• Keto Gourmand

Keto cheesecake cupcakes

For these cupcakes I used a big 6 muffin tin.

Ingredients:

Base:

  • 50 g almond flour

  • 1 tsp sweetener

  • 1 tbsp butter, melted

  • 1/2 tsp cocoa

Cream:

  • 120 g cream cheese

  • 80 g mascarpone

  • 1 tbsp vanilla extract

  • 1 tbsp sweetener

  • 1 tsp lemon juice

  • 1 egg

Optional for a darker layer:

  • 1/2 tsp cocoa

For decoration:

• 2 tbsp mascarpone

• 10 grams dark chocolate

• 3 strawberries


Preparation:

  • Align the baking cases in your muffin tin (I used 6 muffin tin)

  • Melt 1 tbsp of butter and stir it with 1 tbsp sweetener, 1/2 tsp cocoa and 50 g of almond flour. Align the batter on the bottom of each baking case and bake for about 5 minutes in a preheated oven at 200°C

  • While the batter is baking, mix together 120 g cream cheese, 80 g mascarpone, 1 tbsp vanilla extract, 1 tbsp sweetener, 1 tsp lemon juice and 1 egg. Mix it just enough to combine, don't over-mix it because that can cause the filling to crack during baking.

  • Remove the baked base from the oven after 5 minutes and lower the temperature to 170°C.

  • Evenly add the filling in each cup. You can optionally leave 3 tbsp of the filling and mix it with 1/2 tsp cocoa to top each cake with that darker cheese layer.

  • Bake at 170°C for about 25 more minutes

  • Leave the cupcakes to cool for about 10 minutes before decorating

  • For decoration, melt 10 g dark chocolate in microwave and let it cool a bit before combining it with mascarpone. Taste to see if you need to add sweetener.

  • Top each cupcake using a piping bag or freezing bag and decorate with strawberry slices.

Enjoy ❤️



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