Snack

Cheesecake Eggs LCHF, Gluten Free, Banting is for Breakfast, Snack.

Cheesecake Eggs LCHF, Gluten Free, Banting takes 5 minutes to prepare.

Cheesecake Eggs LCHF, Gluten Free, Banting takes 3 minutes to cook.

Cheesecake Eggs LCHF, Gluten Free, Banting makes 4 servings.

The ingredients for Cheesecake Eggs LCHF, Gluten Free, Banting are:

4.0 oz Cream Cheese
0.33 cup Sour Cream
5.0 large Egg, fresh, whole, raw
0.5 tsp Cinnamon, ground
1.0 tsp Vanilla extract, imitation, alcohol
8.0 serving Stevia in the Raw
1.0 tsp Lemon Juice 'Real Lemon' 100% juice

Here is how you make Cheesecake Eggs LCHF, Gluten Free, Banting:

Put cream cheese into microwave safe 8x8 dish. Microwave uncovered 20-30 seconds on high until soft. Add all other ingredients (except cinnamon). (sweetener can be any sweetener of choice. Add to taste) Whisk with fork or whisk. Microwave high 60 seconds. Whisk again. Microwave on high for 3-4 minutes until center is set. Cut into 4 equal slices. Top with cinnamon. Can serve warm or cold. Store in refrigerator for 3-4 days. Serving Size: 8x8 pan cut into 4 servingsNumber of Servings: 4.0Recipe submitted by SparkPeople user MELINHARM.

The nutritional information for Cheesecake Eggs LCHF, Gluten Free, Banting is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 230.8

• Total Fat: 19.8 g
• Cholesterol: 271.8 mg
• Sodium: 182.8 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.2 g
• Protein: 10.6 g

The dietary needs meet for Cheesecake Eggs LCHF, Gluten Free, Banting is Low Carb