These cheesecake cupcakes are quick and simple, but also highly customizable. I chose sugar-free raspberry syrup for this particular batch, but you can substitute the syrup for any flavor you like (or if you like plain New York-style, just use the vanilla extract)!
My goodness, these cupcakes are decadent and delicious. I rarely cook them because I know I’ll just sit down after their done and eat the whole lot of them! Luckily, at 2g net carb a piece, I can sleep soundly. 😉
Yields 12 Cheesecake Cupcakes
The Preparation
- 4 tablespoons butter, melted
- 1/2 cup almond flour
- 16 ounces cream cheese, softened
- 2 large egg
- 1/2 cup stevia/erythritol blend
- 1/4 cup sugar-free raspberry syrup, such as Torani
- 1 teaspoon vanilla extract
The Execution
1. Preheat your oven on bake at 350F.
2. Grease or line a 12-cup cupcake/muffin tin (I highly recommend using cupcake liners for this. Mine came out a little sloppy because I ran out of liners).
3. In a small bowl, mix the 1/2 stick (4 tbs) melted butter in with the 1/2 cup almond meal until it forms a grainy paste.
4. Evenly distribute the almond mixture into the bottoms of the cupcakes, pressing them firmly to the bottom.
5. In your stand mixer add the softened cream cheese, eggs, stevia, sugar-free syrup, and vanilla to the bowl and mix on medium speed until the mixture is smooth. You might see some small chunks of cream cheese at the end, and that’s okay.
6. Evenly pour the mixture into the cupcake cups, almost filling the to the top.
7. Pop the cupcakes into the oven for 15-17 minutes (the tops should be puffed and cracked when done).
8. Let stand for 10 minutes before moving the cupcakes to the fridge for 30 minutes (to set). (The longer these sit in the fridge, the better they get!)
9. Serve and enjoy! These are great by themselves or topped with whipped cream or berries.
This makes a total of 12 servings of Raspberry Cheesecake Cupcakes. Each serving comes out to be 205 calories, 19.8g fats, 2.1g net carbs, and 4.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/2 cup almond flour | 324 | 28 | 12.3 | 7.3 | 5 | 11.8 |
| 16 ounce cream cheese | 1551 | 154.2 | 18.6 | 0 | 18.6 | 27.9 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 cup stevia/erythritol blend | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup sugar-free raspberry syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 2471 | 238.7 | 32.3 | 7.3 | 25 | 54 |
| Per Serving (/12) | 206 | 19.9 | 2.7 | 0.6 | 2.1 | 4.5 |
Raspberry Cheesecake Cupcakes
Ingredients
- 4 tablespoon butter melted
- ½ cup almond flour
- 16 ounce cream cheese softened
- 2 large egg
- ½ cup stevia/erythritol blend
- ¼ cup sugar-free raspberry syrup such as Torani
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Grease or line a cupcake or muffin tin. In a small bowl, combine the melted butter with the almond meal to form a grainy paste. Evenly distribute this almond mixture into the bottoms of the cupcake molds, pressing down firmly.
- In a stand mixer, add the softened cream cheese, eggs, stevia, sugar-free syrup, and vanilla to the bowl and mix on medium speed until smooth. If there are still some small chunks of cream cheese at the end, that's okay.
- Pour the mixture evenly into the cupcake cups, filling them almost to the tops.
- Pop the cupcakes into the oven for 15–17 minutes (the tops should be puffed and cracked when done).
- Let stand for 10 minutes, then place the cupcakes in the fridge for at least 30 minutes to set. The longer these sit in the fridge, the better they get!
