Low-Carb Cheesecake Cupcakes

Low-Carb Cheesecake Cupcakes




20 min


20 min

This is the first batch of a low carb cheese cake. I will find a better substitute for the crust when I have time. This was a last minute idea


graham crackers, crushed 4 crackers
butter 1.5 tbsp
cream cheese, room temperature 8 oz
splenda 1/3 cup + 1 tbsp
unsweetened almond milk 3 tbsp
egg 1
sour cream 1/4 cup
vanilla extract 1 tsp
all-purpose flour 1 tbsp


  1. preheat oven to 350°
  2. line cupcake pan with paper liners
  3. in a medium bowl, mix graham cracker crumbs with melted butter.
  4. press equal parts into bottom of cupcake liners (Tip: use another paper liner to help press the crust flat)
  5. bake for 5-6 minutes. until golden brown
  6. cool completely
  7. In a large bowl, mix cream cheese with sugar until smooth.
  8. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
  9. Mix in sour cream, vanilla and flour until smooth.
  10. pour into cupcake liners
  11. Bake in preheated oven for about 20 minutes, until set. careful not to over bake them. If they start to crack, they are over done. .
  12. all to cool completely then chill in refrigerator until serving.
Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 12

Amount Per Serving
Calories 122 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 102mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Sugars 2g
Protein 2g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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