Keto Cheesecake Cupcakes

Name: Keto Cheesecake Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup almond meal; 0.25 cup butter, melted; 2 (8 ounce) packages cream cheese, softened; 0.75 cup granular no-calorie sucralose sweetener (such as Splenda); 2 eggs; 1 teaspoon vanilla extract

209

kcal

per serving

Prep

10 min

Cook

15 min

Total

25 min

Serves

Per serving 209 kcal Fat 20g Protein 5g Carbs 3g Net carbs 3g

AIngredients

0.5 cup almond meal
0.25 cup butter, melted
2 (8 ounce) packages cream cheese, softened
0.75 cup granular no-calorie sucralose sweetener (such as Splenda)
2 eggs
1 teaspoon vanilla extract

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BMethod

Prep the pan. Preheat your oven to 350 degrees F (175 degrees C) and line 12 muffin cups with paper liners.
Press the crusts. Stir the almond meal and melted butter together in a small bowl until the mixture holds together, then spoon it into the liners and press each portion into a flat, even crust.
Beat the filling. In a large bowl, beat the cream cheese, sweetener, eggs, and vanilla with an electric mixer on medium speed until the mixture is completely smooth. Softened cream cheese matters here, cold cream cheese leaves lumps.
Fill the cups. Spoon the filling evenly over the crusts in each liner.
Bake until set. Bake until the centers are nearly set, 15 to 17 minutes. A slight wobble in the middle is exactly right, they finish setting as they cool.
Chill overnight. Let the cupcakes cool at room temperature until you can handle them, then refrigerate for 8 hours to overnight before serving. The chill is what turns them from custard into cheesecake.