Chocolate Cheesecake Cupcakes

Name: Chocolate Cheesecake Cupcakes
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 12 servings
Ingredients: ⅔ cup almond flour; ⅓ cup pecans; ¼ cup Sweet Bean Granulated Sweetener; 4 Tbs butter melted; 2 8 oz packages cream cheese room temperature; ¾ cup Sweet Bean Granulated Sweetener; 3 eggs; 1 tsp vanilla; 2 Tbs flour; 6–8 oz sugar-free chocolate chips; 2 Tbs whipping cream

Individual chocolate cheesecakes on a nutty pecan crust — rich, fudgy, and completely sugar-free.

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20 min

Prep

26 min

Cook

46 min

Total

Servings

Servings:

Ingredients

Pecan Nut Flour Crust

⅔cupalmond flour
⅓cuppecans
¼cupSweet Bean Granulated Sweetener
¼cupbutter (melted)

Filling

28 oz pkgcream cheese (room temperature)
¾cupSweet Bean Granulated Sweetener
3eggs
1tspvanilla
2Tbsflour
6–8ozsugar-free chocolate chips
2Tbswhipping cream

Instructions

Preheat oven to 325°F.

Crust: Mix almond flour, pecans, and sweetener. Add melted butter and mix until consistent. Press a spoonful into the bottom of each cupcake liner. Bake 7 minutes.

Melt chocolate chips and whipping cream together in a microwave-safe bowl, 45 seconds then 15-second intervals, stirring between each until smooth. Do not overheat. Set aside.

Beat cream cheese and sweetener until smooth. Mix in vanilla and flour. Add eggs one at a time. Mix in melted chocolate one spoonful at a time until color is uniform.

Fill each cupcake liner to the top. Bake 19 minutes. Cool on the counter, then refrigerate 2–3 hours to set.

Top with raspberries or strawberries, or enjoy plain.

Sugar-FreeLow-CarbKid-Friendly