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Keto cheesecake cupcakes.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 cup ricotta cheese
- ¼ cup low-calorie natural sweetener (such as Swerve®)
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
Step 2
Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
Step 3
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Step 4
Store cooled cupcakes in the refrigerator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 178 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat10g | 49% |
| Cholesterol112mg | 37% |
| Sodium147mg | 6% |
| Total Carbohydrate6g | 2% |
| Total Sugars0g | |
| Protein7g | |
| Calcium90mg | 7% |
| Iron1mg | 4% |
| Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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