Low Carb Cheesecake Cupcakes

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.

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Low Carb Cheesecake Cupcakes

Cooking Method: Baking Cuisine: American Courses: Dessert, Low Carb Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 120 min Total Time 2 hrs 45 mins

Servings: 12 Calories: 2400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Almond flour
• 2 package Cream cheese
• 3 large Eggs
• 0.75 cup Granulated sweetener
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon juice
• 0.5 cup Sour cream

Instructions

1. Preheat the oven to 325°F (163°C).
2. Line a muffin tin with cupcake liners.
3. In a mixing bowl, combine almond flour, granulated sweetener, and melted butter. Mix well.
4. Press the mixture into the bottom of each cupcake liner.
5. In a separate bowl, beat cream cheese until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Mix in vanilla extract, lemon juice, and sour cream.
8. Spoon the cream cheese mixture over the crust in each cupcake liner.
9. Bake for 20-25 minutes, or until the cheesecake is set.
10. Remove from the oven and let cool in the muffin tin for 10 minutes.
11. Transfer the cupcakes to a wire rack to cool completely.
12. Refrigerate for at least 2 hours before serving.
13. Enjoy your low carb cheesecake cupcakes!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 6g2%

Sugars 4g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.