Lemony cheesecake cups made with Greek yogurt topped with fresh berries, at 7.2g net carbs per cupcake.
Ingredients
- 1 cup ground almonds
- 1 Tbsp xylitol
- 2 Tbsp Splenda
- ⅛ tsp salt
- 4 Tbsp melted butter
- 1½ Tbsp heavy whipping cream
- 5 egg yolk
- 8 oz cream cheese, softened
- 2 Tbsp Splenda
- 1 Tbsp xylitol or erythritol
- 1 tsp vanilla
- 1 (150g) Greek style nonfat yogurt, with fiber if available
- 1 large egg
- 3 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp coconut flour
- 24 blackberries
Method
- Line cupcake tin with liners.
- To make crust, mix almonds, 1 Tbsp xylitol, 2 Tbsp Splenda, and salt. Add 4 Tbsp melted butter and stir until combined. Add 1½ Tbsp cream and 1 egg yolk. Mix until dough forms. Press into the bottom of each cupcake liner.
- Preheat oven to 325°F. Chill crust in refrigerator for 10-15 minutes until firm. Bake crust in 325°F oven for 13-15 minutes. Return crust to refrigerator to cool completely.
- Increase oven temperature to 350°F.
- Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in yogurt, 1 egg, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
- Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
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