/ #keto #ketogenic 

How to Make Keto Friendly Cheesecake Cupcakes

These cupcakes are how I survive this ketogenic diet. They are so easy to make. I kind of just made up the ingredients and every time I make it I may add a bit more of something or a bit less of something. These cupcakes have very little carbs, lots of fat, and are soooooo yummy!!!

Ingredients:

24 oz Philadelphia Cream Cheese

12 cup Truvia

12 cup sugar free vanilla Starbucks syrup

2 Tbsp heavy sour cream

4 eggs

Step 1:

Make sure your cream cheese is room temperature. I always forget to leave my cream cheese out beforehand, so I just microwave it until it’s slightly warm. If you do this make sure you don’t accidentally melt it.

The cream cheese I buy from Costco comes in a 48 oz bucket. I dump half the cream cheese in a big mixing bowl. You don’t have to be too exact with the ounces.

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Step 2:

Mix with blender until it’s smooth and looks like this

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Step 3:

Add half a cup of Truvia (or your desired sugar free sweetner)

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Step 4:

Add half a cup of Starbucks sugar free vanilla syrup. I purchase the syrups from their website. If you go into a Starbucks and buy it they won’t give you a pump, but if you order it from their website then it comes with a free pump:

http://store.starbucks.com/starbucks-sugar-free-vanilla-syrup-011048543.html?navid=search&start=1

I am obsessed and live for these sugar free syrups. I have them in my morning tea and hubby has them in his coffee every day. It’s like having our own Starbucks at home

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Step 5:

Add 2 Tbsp of heavy sour cream

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Step 6:

Blend together with mixer until smooth. During this step I always taste the batter to see if it’s sweet enough for me. Better to taste it before you add the eggs.

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Step 7: Add 4 eggs. I always crack the eggs into a small bowl so that if a piece of shell drops I can easily fish it out, then I’ll dump it into the mixture. Mix until smooth.

eggs

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Step 8:

Add cupcake liners into your cupcake pans and pour in mixture. You will have enough batter for more than 24 cupcakes, or enough for 12 cupcakes and a medium size baking pan.

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Step 9:

Put in oven at 350 degrees for about half an hour or until a toothpick comes out clean from the center.

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Step 10:

Set out to cool for an hour and then refrigerate for three hours or until chilled. It will probably sink in the middle, and I haven’t found a fix for this. It still tastes really good though.

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Before I eat it, I may sprinke some cinnamon on it, or put a dollop of heavy whip cream on top. Then I devour it.

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About: Leila Rahmanian and Salar Rahmanian

Leila Rahmanian is married to Salar Rahmanian. They live in the San Francisco Bay Area and have three wonderful kids, two boys named Valentino Rahmanian and Caspian Rahmanian and a beautiful daughter named Persephone Rahmanian.