Low Carb Cheesecake Cupcakes

About This Recipe

Keep your cravings but remove the guilt with these easy Low Carb Cheesecake Cupcakes! Packed with protein, great for keto, and DELICIOUS!

Ingredients

• ¼ Cup Coconut Flour
• ¼ Cup Almond Flour
• 1 Tablespoon Coconut Oil
• 1 Tablespoon Butter
• 8 Ounces Cream Cheese (Fat Free)
• 1 Tablespoon Sweetener
• 1 Teaspoon Vanilla Extract
• 1 Large Whole Egg
• 1 Scoop Protein Powder (*Optional)

Instructions

1. For your crust mix together your Almond Flour, Coconut Flour, and Coconut Oil
2. Melt your Butter and mix that in
3. Distribute your crust mix evenly into the bottom of some silicone muffin cups and press down to compact it
4. This is an optional step but for harder/crunchier mini crusts you can bake them for 10 minutes on 350F/176C in the silicone cups
5. Mix together the rest of your ingredients until smooth
6. Pour that mix into your silicone cups
7. Bake them on 350F/176C for around 15-20 minutes
8. Take them out, let them cool, wrap them up, and put them into the fridge for a couple hours (this will give you the perfect cheesecake texture)