LOW CARB MINI CHEESECAKES
A good recipe when you want a little something sweet when you are on a low carb diet. You can freeze them and take them out when the craving hits you. The chill time added into the preparation time.
Provided by Sidd9260
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Combine cream cheese, Splenda and vanilla until smooth.
- Add eggs one at a time, beating until smooth.
- Spray cupcake pan with cooking spray.
- Fill each cupcake hole 3/4 full.
- Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in.
- Fill jellyroll pan about half with water.
- Bake for 30 minutes.
- Let sit until cooled.
- Chill in refrigerator for about 1 hour or so.
- (I was impatient I threw one in the freezer for about 15 minutes to chill it) If you would like to freeze it, just put cool pan into freezer.
- When it freezes, you can just pop them out of the pan and put them into a ziplock bag then back into the freezer.
Nutrition Facts : Calories 225.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 109, Sodium 200.1, Carbohydrate 5.8, Sugar 4.8, Protein 4.9
MINI KETO CHEESECAKE RECIPE
This Mini Keto Cheesecake Recipe is rich, decadent, and easy to make with just 5 ingredients in 30 minutes! It's a great choice when everyone else is eating regular cheesecake, but you're trying to stay low carb or keto. These mini cheesecakes are creamy and rich with just 2g net carbs per serving.
Provided by Sarah
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 325F; line 5 muffin wells with liners.
- Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
- Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
- Cool to room temperature and then chill for 2 hours before serving.
- Store leftovers covered in the fridge for up to 1 week.
Nutrition Facts : Calories 181 calories, Sugar 1, Sodium 170, Fat 17, SaturatedFat 9, Carbohydrate 2, Protein 4, Cholesterol 115
LOW CARB MINI CHEESECAKES
Low Carb Mini Cheesecakes boast a rich and creamy filling on top of a flavorful walnut crust. These mini cheesecakes are so good, you won't even realize they're low carb!
Provided by Jamie Lothridge
Categories Cheesecake
Time 2h32m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
- Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
- Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
- Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
- Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
- Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
- Use a large cookie scoop to evenly distribute the filling into baking cups.
- Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
- Chill in refrigerator for at least 2 hours.
- Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.
Nutrition Facts : Calories 203 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 mini cheesecake, Sodium 68 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
NIKKI'S ADDICTIVE LOW CARB MINI CHEESECAKES
This is a "cakey" new york style cheesecake mix. The cakey-ness is achieved with the addition of flour. Please feel free to leave out the flour. I've made these with and without flour and it's absolutely delicious both ways!
Provided by princessGenius
Categories Dessert
Time 1h1m
Yield 12 Mini Cheesecakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- CRUST DIRECTIONS:.
- Preheat the oven to 350 degrees.
- Combine the almond flour, brown sugar and butter in a small bowl and stir to combine.
- Line 2 regular muffin tins with liners. Press equal amounts of the mixture into the bottom of each muffin tin liner.
- Bake for 6 minutes. Cool 15 - 20 minutes before adding filling.
- FILLING DIRECTIONS:.
- Preheat oven to 325 degrees.
- Cream together cream cheese, sugar, zests, vanilla and flour (if using).
- Add egg, blending well. (if doubling recipe, add eggs one at a time).
- Add sour cream and mix inches.
- Pour the cream cheese mixture into the muffin cups, filling each until almost full.
- Bake at 325 degrees on middle rack for 25 minutes. Cool completely in pan before removing.
- Place in an airtight container and refrigerate for 2-4 hours or until ready to serve.
- Makes 12 mini cheesecakes.
- *Cheesecakes tastes best once cooled completely and then refrigerated (ideally overnight). HOWEVER, I know this may be a lot to ask for some of us... (ME). If you just can't wait, then it's okay to have one once they have cooled. But, trust me, they are sooooo much better if you refrigerate them first.
Nutrition Facts : Calories 303.1, Fat 25.2, SaturatedFat 14.6, Cholesterol 103, Sodium 216.4, Carbohydrate 15.8, Fiber 0.1, Sugar 13.3, Protein 4.2
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