Dessert

Low Carb Lemon Cheesecakes is for Dessert.

Low Carb Lemon Cheesecakes takes 10 minutes to prepare.

Low Carb Lemon Cheesecakes takes 20 minutes to cook.

Low Carb Lemon Cheesecakes makes 1 servings.

The ingredients for Low Carb Lemon Cheesecakes are:

8 oz Philadelphia Cream Cheese
4 tbsp Heavy Whipping Cream
20 gram(s) Erythritol - adjusted for 0 carbs (by SCRAPPYMELLA)
3 large Egg, fresh, whole, raw
2 tsp grated lemon rind (by KSUSHASMOM)
1 tsp Vanilla extract, imitation, alcohol
12 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 tbsp Butter, salted
1 tbsp Carrington Farms Organic Coconut Oil
1 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)

Here is how you make Low Carb Lemon Cheesecakes:

melt butter and oil and mix with coconut and coconut flouradd 1 tsp of erythritol (optional)press a little of this mix into each muffin cupIn mixer bowl cream (room temperature) cream cheese and erythritol until combined.Add eggs, mix after each additionadd vanilla, whipping cream and lemon rindmix welldivide into muffin cupsbake until set Serving Size: 12 mini cheesecakesNumber of Servings: 1Recipe submitted by SparkPeople user CRAZYHEADCOOK.

The nutritional information for Low Carb Lemon Cheesecakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,895.0

• Total Fat: 182.9 g
• Cholesterol: 919.2 mg
• Sodium: 1,065.8 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 11.0 g
• Protein: 41.2 g

The dietary needs meet for Low Carb Lemon Cheesecakes is Low Carb