[FP]Keto cheesecake cupcakes keto

So I am a cheesecake fiend. It's probably me 2nd favorite dessert after carrot cake, which I am resigned to never get to enjoy again. However, cheesecake is just so easy to ketofy. I ended up making these. Here's the recipe:

Crust

• 5 oz almond meal

• 6 tbsp finely chopped pecans

• 5 tbsp good quality butter

1. Melt butter in microwave

2. Combine melted butter with almond meal and pecans and mix well

3. Place 1 tbsp of crust mixture in bottom of each cupcake cup and flatten out to cover entire bottom of cup

4. Bake at 350F (175C) for 12 minutes then set aside to cool while making the batter

Batter

• 10 oz cream cheese

• 5 oz sour cream

• 2 large eggs

• 1/6 cup heavy cream

• 1.5 tsp pure vanilla extract

• 1/2 cup erythritol (or other sugar substitute equivalent to 1/2 cup sugar)

1. All ingredients for the batter should be at room temperature.

2. Place sour cream in bowl and mix until smooth.

3. Add cream cheese and mix until smooth

4. In a separate bowl, combine eggs, heavy cream and vanilla.

5. Add half of egg mixture to cream cheese and mix until combined

6. Scrap down bowl, then add rest of egg mixture and mix until combined.

7. Add erythritol and mix until combined.

8. Add 2 oz of batter mixture to each cooled crust the. Tap cupcakes on counter or table to remove any air bubbles.

9. Place cupcake pan into another larger pan and place in oven.

10. Add 1 inch of water to larger vessel.

11. Cook cupcakes at 250F (120C) for 20/25 minutes. The cupcakes are done with the edges are set but the center is still slightly jiggly.

12. Turn oven off and crack oven door, allowing cupcakes to cool for long enough that you can remove them without oven mitts, about 1 hour.

13. Place cupcakes in refrigerator and allow to cool for at least 3 hours, overnight would be best.

14. Enjoy!!!

Submitted August 11, 2015 at 06:11AM by bigdaddyjug http://ift.tt/1Nmuza4 keto