Recently, my son was at zoo camp for a week, and I had the little kids home with me. My five year old daughter was not thrilled with this setup since she wanted to be at camp, but was too young. The only way to make it up to her was to have an activity each day that was a little out of our norm. One day we were deciding between making muffins or cheesecake. Well, why not both?
This recipe works for me since it can also fit into the macros for a ketogenic diet, which I am giving a try, again.
Very Cherry Cheesecake Cups – Low Carb – Gluten Free – No Added Sugar
- 24 oz (3 bricks) cream cheese -softened
- 3 whole eggs
- 4 tablespoons coconut flour
- 3 cups fresh pitted cherries
Before you do anything, remove the pits from your fresh cherries. I used a small knife and it was a bit time consuming, but also kind of relaxing. I also looked like I murdered someone from the looks of the stains on my hands, so you might want to wear gloves.
Preheat over to 325°F.
Place cupcakes liners in muffin tin with standard sized cups.
Using a hand mixer, beat together cream cheese and eggs until it starts getting fluffy.
Place pitted cherries in blender and puree. Leave it a little chunky.
Fold cherries into cream cheese fluff. Sprinkle coconut flour over the top and fold it in quickly.
Quickly Scoop mixture into muffin cups before the coconut flour makes the batter too tough.
Disperse it evenly over 12-18 or so cups.
Bake for about 25 minutes.
Depending on the exact brands of ingredients you use, each cheesecake muffin should be about 190 calories with 8g carbs (6g net) IF YOU MADE 12 MUFFINS. Obviously, it is less if you ended up with 18 muffins. While these might not fit everyone’s ketogenic diet, they can fit into most low carb regimens.
Plus they are pinkish without food coloring!
