NY2ATL's LOW CARB RECIPES
Mini Low Carb Cheesecakes
Mini Low Carb Cheesecakes
Preheat oven to 325 degrees.
2- 8oz. packages cream cheese (I use one original and one 1/3 less fat types)
1/2 cup splenda
1 Tablespoon flour **
2- whole eggs
1/2 cup light sour cream
1 Tablespoon Vanilla extract (for plain cheesecake) or 1/2 Tablespoon Vanilla and 1/2 Tablespoon Almond Extract (for almond cheesecake)
Let Cream Cheese soften at room temperature about 2 hrs.
In a large bowl, using an electric mixer, combine cream cheese, splenda and flour, until well blended.
Add eggs and beat well until smooth and fluffy.
Add sour cream and extract, and beat well.
Using a cupcake pan and paper or foil baking cups: spoon batter into cups (fill about 3/4 full) Makes 18 individual cakes.
Bake 25 minutes (cheesecakes will be soft, let cool about 10 minutes then place in refrigerator to chill thoroughly.
After cakes are chilled top with sugar free preserves if desired.
** Note: 1 T of flour, used as a thickening agent does not contribute impactable carbs to this recipe.
Preheat oven to 325 degrees.
2- 8oz. packages cream cheese (I use one original and one 1/3 less fat types)
1/2 cup splenda
1 Tablespoon flour **
2- whole eggs
1/2 cup light sour cream
1 Tablespoon Vanilla extract (for plain cheesecake) or 1/2 Tablespoon Vanilla and 1/2 Tablespoon Almond Extract (for almond cheesecake)
Let Cream Cheese soften at room temperature about 2 hrs.
In a large bowl, using an electric mixer, combine cream cheese, splenda and flour, until well blended.
Add eggs and beat well until smooth and fluffy.
Add sour cream and extract, and beat well.
Using a cupcake pan and paper or foil baking cups: spoon batter into cups (fill about 3/4 full) Makes 18 individual cakes.
Bake 25 minutes (cheesecakes will be soft, let cool about 10 minutes then place in refrigerator to chill thoroughly.
After cakes are chilled top with sugar free preserves if desired.
** Note: 1 T of flour, used as a thickening agent does not contribute impactable carbs to this recipe.
