Ingredients
For the filling:
8 oz. cream cheese softened
1 whole egg plus 1 egg yolk
1 C. Sour Cream
Juice and zest of 1 lemon
1 tsp. Vanilla
1/2 C. Sugarfree Sweetener, I use @lakantosweetener powdered
For the crust:
1 C Almond Flour
1/4 C Walnuts
3 Tbsp. Melted Butter
1/2 tsp. Cinnamon
1/4 C Brown Sugar Substitute,
1/4 tsp. Salt
Instructions
Pulse all crust ingredients in a food processor until you have a moist, crumbly mixture. Spoon the
crust mixture into a lined cupcake tin (makes 12). With the back of a spoon press the mixture down
to form into the bottom of your liners. Bake the crusts at 325 for 5-6 minutes. Then spoon equal
parts of the filling mixture into your 12 cupcakes and bake at 325 for 20 minutes. That’s it! They’re
so simple, and tasty. 15 calories, 20 g fat, and 3 Net Carbs each.
