Very good low-carb dessert. Keto-friendly.
Ingredients
- ½ cup almond meal
- ¼ cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- ¾ cup granular no-calorie sucralose sweetener (such as Splenda®)
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Step 2
Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
Step 3
Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
Step 4
Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
Step 5
Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 209 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat11g | 56% |
Cholesterol82mg | 27% |
Sodium151mg | 7% |
Total Carbohydrate4g | 1% |
Dietary Fiber1g | 2% |
Total Sugars2g | |
Protein5g | |
Calcium36mg | 3% |
Iron1mg | 3% |
Potassium57mg | 1% |
*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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