Rating: 4.5 stars
205 Ratings
  • 5 star values: 158
  • 4 star values: 38
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

Very good low-carb dessert. Keto-friendly.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

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  • Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.

  • Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.

  • Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.

  • Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.

Nutrition Facts

209 calories; protein 4.9g; carbohydrates 3.5g; fat 20g; cholesterol 82.2mg; sodium 151.1mg. Full Nutrition
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