KETO CHEESECAKE CUPCAKES
Very good low-carb dessert. Keto-friendly.
Provided by Beth
Categories Desserts Cakes Cheesecake Recipes
Time 8h25m
Yield 12
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 208.8 calories, Carbohydrate 3.5 g, Cholesterol 82.2 mg, Fat 20 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 11.1 g, Sodium 151.1 mg, Sugar 1.6 g
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Yashy Dash
[email protected]These cupcakes were a disaster! The crust was too thick and dry, and the cheesecake filling was grainy and curdled. The raspberry swirl was also too tart and overpowering. I would not recommend this recipe to anyone.
Nadar hussain
[email protected]I'm not a fan of keto desserts, but these cupcakes were actually pretty good. The crust was a little dry, but the cheesecake filling was smooth and creamy. I liked the raspberry swirl too. It added a nice touch of sweetness. Overall, I would say thes
Alfred Martin
[email protected]These cupcakes were amazing! I made them for a party and they were a huge hit. The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. I loved the raspberry swirl. It added a nice touch of sweetness. I will definitely be ma
Ben Elliott
[email protected]These cupcakes were okay. The crust was a little too thick for my taste, and the cheesecake filling was a little too dense. I also didn't like the raspberry swirl. It was a little too tart. I would not make this recipe again.
Osaigbovo Aguebor
[email protected]These cupcakes were a disappointment. The crust was too dry and crumbly, and the cheesecake filling was grainy. I also didn't like the raspberry swirl. It was too tart and overpowered the other flavors. I would not recommend this recipe.
SHOHID SIDDIK
[email protected]I'm not a huge fan of keto desserts, but these cupcakes were actually pretty good. The crust was a little dry, but the cheesecake filling was smooth and creamy. I liked the raspberry swirl too. It added a nice touch of sweetness. Overall, I would say
Adegbuyiro Emmanuel
[email protected]These cupcakes were a hit at my party! Everyone loved them. The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. The raspberry swirl was also a nice touch. I will definitely be making these again.
Ameera 44
[email protected]I made these cupcakes for my keto diet and they were amazing! The crust was the perfect consistency and the cheesecake filling was smooth and creamy. I loved the raspberry swirl too. It added a nice touch of sweetness. I will definitely be making the
Noh Noh (NohNoh)
[email protected]These cupcakes were delicious! The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. I loved the raspberry swirl too. It added a nice touch of sweetness. I will definitely be making these again.
Hadly Werrant
[email protected]These cupcakes were a disaster! The crust was too thick and dry, and the cheesecake filling was grainy and curdled. The raspberry swirl was also too tart and overpowering. I would not recommend this recipe to anyone.
D Man
[email protected]I'm not a fan of keto desserts, but these cupcakes were actually pretty good. The crust was a little dry, but the cheesecake filling was smooth and creamy. I liked the raspberry swirl too. It added a nice touch of sweetness. Overall, I would say thes
Nampiina Haniifa
[email protected]These cupcakes were amazing! I made them for a party and they were a huge hit. The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. I loved the raspberry swirl. It added a nice touch of sweetness. I will definitely be ma
Misheck Tembo
[email protected]These cupcakes were okay. The crust was a little too thick for my taste, and the cheesecake filling was a little too dense. I also didn't like the raspberry swirl. It was a little too tart. I would not make this recipe again.
Ijlal Qureshi
[email protected]These cupcakes were a disappointment. The crust was dry and crumbly, and the cheesecake filling was grainy. I also didn't like the raspberry swirl. It was too tart and overpowered the other flavors. I would not recommend this recipe.
Diane Tion
[email protected]I love these cupcakes! They are the perfect keto-friendly dessert. The crust is made with almond flour, which gives it a nice nutty flavor. The cheesecake filling is smooth and creamy, and the raspberry swirl adds a touch of sweetness. I will definit
Kalpana Pun
[email protected]These cupcakes were easy to make and turned out great! I used a muffin tin instead of a cupcake pan, and they still came out perfectly. The almond flour crust was a nice change from the traditional graham cracker crust. I will definitely be making th
Fernando Qui
[email protected]I'm not a huge fan of keto desserts, but these cupcakes were surprisingly good. The crust was flaky and buttery, and the cheesecake filling was smooth and creamy. I especially liked the raspberry swirl. I would definitely make these again.
Geleta Safoyi
[email protected]These keto cheesecake cupcakes were a hit! The texture was smooth and creamy, and the flavor was perfectly balanced. I loved the almond flour crust, and the cheesecake filling was just the right amount of sweetness. I will definitely be making these