Low Carb Cheesecake Cupcakes

Following is a recipe for low-carb cheesecake cupcakes by my wife, Laura.

Low Carb Cheesecake Cupcakes


3 - 8 oz. packages cream cheese

1-1/2 Tblsp. Stevia (or 1 cup Splenda)

5 eggs

1-1/2 tsp. vanilla

1/4 c. heavy cream


8 oz. sour cream

1-1/2 tsp. Stevia (or 2 Tbsp. Splenda)

1/4 tsp. vanilla

Bring cream cheese to room temperature. 

Place cream cheese in a bowl and add one egg at a time beating with a hand mixer. 

Slowly add the Stevia and vanilla. The batter will be thin. 

Pour into paper cupcake liners about an 1/8 inch from the top.

Bake in a 300 degree oven for 30 minutes (or until large cracks appear on the top). Remove from oven and cool for 5 minutes.

For the filling, add the Stevia and vanilla to the sour cream. Add a teaspoon on top of each cupcake and return to the oven for 5 minutes.

Cool for 5 minutes and then refrigerate.

Notes: These cupcakes can also be frozen. 

You may add lemon juice and lemon zest to the sour cream filling (though I only recommend this if you are making the regular cupcakes and NOT the chocolate ones - unless you like the taste of lemon with your chocolate!).

Chocolate Version:

Add 1 pkt Nestle Choco Bake Pre-Melted Unsweetened Chocolate Flavor and 3/4 Tblsp. Stevia to cream cheese mixture.

Makes 18 cupcakes. 

Cupcakes are 1.92 carbs for vanilla and 2.36 carbs for chocolate. 

What I do is fill 9 cupcake liners with white, 9 cupcake liners with chocolate and then the remaining chocolate I put on top of the white and swirl them together.

My wife and I love these cheesecake cupcakes so much that she makes a new batch every weekend. 

It's wonderful to be able to eat something sweet and not feel the least bit guilty about it.
Paul Eilers is an Independent Member of The AIM Companies™