Low Carb Cheesecake Muffins
Cheesecake muffins are the perfect little bites for your next party. Now you can even bake them without any sugar or flour and they still taste fantastic.
Category: Cake
Source: www.einfachbacken.de
Equipment
| Muffin tray |
Ingredients
| For the base: | |
|---|---|
| Butter | |
| Ground almonds | |
| Xylit | |
| For the filling: | |
| Quark (0% fat) | |
| Cream cheese | |
| Lemon juice | |
| Xylit | |
| Butter | |
| Eggs | |
| Protein powder | |
| Vanilla extract | |
| Blueberries | |
Instructions
Preheat the oven to 170°C (fan oven: 150°C). For the base, melt the butter in a saucepan, add the xylitol and almonds and mix briefly. Line or grease the troughs of a muffin tray with muffin cups (the silicone mould does not need to be greased). Divide the almond mixture between the cups and press down lightly with a teaspoon. Pre-bake the muffin base in the preheated oven for approx. 10 minutes.
Meanwhile, for the filling, mix together low-fat quark cream cheese lemon juice xylitol butter eggs egg white powder and vanilla extract. Divide the blueberries between the pre-baked bases. Save some for serving. Now spread the quark mixture on top. Turn the oven down to 150°C (fan oven: 130°C). Bake the muffins in the preheated oven for about 35 minutes. Allow to cool completely, then carefully remove from the tin and serve with more blueberries.
Nutrition
| Serving size: | 296.5 |
| Energy: | 772.0 |
| Ratio: | 2.6 |
| Carbohydrate: | 20.3 |
| Fat: | 53.1 |
| Protein: | 32.9 |
| Saturated fat: | 19.5 |
| Sodium: | 152.5 |
| Sugar: | 10.6 |