Raspberry Cheesecake Cupcakes
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Servings
12 servings
Raspberry Cheesecake Cupcakes
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This will make 12 total servings that are fluffy and decadent. Per serving, it comes out to 205.83 Calories, 19.98g Fats, 2.69g Net Carbs, and 4.41g Protein.
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Ingredients
- 4 tbsp butter melted
- ½ cup almond flour
- 16 oz cream cheese softened
- ½ cup granulated sweetener I used Stevia
- 1 tsp vanilla
- 2 large eggs
- ¼ cup Sugar-Free Raspberry Syrup or desired flavor
Instructions
- Preheat your oven to 350F bake.
- Grease or line a cupcake tin (you'll need 12 spots)
- Mix the melted butter in with the almond meal.
- Press the almond meal mixture into the bottoms of the cupcake tins.
- In stand mixer add the cream cheese, eggs, stevia, sugar-free syrup, and vanilla to the bowl and mix on medium speed until the mixture is smooth.
- Once the mixture is smooth, evenly pour the mix into the cupcake tins, filling almost to the top.
- Bake in the oven for 15-17 minutes.
- Let stand for 10 minutes before putting into the fridge for at least 30 minutes.
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