Individual low carb cheesecakes
Prep Time: 5 mins | Cook Time: 25 mins | Servings: 10 | Difficulty: Easy
- 12 oz room temp cream cheese
- 1/2 cup truvia
- 1tablespoon coconut palm sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 packet lemon crystals
- 3/4 cup room temp sour cream
Preheat oven to 325°.
In the bowl of a food processor, blend first three ingredients until smooth.
Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition.
Add remaining ingredients, and blend until smooth.
Place 10 foil liners into a cupcake pan, and distribute batter evenly.
Firmly tap the pan on the counter to force air bubbles to rise to the top.
Bake for 20-25 minutes, until batter is set, but still jiggly.
Let cool for 4 hours.
Refrigerate or freeze.
Carb count is 1.8 net grams per cheesecake.
Source: My collection
Sent from Paprika Recipe Manager.