Low Carb Lemon Caramel Mini Cheesecakes Recipes

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
• Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
• Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
• Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
• Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
• Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
• Use a large cookie scoop to evenly distribute the filling into baking cups.
• Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
• Chill in refrigerator for at least 2 hours.
• Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.

LOW CARB LEMON CARAMEL MINI CHEESECAKES

Steps:

• Preheat oven to 325°.
• In the bowl of a food processor, blend first three ingredients until smooth.
• Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition.
• Add remaining ingredients, and blend until smooth.
• Place 10 foil liners into a cupcake pan, and distribute batter evenly.
• Firmly tap the pan on the counter to force air bubbles to rise to the top.
• Bake for 20-25 minutes, until batter is set, but still jiggly.
• Let cool for 4 hours.
• Enjoy. Refrigerate. Freeze if you don't eat it all in one day.