Quicker Low Carb Cheesecake

(Doug White) #1

I really wanted to make the Low Carb Cheesecake recipe that Carl shared in episode 29, but I was unwilling to invest the 2-3 hours that it looked like it would take. http://2ketodudes.com/show.aspx?episode=29

So last night I decided to see if I could skip the water bath & extended cooling & make the recipe in cup cake papers instead for a much quicker process.

I cut the original recipe’s ingredients in half (I was experimenting, no sense wasting too much) & spooned the crust mixture into cupcake papers, then I baked them in a convection oven at 325 F for 7 minutes & pulled the tin out to cool while I made the filling.

I spooned the filling into the cupcake papers & baked at 325 F for 25 minutes & then just shut off the oven & let the cheesecake cupcakes cool down on their own.

I sprinkled some lemon peel on them, a little extra Truvia on top & put them in the refrigerator & let it cool. In no time I had (12) Low Carb Cheesecake Cupcake snacks. Much easier to throw in a container & bring to work as well.

LowCarbCheesecakeCupcakes.jpg1024×576 175 KB

(Guardian of the bacon) #2

But how did they taste?

(Doug White) #3

I like them! I think I’d skip the lemon peel that I sprinkled on them next time though, they added some bitterness to them that I at first attributed to an after-taste of the artificial sweeteners, but then realized it was the dried lemon peel that I put on top.