Decadent Low Carb Cheesecake Cupcakes with Blackberry Delight
Indulge in these delightful Decadent Low Carb Cheesecake Cupcakes, a perfect treat for those who are looking to satisfy their sweet tooth without compromising on their low-carb lifestyle. Each mini cheesecake is dense, creamy, and infused with a hint of vanilla, then crowned with a luscious layer of sour cream. The finishing touch is a spoonful of Smucker's seedless sugar-free blackberry jam, adding a burst of fruity flavor that pairs exquisitely with the rich cheesecake. Ideal for gatherings or as a personal indulgence, these cupcakes are sure to impress both low-carb enthusiasts and cheesecake lovers alike.
12
Servings
200
Calories
9
Ingredients
Ingredients
Cream cheese
3 (8 ounce) packages (Softened)
Splenda sugar substitute
1 cup (For the cheesecake mixture)
Vanilla extract
1 1/2 teaspoons (For the cheesecake mixture)
Eggs
5 (Beaten)
Sour cream
1 cup (For topping)
Splenda sugar substitute
1/4 cup (For sour cream topping)
Vanilla extract
1 teaspoon (For sour cream topping)
Smucker's seedless sugar-free blackberry jam
To taste (For topping)
Reynolds foil liners
12 (Extra large)
Instructions
1
Preheat the oven to 300°F (150°C) and line a cupcake tray with extra-large Reynolds foil liners.
2
In a large mixing bowl, combine the softened cream cheese, 1 cup of Splenda, 1 1/2 teaspoons of vanilla extract, and beaten eggs. Beat with an electric mixer until the mixture is smooth and creamy.
3
Pour the cheesecake mixture into the prepared foil liners, filling them about 2/3 full.
4
Bake in the preheated oven for 35 minutes, or until the centers are set and the edges are lightly golden.
5
Once baked, remove from the oven and allow the cupcakes to stand for 5 minutes to cool slightly.
6
In another bowl, mix together the sour cream, 1/4 cup of Splenda, and 1 teaspoon of vanilla extract until well combined.
7
After the standing time, spoon 1 tablespoon of the sour cream mixture on top of each cheesecake cupcake.
8
Return the cupcakes to the oven and bake for an additional 5 minutes to set the sour cream topping.
9
Remove from the oven and let cool completely at room temperature.
10
Once cooled, top each cheesecake cupcake with a teaspoon of Smucker's seedless sugar-free blackberry jam.
11
Chill in the refrigerator for at least an hour before serving. Enjoy your delicious low carb cheesecake cupcakes!
Nutrition Information
15g
Fat
2.5g
Carbs
7.5g
Protein
0.25g
Fiber
0.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Low Carb Cheesecake Cupcakes with Blackberry Delight.
Is this recipe suitable for a low-carb diet?
Yes, these cheesecake cupcakes are designed specifically for a low-carb lifestyle with only 2.5g of carbohydrates per serving.
How many calories are in one cheesecake cupcake?
Each serving contains 200 calories.
What sweetener is used in this recipe?
Splenda sugar substitute is used as the sweetener for both the cheesecake base and the sour cream topping.
How much cream cheese is required?
You will need three 8-ounce packages of softened cream cheese.
What temperature should the oven be preheated to?
The oven should be preheated to 300°F (150°C).
How long should the cupcakes bake initially?
The cupcakes should bake for 35 minutes or until the centers are set and the edges are lightly golden.
What type of cupcake liners are recommended?
The recipe recommends using 12 extra-large Reynolds foil liners.
How many eggs are needed for the cheesecake mixture?
The recipe requires 5 beaten eggs.
What are the ingredients for the sour cream topping?
The topping consists of 1 cup of sour cream, 1/4 cup of Splenda, and 1 teaspoon of vanilla extract.
What kind of jam is used as the final topping?
Smucker's seedless sugar-free blackberry jam is used to top the cupcakes.
What is the carbohydrate count per serving?
Each cupcake has 2.5g of carbohydrates.
Is this recipe keto-friendly?
Yes, based on the low carb and sugar-free ingredients, this recipe is keto-friendly.
How many servings does this recipe yield?
This recipe makes 12 individual cheesecake cupcakes.
Do I need an electric mixer for this recipe?
Yes, an electric mixer is used to beat the cream cheese, Splenda, vanilla, and eggs until smooth.
How long should the cupcakes cool before adding the sour cream mixture?
Allow the cupcakes to stand for 5 minutes after the initial baking before adding the topping.
How long is the second baking period after adding the topping?
The cupcakes are returned to the oven for an additional 5 minutes to set the sour cream topping.
What is the fat content per serving?
There are 15 grams of fat in each cupcake.
Does this recipe contain fiber?
Yes, each serving contains 0.25 grams of fiber.
Which brand of jam is specifically mentioned?
Smucker's brand is specified for the seedless sugar-free blackberry jam.
How long should the cupcakes be chilled before serving?
The cupcakes should be chilled in the refrigerator for at least one hour before they are served.
Should the cream cheese be cold or softened?
The cream cheese should be softened for easier mixing.
How much should I fill the cupcake liners?
Fill the foil liners about 2/3 full with the cheesecake mixture.
What is the protein content per serving?
Each cheesecake cupcake provides 7.5 grams of protein.
How much sugar is in one cupcake?
Each cupcake contains only 0.5 grams of sugar.
What size of Reynolds foil liners should be used?
The recipe calls for extra-large liners.
How much vanilla extract is used in the main cheesecake mixture?
The main mixture uses 1 1/2 teaspoons of vanilla extract.
What flavor is the fruit topping?
The fruit topping is blackberry flavor.
What is the culinary category for this recipe?
The category for this recipe is Cheesecake.
Is vanilla included in the sour cream topping?
Yes, 1 teaspoon of vanilla extract is mixed into the sour cream layer.