Low Carb Lemon Caramel Mini Cheesecakes
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 mini cheesecake
- Serves:
- 10
ingredients
- 12 ounces cream cheese, room temperature
- 1⁄2 cup Stevia Truvia
- 1 tablespoon coconut palm sugar
- 2 extra large eggs, room temperature
- 1 teaspoon vanilla
- 1 (1/2 ounce) packet True Lemon crystals
- 3⁄4 cup sour cream, room temperature
directions
- Preheat oven to 325°.
- In the bowl of a food processor, blend first three ingredients until smooth.
- Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition.
- Add remaining ingredients, and blend until smooth.
- Place 10 foil liners into a cupcake pan, and distribute batter evenly.
- Firmly tap the pan on the counter to force air bubbles to rise to the top.
- Bake for 20-25 minutes, until batter is set, but still jiggly.
- Let cool for 4 hours.
- Enjoy. Refrigerate. Freeze if you don't eat it all in one day.
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