Traditionally in my circle of friends if you have a birthday I will make you a dessert of your choosing. This is the first birthday that has come up since I gave up gluten and carbs. This particular friend requested cheesecake . I thought about it for a bit and decided to make this with splenda to cut the carbs. That way I could share in the birthday celebration too! I also decided to make these a mini version in a cupcake pan. I wanted to make this recipe very simple and use a minimal amount of ingredients.
1/2 stick of butter
1/2 cup almond meal
2 8 oz packages of softned cream cheese
3/4 cup of splenda
Pre-heat your oven to 350 degrees. The first thing I did was melt the butter for the crust. When the butter is melted stir in the almond meal, you should end up with a nice consistency. Place a small amount in the bottom of your cupcake liner and pat down to form the crust. Next I started cheesecake filling in my stand mixer add the cream cheese, eggs, splenda, and vanilla to the bowl and mix on medium speed until the mixture is smooth. When the filling is nice and smooth fill the cupcake liners almost to the top. Bake in the oven for 15-17 minutes. Cool on the counter then chill overnight for an awesome treat. This will make 12 servings. According to myfitnesspal.com this recipe has 105 calories, 1g of carbs, 10g of fat and 4g of protein per serving. Enjoy!
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