- 2.2KShares
(**As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.)
See The Recipe- (warning, jumping to recipe can result in missing important information including alternative ingredients and tips.)These Sugar Free Low Carb Cheesecake Muffins are really tasty to eat.
I like that each one is like eating your own little cheesecake.
Sugar Free Low Carb Cheesecake Muffins
This is the perfect recipe to make when you want to prepare individual servings of cheesecake.
You can easily prepare these in advance and then take them with your to share with your friends.
To be honest, I was not really sure of what to actually call these.
While they can easily be called muffins, you could easily just call them cupcakes as well.
What I do know is that these can be made low carb and sugar free.
Cheesecake recipes are pretty popular around here.
A while back I posted a lemon cheesecake recipe. Like this recipe, that recipe was for a baked cheesecake rather than a frozen one.
If you are looking to add a crust to the bottom of these muffins, you could make a graham cracker crust.
I have a recipe for a Sugar Free Graham Cracker Crust here. There is also a recipe for sugar free graham crackers here.
Here are some helpful items that you may like to try with this recipe for Sugar Free Low Carb Cheesecake Muffins
First off, check out these colorful cups.
These are Paper Grease Proof Cupcake Liners making them easy to use.
300-Pack Party Rainbow Paper Baking Cups .
These come in regular size and mini.
With these greaseproof baking cups, you can bake 300 cupcakes/muffins in one batch and freeze for later. Use this bulk pack of muffin cups for parties, catering, or marathon baking sessions at home.
NO SMELLS, NO POISON, NO LEAKING DYES – These muffin papers materials are all made of the best and safest material . The ink is water based not oil based. This will ensure NO SMELLS, NO POISON, NO LEAKING DYES. Use these baking cups worry free. Our baking cups have passed all tests for food safety including BRC, FSC, SEDEX.
GORGEOUS RAINBOW COLORS – Dress up those little cupcakes with an array of brightly colored cupcake liners. The fluted greaseproof paper comes in 7 colors, white, hot pink, bright orange, sunshine yellow, gorgeous green, vivid blue, and deep purple paper cups. Nonstick cupcake holders means NO greasing beforehand.
Also popular are silicon cups that are reusable.
Silicone Cupcake Liners Reusable Baking Cups that are also Nonstick .
Reusable Baking Cups .
These QUALITY: Baking Cups are made of 100% Food-grade silicone, FDA approved,BPA free. Eco-friendly, non-toxic, flexible, reusable and durable. No chemical coatings, no fillers..
Silicone Baking Molds are naturally non stick to make popping out perfectly shaped baked treats a breeze. Our cupcake liners are designed to withstand thousands time’ usage, totally a money saver
EASY TO CLEAN: Non-stick, spotless and odor resistant feature ensures the silicone cupcake liners are very easy to clean. Microwave, Oven, Refrigerator, Freezer and Dishwasher safe. Temperature safe from -40°F to +450°F(-40℃ to +230℃).
Here are some similar recipes that you may also like.
- Low Carb and Sugar Free Monkey Bread.
- Sugar Free Red Velvet Cupcake Recipe.
- Also, Sugar Free Chocolate Cheesecake.
Keep up to date with my recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
Sugar Free Low Cab Cheesecake Muffins
The recipe for Sugar Free Low Carb Cheesecake Muffins
Be sure to check out my lemon cheesecake recipe. Like this recipe, that recipe was for a baked cheesecake rather than a frozen one.
What you will need to make this Sugar Free Low Carb Cheesecake Muffins
This recipe takes only four ingredients!
- Cream Cheese– 2 eight ounce packages, room temperature.
- Sugar Alternative- 1/2 cup equivalent to sugar. I prefer granular in this recipe.
- Vanilla Extract– 1 teaspoon.
- Eggs- 2.
How to make Sugar Free Low Carb Cheesecake Muffins
- Preheat your oven to 300 and prep your muffin pan for nonstick. Muffin cups are a popular way to prepare your muffin cups for nonstick. If you are adding a graham cracker crust, simply crush the crackers and press a teaspoon to tablespoon of crumbs (depending on the size of your muffin cups) into each cup. Please note, that the graham cracker crust may add carbs to this recipe.
- In a mixing bowl, blend together your cream cheese, sugar alternative, and vanilla. Then beat in the eggs carefully to not over-mix the batter. You can gently stir in the eggs one at a time.
- Bake the muffins for 26-28 minutes or until the appear to be set.
- Allow these to cool before adding any frosting to them.
Are you looking to frost these muffins?
I must admit that you may need to call these Sugar Free Low Carb Cheesecake Cupcakes rather than Sugar Free Low Carb Cheesecake Muffins. But really who cares when they are so tasty- right?
Here are some of my favorite Sugar Free low carb frosting recipes that may work with this Sugar Free Low Carb Cheesecake Muffins recipe.
- Also, Sugar Free Chocolate Cream Cheese Frosting
- Sugar Free Buttercream Frosting
- Lastly, Sugar Free Strawberry Buttercream Frosting
- Stevia Cream Cheese Frosting
Stevia Cream Cheese Frosting
The Recipe Card for Sugar Free Low Carb Cheesecake Muffins
Sugar Free Low Carb Cheesecake Muffins
Ingredients
- 16 ounces Cream Cheese
- 1/2 cup Splenda
- 1 tsp Vanilla Extract
- 2 Eggs
Instructions
- Preheat your oven to 300 and prep your muffin pan for nonstick.
- In a mixing bowl, blend together your cream cheese, sugar alternative, and vanilla. Then beat in the eggs carefully to not over-mix the batter. You can gently stir in the eggs one at a time.
- Bake the muffins for 26-28 minutes or until the appear to be set. Allow these to cool before adding any frosting to them.
Recipe Notes
- Also, Sugar Free Chocolate Cream Cheese Frosting
- Sugar Free Buttercream Frosting
- Lastly, Sugar Free Strawberry Buttercream Frosting
- Stevia Cream Cheese Frosting
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
Looking for a recipe that is not on my site?
Please let me know and I will will on getting that recipe for you.
Happy baking, eating, and enjoying life!
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
- 2.2KShares
Misty
I am questioning the carbohydrate count. It says 1 gram per serving, but 1 oz of cream cheese is 2 g’s of carbs, each egg is .8 g’s of carbs and the sweetener is 2 g’s of carbs per teaspoon and it only makes 12 muffins! That’s over 4 grams of carbs. Which is fine. But when you sell it as 1 gram of carbs you make people think they can eat more muffins. If they eat 4 they think it’s only 4 carbs- when actually they are eating 16 carbs. What alot people limit their selves to a day.
SFD
Hi. The nutritional data comes from a database and is not something that I have determined. As a carb counter myself, I can relate to modifying a recipe or swapping ingredients to meet my carb needs. Thanks!