Thursday, January 12, 2017

KETO-CHEESECAKE MUFFINS



OK, most of you that have been following my blog for any amount of time know that I'm not a baker. Well at least not a good one or ever feel comfortable sharing anything that I bake here.  That is until now!  I've been practicing making keto low-carb cheesecakes for weeks.  The first few weeks I (shhhhhhhh) made a 4 ingredient one that I made in a mini microwave (gasp I know).  Yes, I have one again because I use it to slice my favorite charcoal bar to send out samples to clients and people who want to enjoy its amazing goodness!  They were delicious too - but I couldn't justify cooking anything in one when my only goal in cooking such a healthy diet plan is to, well make us healthy.  Sigh....so I went on a hunt for a recipe that I wouldn't mess up and waste tons of ingredients or money.   And guess what guys, I DID IT!  I took a half ok recipe and perfected it!  That what happens when you don't give up because you failed a few times or a hundred!  LOL!  Truth.  The struggle is real for me :-D

Back to this amazing and simple cheesecake recipe!

You can see my favorite muffin pans and ingredients by clicking here

Prep time:  
Cook time:  
Total time:  

INGREDIENTS:

  • 4 - 8 oz (225 g) full-fat cream cheese, softened
  • 4 large organic pasture raised eggs
  • 1/2 stick of grassfed butter softened
  • 1 cup swerve
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract

Variations for different flavor - simply replace the maple extract with key lime, raspberry, lemon, butterscotch, etc.  We love key lime and this recipe so far the best! 

INSTRUCTIONS: 
  1. Preheat oven to 325F; line  muffin wells with liners.
  2. Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
  3. Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
  4. Cool to room temperature and then chill for 2 hours before serving.
  5. Store leftovers covered in the fridge for up to 1 week.



NUTRITION INFORMATION:

  • Serving size: 1 cheesecake
  • Calories: 187
  • Fat: 17
  • Saturated fat: 5
  • Trans fat: 0
  • Carbohydrates: 3
  • Sugar: 0
  • Sodium: 167
  • Fiber: 0
  • Protein: 5
  • Cholesterol: 96




Our kids love to pack these in their lunch box or eat them for breakfast!  I like to enjoy them as a treat a few times a week :-D  

If you make any of my recipes tag me on Instagram #jillcooksketo and I'll pick a few to show my followers!



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