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


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.


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