Keto Lemon Poppyseed Cheesecake

Keto Lemon Poppyseed Cheesecake
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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 167.3
  • Total Fat: 16.3 g
  • Cholesterol: 80.0 mg
  • Sodium: 144.0 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.3 g

View full nutritional breakdown of Keto Lemon Poppyseed Cheesecake calories by ingredient


Introduction

Crustless, low carb, and in muffin cups! You can do no crust OR add some almond slices to the bottom of each tin. Optional lemon zest for color! Crustless, low carb, and in muffin cups! You can do no crust OR add some almond slices to the bottom of each tin. Optional lemon zest for color!
Number of Servings: 32

Ingredients

    40.0 oz Cream Cheese
    2.0 cup Sour Cream
    6.0 large Egg, fresh, whole, raw
    0.25 tsp Nutmeg, ground
    1.0 tbsp Poppy seed
    0.25 tsp Salt
    0.5 tsp Vanilla Extract
    0.17 fl oz Lemon Juice
    64.0 tsp Splenda

Directions

Preheat oven to 400F. Spray a muffin pan with cooking spray. OR use muffin cups. Fill roasting pan 1/4 full with HOT water. Add one block of cream cheese to a large mixing bowl, and beat until creamy. Make sure your cream cheese is room temperature. Add remaining cream cheese bricks one at a time, and beat in between each addition until there are no lumps. Add eggs one at a time, mixing briefly in between each addition. Add sugar, salt, lemon extract, vanilla extract, sour cream and nutmeg, mixing briefly between each addition. Once all ingredients except poppy seeds are added, beat the batter slowly for about 7 minutes. Then add the poppy seeds once it has been thoroughly mixed. Scoop batter in greased muffin pan and bake for 10 minutes at 400F. Lower the temperature to 375F and bake for an additional 30 minutes. DO NOT OPEN THE OVEN. After 30 minutes, turn off the oven and allow the cheesecake to cool a bit with the oven door open. Bringing its temperature down gradually will help reduce cracks in the surface and allow the middle to set properly. Remove the cheesecake and let it finish cooling on a wire rack. Once cooled, place in refrigerator for 1 hr before serving. OPTIONAL Add some lemon zest to the tops for color Serving Size: Makes 12

Number of Servings: 32.0

Recipe submitted by SparkPeople user RAMB0LING.

Member Ratings For This Recipe


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    Or it may be suggesting the filled muffin pan goes into the pan of water, adjust water level, then place in oven to bake. Use care when removing the pan from oven, the water will be very hot. It just takes practice but does make a difference. - 2/12/20


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    Does anybody know what the roasting pan with hot water is for? - 11/23/19