYHEADCOOK.