Very good low-carb dessert. Keto-friendly.
Original recipe makes 12 cupcakes
Ingredients
1/2 cup almond meal
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup granular no-calorie sucralose sweetener (such as Splenda®)
1 teaspoon vanilla extract
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PREP
10 mins
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COOK
15 mins
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READY IN
8 hrs 25 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
- 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.
- Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
- Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.
Nutrition
Calories: 209 kcal
Carbohydrates: 3.5 g
Cholesterol: 86 mg
Fat: 20 g
Fiber: 0.5 g
Protein: 4.9 g
Sodium: 151 mg