Thursday, March 24, 2011

Low carb lemon caramel mini cheesecakes

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
1 tablespoon coconut palm sugar
2 extra large eggs, room temp.
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.
Enjoy.  Refrigerate.  Freeze if you don't eat it all in one day.

Carb count is 18 grams for the entire recipe, 1.8 net grams per cheesecake.

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