Baking 13. March 2025

Cheesecake muffins

Do you still need a good idea for dessert or are you simply hungry for a little treat? But don't want to have a guilty conscience afterwards because you've eaten something sweet? Then this is perfect for you: low carb cheesecake muffins, healthy, yet creamy and totally delicious.

Preparation 10 minutes Preparation 40 minutes

For the floor

60 g de-oiled almond flour
35 g soft butter
25 g erythritol

For the filling

120 g cream cheese
90 g sour cream
50 g erythritol
1 EGG
½ tsp vanilla extract
1/8 lemon (zest)

Preparation

Preheat the oven to 180°C.

Floor

Add all the ingredients for the base and knead by hand to form an even dough.
Divide the batter equally between 6 muffin tins and press down firmly.
Bake these for approx. 6-7 minutes.

Filling

Once the bases are baked, take them out and set the oven to 160°C.
Place all the ingredients for the filling in a bowl and beat with a hand mixer until smooth.
Divide the filling between the muffin tins.
Leave to bake for approx. 30 minutes at 160°C.
Leave the muffins to cool slightly, then remove them from the tin and place them in the fridge for at least 2 hours to set.