Low Carb Mini Cheesecakes
Ultra creamy Low Carb Mini Cheesecakes are simple to make and just get better after chilling, making these the perfect dessert to make a day or two ahead of time.
Equipment
- 1 cupcake pan
- 12 cupcake liners
Ingredients
For the crust:
- ¾ cup pecan meal run the pecans through the processor until they turn into very small pieces
- ¼ cup no-carb vanilla protein powder I use the Isopure brand
- 3 Tablespoons butter melted
- ¼ teaspoon cinnamon
For the cheesecake:
- 2 packages cream cheese, softened (8 ounces each)
- 1 Tablespoon Torani Sugar Free Vanilla syrup
- 1 Tablespoon lemon juice
- ¾ cup Splenda
- 2 large eggs
Instructions
- Preheat the oven to 350-f.
- In a bowl, mix the pecan meal, protein powder, cinnamon, and melted butter. Stir to thoroughly combine.
- Line a cupcake pan with cupcake liners (12).
- Press the crust mixture down into the liners and bake for 5 minutes. Set on counter to cool.
- Cream the cream cheese and eggs. Add the vanilla syrup, lemon juice and Splenda. Add this mixture to the crusts and bake for 12-15 minutes, until set.
- Let cool completely at room temperature and then chill in the fridge for at least a few hours. Overnight is even better.
Notes
Recipe from Luscious Low Carb
Nutrition
Serving: 1cheesecakeCalories: 225kcalCarbohydrates: 4gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 81mgSodium: 158mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 642IUVitamin C: 1mgCalcium: 59mgIron: 0.4mg
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