Low Carb Cheese Cake Cup

 

Low Carb Cheesecake cups

This recipe can be made in muffin cup liners without a crust to really reduce carbohydrate content. If desired, you may also either line each cup with a cracker of your choice or sprinkle some graham crumbs for a mock crust.

• 3 packages cream cheese
• 4 eggs
• ½ vanilla
• ½ lemon juice
• 1 1/3 cup artificial sweetener
• ¼ cup sour cream
• Preheat oven to 375 Degrees F.

Put cream cheese in a bowl and beat until fluffy. Then add remaining ingredients, being sure to scrape the bowl as you incorporate them into the mixture. Beat until fully blended and then pour into your muffin liners. Place in the oven and then adjust heat so it is now at 200 degrees F. Bake for 40-50 minutes or until the edges are firm however the center is slightly soft. Cool the low carb cheese cake and then serve.

Makes 16 servings.