This is the perfect recipe to make when you want to prepare individual servings of Cheesecake Cupcake.
Prep: 10 mins
Cook: 15 mins
Additional: 8 hrs
Yield: 12 cupcakes
Ingredients Cheesecake Cupcake:
32 ounces Cream cheese softened, 4 packages
4 large Eggs
1/2 Butter
1 cup Swerve
1 teaspoon vanilla extract
1 teaspoon maple extract
Method Cheesecake Cupcake:
Preheat the oven to 350 degrees F. Mix almond meal and butter together in a bowl, spoon into the bottoms of the paper liners and press into a flat crust. Beat cream cheese, eggs, sweetener and vanilla extract together. Spoon over the crust layer in the paper liners. Bake them until the cream cheese mixture is nearly set in the middle. Refrigerate for 8 hours overnight before serving.
Nutrition Facts:
Per Serving: 209 calories;
protein 4.9g
carb 3.5g
fat 20g
So yummy and keto friendly Recipe Do try it and tell me how’s it in the comments…