Low- Carb Crustless Cheesecake


1 8-ounce package of cream cheese, softened
1/2 cup Stevia
2 teaspoons sugar-free vanilla extract (or sugar-free vanilla syrup)
2 tablespoons lemon juice
2 tablespoons sour cream
1 large egg


Use a muffin pan and liners. I used a standard size muffin pan and the recipe made six cheesecakes 
Disclaimer - These aren't the prettiest looking cheesecakes but they taste SOO good. I always feel like I'm being bad whenever I devour these. 

- Preheat oven to 325F. 
- Beat the cream cheese, adding the Stevia slowly while beating. Incorporate well.
- Add the vanilla extract
- Add the lemon juice
- Add the sour cream
- Add the egg, slowly beat.

The mixture should be about the consistency of cake batter, maybe a little more dense. Fill up the muffin cups with the mixture or pan.

Bake for about 15 - 20 depending on the heat created by your oven. The top will be puffed and may be a little cracked when finished.

Cool for 30 minutes and  place in the fridge for a minimum of two hours. Then, enjoy!!

You could make a nut crust for the bottom of the cheesecakes if you were so inclined - but if  you're concerned with any additional carbs then make as is. 

Serving : Approx 3 carbs per "cheesecake" muffin.

Enjoy =)

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