Keto cheesecake cupcakes
For these cupcakes I used a big 6 muffin tin.
50 g almond flour
1 tsp sweetener
1 tbsp butter, melted
1/2 tsp cocoa
120 g cream cheese
80 g mascarpone
1 tbsp vanilla extract
1 tbsp sweetener
1 tsp lemon juice
Optional for a darker layer:
1/2 tsp cocoa
• 2 tbsp mascarpone
• 10 grams dark chocolate
• 3 strawberries
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.