Our Keto/Low Carb Cheesecake Cupcakes are so delicious that everyone wants one!  This is the best, quick, and easy dessert recipe, Serve these for birthdays, special occasions, or for holidays!

INGREDIENTS

• 30g ground almonds
• 30g pecans, smashed into smithereens with a rolling pin
• 60g butter
• Pinch of sea salt
• 1 tsp stevia
• 2 eggs
• 1 tsp vanilla – I used a vanilla bean paste
• Juice and zest of half a lemon
• 450g cream cheese, softened – I use Philadelphia
• 3/4 cup splenda (or sweetener equivalent)

INSTRUCTIONS

• Pre-heat your oven to 350 degrees.
• The first thing I did was melt the butter for the crust.
• Then stir the melted butter into the nuts (almonds and pecans), sea salt and stevia. You should end up with a nice consistency.
• Place a small amount in the bottom of your cupcake liner and pat down to form the crust.
• Next I started cheesecake filling in my stand mixer add the cream cheese, Lemon, eggs, Splenda, and vanilla to the bowl and mix on medium speed until the mixture is smooth.

• When the filling is nice and smooth fill the cupcake liners almost to the top.

• Bake in the oven for 15-17 minutes.
• Cool on the counter then chill overnight for an awesome treat.

• Serve with whipped coconut or cream cheese.

NUTRITION INFORMATION

Servings: 10 | Per Serving: Calories: 217 | Total Carb: 2g | Fat: 20g | Protein: 5g