Low Carb Cheesecake Cupcakes
"These are an excellent low carb Treat!!!"
photo by kcharlton
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 cupcake
- Serves:
- 12
ingredients
- 3 (680.38 g) package cream cheese
- 236.59 ml Splenda sugar substitute
- 7.39 ml vanilla
- 5 eggs, beaten
-
TOPPING
- 236.59 ml sour cream
- 59.14 ml Splenda sugar substitute
- 4.92 ml vanilla
- smuckers seedless sugar-free blackberry jam
- extra large reynolds foil liners
directions
- Preheat oven to 300 degrees.
- Beat together until smooth; cream cheese, splenda, vanilla and eggs.
- Fill foil baking cup 2/3 full, bake for 35 minutes.
- Remove from oven, let stand for 5 minutes.
- Mix sour cream, splenda and vanilla.
- Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
- Remove from oven and cool then add a teaspoon of the jam.
- Enjoy.
Questions & Replies
-
ONE whole cup of Splenda???? Are you serious??? I need an answer before I even attempt to make these. Thanks.
Reviews
-
Made according to directions. Turned out perfect! My friends are raving!
Tweaks
-
For the sour cream mixture i doubled it. I did not have large muffin cup so used the regular size an ended up with 24!
