Whether you’re in the mood for cheesecake, a cupcake, or just a low-carb sweet indulgence, this recipe is for you!
8 oz low fat cream cheese, softened
2 whole eggs
2 egg whites
1/2 cup granular Splenda or Stevia
1 tablespoon lemon juice
1 capfull almond extract
Low carb Cool Whip (either jar or can)
1/4 cup slivered almonds, toasted
dash of cinnamon
Preheat over to 350 F. Prepare muffin tins by greasing thoroughly with cooking spray.
Combine cream cheese, eggs, egg whites, sweetener, lemon juice, and almond extract together in a blender. Pour into muffin tins and bake for 30 to 35 minutes, until slightly brown on top.
Once cheesecakes are done, cool at room temperature for 15 minutes or so, then place in the oven for another 30 minutes. When completely cooled and ready to serve, “frost” with the cool whip and sprinkle with the toasted nuts & cinnamon. Enjoy!
Recipe makes 10 cupcakes.
Fat 6.9 g
Carbs 2.5 g