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