| Servings | Prep Time |
| 12Servings | 10Minutes |
| Cook Time |
| 20Minutes |
|
|
- 3tbsp. Butter, melted
- 1tbsp. Stevia in The Raw, granulated
- 3/4cup Almond Flour
- 48 Fresh Blueberries
- 12oz. Cream Cheese, softened to room temperature
- 2 Eggs, large
- 1tsp. Lemon Extract
- 1tsp. Pure Vanilla Extract
- 1cup Stevia in The Raw, granulated
- Preheat oven to 350ºF. Line muffin tin with cupcake liners.
- In a bowl, mix softened butter, almond flour & stevia to form the crust dough.
- Using a spoon, add 12 equal parts of the crust mixture to the cupcake liners. Press down with spoon & make sure each crust lays flat.
- Bake crust for 5 minutes, or until slightly golden brown.
- In a large bowl use an electric mixer to blend the cream cheese until smooth. Add in eggs, lemon extract, vanilla extract & stevia. Blend until shiny & ensure there are no lumps.
- Pour 12 equal parts of the cream cheese batter in to the cupcake liners. Flatten any uneven areas with a spoon. Bake for 15 minutes.
- Once completely cooled, remove the cakes from the pan and add 4 blueberries to the top of each one. Refrigerate for a minimum of 4 hours before serving.
Nutritional Info
- SERVINGS: 12
- SERVING SIZE: 1
- CALORIES: 183
- FAT: 16g
- PROTEIN: 5g
- CARBS: 4g
- FIBER: 1g
- NET CARBS: 3g
Track on My Fitness Pal: https://www.myfitnesspal.com/recipe/view/93759059373629
Gonna Give it A Go?
Believe me when I say there’s absolutely no reason not to try these little cheesecakes! This recipe is definitely a staple in my arsenal when entertaining & meal prepping, so fast and simple – no big mess to clean up or huge cake to cut, just grab and go. You could probably even freeze the cakes and thaw them out at a later time, however I haven’t tried that yet.
If you do decide to make these bad boys, don’t forget to come back and let me know what your thoughts are after you try them. Also, don’t be afraid to ask me any questions!
Happy Baking!
Disclaimer: The listed nutritional facts for this recipe are estimates provided by MyFitnessPal. Product availability and food preparation may cause differences in nutritional values. I am not a health care professional. Nothing stated in this post should be used in lieu of professional medical advice. Please see your Physician or Dietitian with any ingredient concerns.
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