Low Carb Sugar Free Cheesecake Cupcakes
Prep Time
20minutes
Cook Time
20minutes
Prep Time
20minutes
Cook Time
20minutes
Ingredients
Crust
Filling
Optional Toppings
Instructions
Crust
  1. Pre-heat oven to 375
  2. Mix together melted butter, almond meal, flaxseed meal, and stevia (optional) until you get a crumbly mixture
  3. Line bottom of cupcakes with about 1/4″ of the mixture. I was able to line about 18 cupcakes.
  4. Bake JUST the bottom of the crust (in the cupcake wrappers or directly in the cupcake pan, whichever you are using) for about 8 minutes. Prepare the filling while waiting for the crust to bake.
Filling
  1. Beat the (room temperature/softened) cream cheese a bit to whip it out. I used a hand mixer, personally.
  2. Add in all the other ingredients and mix well. Make sure to scrape the sides and get everything mixed together.
  3. Taste test your better to see if it is as sweet as you prefer. Many of my desserts come out ‘not sweet enough’, as I don’t care for overly sweet desserts. Add more stevia if desired.
Fruit Topping (optional)
  1. I used raspberry juice to swirl in, but you can use other fruit. I mushed the raspberries through my strainer and collected the juice
  2. Add a few drops of juice on the top of the cupcake. Using a toothpick or other pointy thing, swirl the juice into the cream cheese
Final Part
  1. Fill cupcake liners to near the top of the cupcake.
  2. Bake for at least 17 minutes at 375 or until mostly firm. Take out and let cool to room temperature.
  3. Refrigerate for at least 6+ hours.
Recipe Notes

Summary
Recipe Name
Low Carb Sugar Free Cheesecake Cupcakes
Published On
Preparation Time
Cook Time
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Average Rating
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