5-Ingredient Low-Carb Mini Cheesecakes

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tsp Stevia, granulated

• Baking & Spices

  • 1/4 tsp Almond extract, pure
  • 1/4 tsp Vanilla extract, pure

• Dairy

  • 8 oz Cream cheese, full-fat

Found on healthysweeteats.com

Description

Ingredients

• 8 oz (225 g) full-fat cream cheese, softened
• 2 large eggs
• 1 1/2 teaspoons granulated stevia
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract

Directions

• Preheat oven to 325F; line 5 muffin wells with liners.
• Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
• Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
• Cool to room temperature and then chill for 2 hours before serving.
• Store leftovers covered in the fridge for up to 1 week.

Nutrition