Dessert

Keto cheesecake cupcakes is for Dessert.

Keto cheesecake cupcakes takes 10 minutes to prepare.

Keto cheesecake cupcakes takes 30 minutes to cook.

Keto cheesecake cupcakes makes 12 servings.

The ingredients for Keto cheesecake cupcakes are:

16 oz Philadelphia Cream Cheese
4 large Egg, fresh, whole, raw
2 tsp Lemon Juice 'Real Lemon' 100% juice
2 tsp Vanilla extract, imitation, alcohol
8 serving Stevia Extract In The Raw Sugar Substitute [1 packet]
5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
60 grams Butter, unsalted
6 serving Stevia Extract In The Raw Sugar Substitute [1 packet]

Here is how you make Keto cheesecake cupcakes:

Mix melted butter with almond flour and 6 packets of stevia. Add some cinnamon if you like the taste. Divide evenly among the 12 cupcake forms. Bake at 350 F for 10 minutes while you prepare the filling. In the meanwhile, Mix the rest of the ingredients with a hand mixer until smooth. Take the cupcakes out of the oven and distribute the filling mixture evenly among all 12 cups. Place back in the oven and bake for 20 minutes. Before you eat, allow the cupcakes to cool completely (at least 2 hours in the refrigerator) They taste better when cool. Enjoy!Serving Size: Makes 12 small cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user ADDYMORENO.

The nutritional information for Keto cheesecake cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 261.5

• Total Fat: 23.5 g
• Cholesterol: 119.6 mg
• Sodium: 164.2 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 1.3 g
• Protein: 7.3 g

The dietary needs meet for Keto cheesecake cupcakes is Low Carb