Well folks, here it is! The long awaited mini low carb cheesecake recipe!! I love this recipe for a few reasons. First and foremost, it’s tasty and really hits the spot if you’re craving cheesecake or just want something sweet. Not only is it good though, it’s easy! Plus there is so much you can do with it since it is a very basic recipe. Be creative!
Or copy off of me and try some things I’ve found to be good
-Spread 1tbsp peanut butter on top (Peter Pan crunchy is lowest on net carbs-6)
-Put a glob of sugar free jam or jelly on top
-Make a crust out of crushed up peanuts or almonds and a bit of melted butter and put it in the cupcake panty before adding the batter
-Add some cocoa powder to make a chocolate version
-Make it a pumpkin cheesecake (my favorite- but a little recipe alteration is needed, see the special notes)
-Add more cinnamon or try adding your favorite flavor extract
Really, anything goes! Make it yours! And if you come up with something kick ass, come back and tell me about it!
The exact carb count is going to vary slightly depending on what you add to the recipe, how full the cups are, etc, but mine usually come out to be about 6 or 7 net. Stick with one cup per serving though, you don’t want to over do it, but these shouldn’t stall you at all.
16oz full fat cream cheese
½ cup sweetener (I’m partial to Splenda)
1/2 tsp Vanilla extract
Preheat the oven to 350 degrees. Soften the cream cheese (leave it out for a bit or pop it in the micro for about 40 seconds), mix everything together in a big bowl, then beat with a hand mixer until smooth. Pour into 12 muffin cups (with liners!), you can fill them most of the way as they puff up when they cook, but deflate when you take them out. Bake for about 20 minutes or until they start to brown a on top.
Let them cool completely, they are better once cooled/refrigerated. Eat!
(For the pumpkin variation- Add 1-15oz can of pumpkin, 1/2 tbsp pumpkin pie spice and 1tsp cinnamon. They aren’t as thick, but still really good! I need to figure out how to make them more dense, suggestions welcome)
This is the first recipe of many as I have lots of favorites! So please check back often to see what’s next! You might discover a new favorite yourself!!!!
Oh, and did I mention I’m a lazy cook and afraid of ingredients I’ve never heard of before? So all of my recipes are simple to make, taste great, are easy to increase/decrease depending on the size of your family, make good leftovers and they all contain very few, if any, weird ingredients!! Also, I tend to stick to induction levels for the most part, so they are all induction friendly!!