Low Carb Cheesecake Cupcakes

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

Low Carb Cheesecake Cupcakes

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

Filling:

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.