Wednesday, March 19, 2014

Low-Carb Cheesecake Muffin Recipe

I've been poking around lately to find new low-carb recipes, and I stumbled upon one yesterday for cheesecake bites.
Using the recipe's basic guidelines, I altered a few of the ingredients and made an attempt at making cheesecake muffins.
The result was definitely worth it.
First, I mixed 16 ounces of softened cream cheese (the easiest way I've found to soften cream cheese is to place the unwrapped packages in hot water for about ten minutes) with three eggs, 1/4 cup of Truvia (if you're using a different kind of sugar, you might want to use about 3/4 cup), a tablespoon of vanilla extract, and two tablespoons of heavy whipping cream.
Once the mixture was blended well enough, I poured it into a large muffin tin, which I then placed in the oven at 350* for about 25-35 minutes. When they came out, they looked like this.
Although they taste good enough right out of the oven, if you want the real cheesecake taste and texture, you need to refrigerate them for a few hours.
Add a little whipped cream on top, and you've got one of the best-tasting low-carb desserts ready to be devoured.
(Word of caution: I tried this recipe last night, which made 6 muffins, and I now only have two left. These things are highly addictive.)


  1. Omg these look absolutely phenomenal! I want to make them, I love cheesecake and muffins. The perfect mix. Thank you for sharing!

    Me And My Mini Me

  2. Jack Pot. This looks delicious. I'm definitely going to have to try this out. I'll be pinning this recipe. Thanks for sharing at Delicious Dish Tuesday :)

  3. Thank you for sharing your recipe at Meal Planning Monday Recipe Link-Up last week. I hope you join us again this week. :)