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 time 10 minutes
Cooking time 40 minutes
Ingredients
Ingredients for 6 portions
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.
