Description
Very good low-carb dessert. Keto-friendly.
Ingredients
- ½ cup almond meal
- ¼ cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- ¾ cup granular no-calorie sucralose sweetener (such as Splenda®)
- 1 teaspoon 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 8 hrs 25 mins
Servings: 12