Very yummy low-carb cream cheese muffins / cheesecake which are proving to be quite popular with our members. Just over 2 carbs and under 200 cals each, enjoy!
I found an old low carb cream cheese muffin recipe on LCF and made up a batch. I usually hate baked cheesecakes but these were yummy!
I had some problems but I did add some cream so that may have been why, next time I won't. Our philly blocks are a little bigger then theirs but I just used two of our blocks anyway or buy 2 x 250g tubs of home brand cream cheese, which is cheaper.
The problem I had, was the tops cracked before they were finished cooking, so I turned my oven off a couple of minutes early - which is what others had been recommending but only to find later the bottoms were still a bit moist. These also sunk afterwards, despite cooling them slowly. Next time, I will cook longer at a lower heat and I will make a biscuit base. 350 is about 180 celcius, see here: measurements and conversions. Their cup size is a touch smaller then ours by about 15ml but I figure that wont matter much!
I should mention everyone recommends waiting until the next day before eating them because they're even better straight out of the fridge, just verified that it is true!!!
Cream Cheese Muffins
500g/2 x 8oz. packets Philadelphia cream cheese
1/2 cup sweetener
1/2 teaspoon vanilla
sprinkle of cinnamon
Preheat oven at 180c or 350 F
Soften cream cheese, add remaining ingredients and beat until smooth
Pour into 12 lined muffin pans and sprinkle cinnamon over the top.
Bake for 20 min.
500g cream cheese
2 large eggs
cream (maybe 100ml)
1/4 cup splenda
I cook them in a 150-160C oven for 20 mins and leave them to cool in there, no cracks or sinking.
Nutritional info for original:
old recipe can be found here