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Low-Carb Mini Key Lime Cheesecakes

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Crust
1 cup Fiber One cereal
3 tbsp butter, melted
1/4 tsp cinnamon
4 tbsp erithrytol


Filling
8oz 1/3-less-fat cream cheese, softened
1/2 cup erithrytol
1/4 tsp stevia (powdered pure stevia extract)
1/4 cup + 2 tbsp (3 fluid oz) fresh lime juice (usually available with the cocktail mixers in the grocery store)
)
1/4 tsp vanilla
1/4 cup light sour cream
1/4 cup + 2 tbsp (3 fluid oz) Eggbeaters
 
Preheat oven to 425F. Spray a 12-cake mini cheesecake pan with removable bottoms with nonstick cooking spray. In a food processor, crush the cereal with the cinnamon and erithrytol. Add the melted butter and pulse to combine. Spoon about 2-3 tsp of crust into each mini cheesecake well and press down with a tart shaper or spoon. Bake for about 10 minutes. Remove from oven and let cool. Reduce oven temperature to 400F and place a baking dish with a couple inches of water on the bottom rack.
 
Blend the cream cheese with an electric mixture until fluffy. Add the erithrytol and stevia extract and blend well. Mix in the lime juice, vanilla, and sour cream, then stir in the eggs on low speed.
 
Spray the walls of the mini cheesecake pan with nonstick cooking spray. Divide the filling among the wells. Bake at 400F for 5 minutes, then reduce temperature to 325F and bake for about 15 minutes more, or until centers are just set. Remove the pan from the oven and let cool on the stovetop (where it will still be slightly warm, and the cakes will not cool too quickly). After completely cooled,  chill for several hours before carefully unmolding the cheesecakes.
 
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.4
  • Total Fat: 7.5 g
  • Cholesterol: 22.8 mg
  • Sodium: 102.4 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.9 g
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