Preparation Time: 10 minutes | Cooking Time: 30 minutes |
Servings: 12
Ingredients for the Crust:
3 tbsp. melted butter
¾ cup almond flour
Ingredients for the Filling:
12 oz. room temperature cream cheese
1 egg
¼ cup Erythritol
1 tbsp. fresh lemon juice
1 tsp. vanilla extract
¼ tsp. salt
Ingredients for the Toppings:
¼ cup sugar-free strawberry jam
¼ cup strawberries
1. Preheat oven to 350°F.
2. Cover a cupcake tin with paper or silicone cupcake liners.
3. Melt the butter and mix with almond flour. Stir well until it
becomes crumbly.
4. Press the crust mixture into each liner. Bake until they are
golden brown (5 to 8 minutes).
5. Next, to prepare the filling, combine the cream cheese with a
hand mixer until softened. Whisk the egg and add to the
mixture with ¼ cup of Erythritol sweetener. Then add 1
teaspoon of vanilla extract, 1 tablespoon of fresh lemon juice,
and ¼ teaspoon of salt; mix one last time.
6. Scoop out the filling into the baked crusts, and bake for about
20 minutes.
7. Let them cool on the counter for about ten minutes. Garnish
each one with a teaspoon of the jam and three to four berries.
Net Carbs 9.6g, Calories 168, Total Fat 14g, Saturated Fat 8.2g,
Cholesterol 52mg, Sodium 161mg, Total Carbohydrate 9.9g,
Dietary Fiber 0.3g, Total Sugars 0.5g, Protein 3g, Calcium 29mg,
Iron 1mg, Potassium 44mg

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