Dessert

Cyndi's low carb Lemon Cheesecake Fluff cups is for Dessert.

Cyndi's low carb Lemon Cheesecake Fluff cups takes 30 minutes to prepare.

Cyndi's low carb Lemon Cheesecake Fluff cups takes 40 minutes to cook.

Cyndi's low carb Lemon Cheesecake Fluff cups makes 18 servings.

The ingredients for Cyndi's low carb Lemon Cheesecake Fluff cups are:

Fluff:
1 box Jello Instant sugar free fat free lemon pudding mix
16 oz Cream Cheese, softened
1.5 cup Heavy Whipping Cream
3 tsp Lemon Juice
1 cup powdered XyloSweet or equivalent no calorie sweetener

Crust:
1.5 cup, Pecans, ground to flour or crumbs
4 serving Almond Flour
.5 stick Butter, salted
.5 cup granulated XyloSweet or equivalent no calorie sweetener

Here is how you make Cyndi's low carb Lemon Cheesecake Fluff cups:

Melt butter, add sweetener and nut flours, mix til crumbly. Press 2 generous tablespoons into cupcake liners in muffin tin. Bake 10 minutes at 350F or until starting to brown. Remove to cooling rack. When cool, cream cheese and sweetener together with mixer on low, slowly add cream, then lemon juice and finally add pudding mix. When mixed beat on medium til fluffy and spoon into cupcake liners and refrigerate.Serving Size: Makes 18 cupcake sized servingsNumber of Servings: 18Recipe submitted by SparkPeople user CYNDIDAVISUSA.

The nutritional information for Cyndi's low carb Lemon Cheesecake Fluff cups is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 241.4

• Total Fat: 24.0 g
• Cholesterol: 52.5 mg
• Sodium: 164.6 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 1.3 g
• Protein: 4.1 g

The dietary needs meet for Cyndi's low carb Lemon Cheesecake Fluff cups is Low Carb