Low Carb Sugar Free Cheesecake Cupcakes
Ingredients
Crust
- 1.5 cups Almond Meal
- .5 cup Flaxseed Meal
- 4 tablespoons Butter Melted
- A Few Drops Liquid Stevia Optional
Filling
- 3 8 oz packages Neufchatel or Cream Cheese Room temperature
- 4 Eggs Room temperature
- 1/4 cup sour cream
- 1.5 teaspoon Vanilla Extract
- 1.5 teaspoon Lemon Juice
- 1.5 teaspoon Liquid Stevia or to personal preference
Optional Toppings
- Raspberries Mash berries in a sieve and collect the juice
- Strawberries
- Blueberries
Instructions
Crust
- Pre-heat oven to 375
- Mix together melted butter, almond meal, flaxseed meal, and stevia (optional) until you get a crumbly mixture
- Line bottom of cupcakes with about 1/4" of the mixture. I was able to line about 18 cupcakes.
- Bake JUST the bottom of the crust (in the cupcake wrappers or directly in the cupcake pan, whichever you are using) for about 8 minutes. Prepare the filling while waiting for the crust to bake.
Filling
- Beat the (room temperature/softened) cream cheese a bit to whip it out. I used a hand mixer, personally.
- Add in all the other ingredients and mix well. Make sure to scrape the sides and get everything mixed together.
- Taste test your better to see if it is as sweet as you prefer. Many of my desserts come out 'not sweet enough', as I don't care for overly sweet desserts. Add more stevia if desired.
Fruit Topping (optional)
- I used raspberry juice to swirl in, but you can use other fruit. I mushed the raspberries through my strainer and collected the juice
- Add a few drops of juice on the top of the cupcake. Using a toothpick or other pointy thing, swirl the juice into the cream cheese
Final Part
- Fill cupcake liners to near the top of the cupcake.
- Bake for at least 17 minutes at 375 or until mostly firm. Take out and let cool to room temperature.
- Refrigerate for at least 6+ hours.
