Keto Cheesecake in Cupcakes

Since going low carb, I’ve had no sugar or flour for months. and months. and months.

But I still love dessert and I still love to bake so I pulled together a recipe from a bunch of different recipes to make something quick to pull together, but still low carb. Even if you serve this with a topping of a few berries you will still stay on the wagon, but feel like you haven’t had to give up dessert completely.

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Keto Cheesecake Cupcakes

Low carb, great taste and easy to make. This is a dessert you'll love

Servings 10 cupcakes

Ingredients

Cheesecake mix

  • 2 packages cream cheese softened
  • 1/2 C sweetner (or equivalent)
  • 1/4 C sour cream
  • 1 tbsp lime or lemon juice
  • 1 tsp vanilla

Crust mix

  • 2/3 cup almond flour
  • 1/3 cup coconut
  • 1 tsp cinnamon
  • 2 tbsp butter melted

Instructions

Crust mix and setup

  1. Preheat oven to 350

    Line 10 cupcake tin with silicone cupcake liners. You can use paper if that's what you've got, but I've fallen in love with my silicone liners

    Mix all the crust ingredients together in a bowl. Distribute evenly amongst the 10 cupcakes.

    Using a juice glass or other small flat bottomed item, press the crust mix into the bottom of each cupcake.

Cheesecake mix

  1. Put all ingredients for the mix into a blender.

    Starting out low, mix everything until is is smooth.

    Distribute the mixture amongst the 10 cupcakes on top of the crust mix

    Bake for 20-25 minutes at 350.

    Let cool completely

Easy Low Carb Egg Nog

OK, let’s start with the disclaimers. This is not that great fluffy egg nog that everyone waxes rhapsodic about, waiting the whole year for a little pinky raised mini cup of ecstasy. This is not alcoholic. This is not aged. This is nothing more than a quick, inexpensive and delicious replacement for the stuff you get in the jugs at the food mart at some exorbitant price at the holidays.

I like egg nog. I’m on a low carb diet. And this stuff is good. And easy. And low carb. So there.

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Low Carb Egg Nog

Ingredients

  • 5 Cups milk can be cow, almond or soy
  • 1 Cup cream
  • 1/2 Cup sugar equivalent
  • 8 eggs
  • 1/4 tsp nutmeg optional
  • 1/4 tsp cinnamon optional
  • 1/2 tsp guar gum optional

Instructions

  1. Put all ingredients in a blender. Blend until combined. I try not to get too much air into it, but that's up to you.

  2. For sous vide: Put into quart canning jars...it should take two, but if you frothed it up real good, you might have a bit more.  Put on screw tops and put in sous vide bath for 1 hour at 155.

  3. For stove top: Put in large saucepan and over medium heat and stirring, bring it to approx 165 degrees. Kill the heat. You don't want to boil this or it gets really eggy...not terrible, but

  4. Cool in the refrigerator and then serve.

Recipe Notes

You can add alcohol to this (dark rum, whiskey, bourbon) if you wish.  It's traditional.  I drink it without.

The spices are optional and they do kind of muddy up the liquid, but taste good. An alternative is to leave them out of the mix, but then sprinkle on the surface of your cupful.

Your choice of milk is up to you. They all taste good, but different from each other. Almond and soy milk will have fewer carbs. I like the taste of cow milk. I make and drink them all.