Low Carb Lemon Caramel Mini Cheesecakes

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READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces cream cheese, room temperature
  • 12
    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
  • 34
    cup sour cream, room temperature
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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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