Low Carb Cheesecake Cupcakes
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Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games held in 776 BC.
This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Low Carb Cheesecake Cupcakes
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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Line a muffin tin with cupcake liners.
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In a mixing bowl, combine almond flour, granulated sweetener, and melted butter. Mix well.
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Press the mixture into the bottom of each cupcake liner.
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In a separate bowl, beat cream cheese until smooth.
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Add eggs, one at a time, beating well after each addition.
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Mix in vanilla extract, lemon juice, and sour cream.
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Spoon the cream cheese mixture over the crust in each cupcake liner.
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Bake for 20-25 minutes, or until the cheesecake is set.
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Remove from the oven and let cool in the muffin tin for 10 minutes.
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Transfer the cupcakes to a wire rack to cool completely.
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Refrigerate for at least 2 hours before serving.
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Enjoy your low carb cheesecake cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 6g2%
- Sugars 4g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.