These low-carb miniature cheesecake cupcakes feature an almond meal crust. They are delicious and creamy. Taste just like real cheesecake without all the added calories. Who says gluten free can’t be delightful. Your kids will love them.
Ingredients
- ½ cup almond meal
- ¼ cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- 1 ¾ cup Xylitol or Approved Stevia
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix almond meal and butter together in a bowl; spoon into the bottoms of the paper liners and press into a flat crust.
- Beat cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer set to medium until smooth; spoon over the crust layer in the paper liners.
- Bake in the preheated oven until the cream cheese mixture is nearly set in the middle, 15 to 17 minutes.
- Let cupcakes cool at room temperature until cool enough to handle. Refrigerate 8 hours to overnight before serving.
Top with strawberry puree.