RECIPES
•8 oz cream cheese; room temperature
•1 egg
•1 tsp vanilla extract
•3 TBS sour cream
•juice from 1/2 lemon
•1/2 cup sweetener of choice
-with a hand mixer beat sweetener with cream cheese first, once incorporated mix in rest of ingredients
Raspberry swirl
•1/2 cup fresh raspberries
•1/2 cup water
•1/4 cup sweetener
-bring raspberries to a simmer and let simmer for 10 min. After 10 min I let cool and used an emulsifier to blend it but you can mash them or use a blender. Strain your seeds
Crust
•4 TBS melted butter
•1/2 cup almond flour
•1/4 cup sweetener of choice
•2 TBS cinnamon
•1 tsp vanilla extract
-mix all ingredients together, the texture you’re after is wet sand. If too dry just add a tsp at a time of more melted butter.
INSTRUCTIONS
Using a standard cupcake tin, place your cupcake liners in and place ~
2 TBS of crust mix into cupcake papers press down firmly.
Add ~3 TBS of cheesecake mixture ontop of crust,
drop ~2-3tsp of raspberry sauce ontop of cheesecake mix, swirl with a toothpick.
Bake 350 for 20 minutes.
Let cool and refrigerate for 4+ hours the longer you fridge it the better the texture.
I topped them with lemon zest and raspberries that I tossed in remaining raspberry sauce
THERE YOU GO!
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