JEN'S KETO CHEESECAKE CUPCAKES

Jen's Keto Cheesecake Cupcakes image

Keto cheesecake cupcakes.

Provided by Jen Steinbrueck

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
1 cup ricotta cheese
¼ cup low-calorie natural sweetener (such as Swerve®)
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Store cooled cupcakes in the refrigerator.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 6.2 g, Cholesterol 112.1 mg, Fat 16.1 g, Protein 6.5 g, SaturatedFat 9.7 g, Sodium 147.3 mg, Sugar 0.3 g