Prepare time: 10 min
Cook: 17 min
Refrigerate: 8 hours
Ready in: 8 hrs 27 min

These low carb cheesecakes are amzing and a perfect sized little treat when you are dying for something to kill those sweet tooth cravings. Try not too eat too many! These babies are 200 calories a pop!

 

I find they taste just like real cheesecake if you use lemon juice. Adds a real zest and makes it much more enjoyable.

 

Ingredients

Directions

  1. Preheat Oven to 350F and line your Muffin Tin with 12 Cupcake Baking Cups or Silicon Cupcake Molds
  2. Mix the Almond Meal and the melted butter to make the base and evenly spoon in the mixture to the bottom of the Cupcake Baking Cups and press them flat. This will be their base
  3. Mix the cream cheese, eggs, SweetLeaf, and vanilla extract all together until smooth (Sunbeam Mixer works great) and spoon into the Cupcake Baking Cups.
  4. Bake for 15-17 minutes or until the center has started to set.
  5. Let cupcakes sit for 5-10 mins to cool, Then refrigerate for 8 hours.

 

Photo_4-09-2016,_3_07_14_PM_edited

low carb mini cheesecake
Low Carb Mini Cheesecakes

 

Macros

Each Cheesecake is approx 209 Calories, 20g Fat, 3.5g Carbs, 4.9 Protein.

 

Recipe adapted from AllRecipes

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