Delicious low-carb cheesecake cupcakes that are perfect for keto dieters. These cupcakes are creamy, satisfying, and easy to make.
Preparation time
20min
Cooking time
25min
Ingredients
12 Servings
- 60 g almond flour
- 30 g butter
- 225 g cream cheese
- 2 eggs
- 100 g granulated sweetener
- 60 g sour cream
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 160°C (325°F). Line a muffin tin with cupcake liners.
Step 2
In a large bowl, beat the cream cheese until smooth.
Step 3
Add the granulated sweetener and beat until well combined.
Step 4
Add the eggs one at a time, beating well after each addition.
Step 5
Mix in the vanilla extract and sour cream until smooth.
Step 6
In a separate bowl, mix the almond flour and melted butter until crumbly.
Step 7
Divide the almond flour mixture evenly among the cupcake liners and press down to form a crust.
Step 8
Pour the cream cheese mixture over the crust in each cupcake liner.
Step 9
Bake for 20-25 minutes or until the centers are set and the edges are slightly browned.
Step 10
Let the cupcakes cool completely in the tin before transferring to the refrigerator to chill for at least 2 hours before serving.