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Old 08-22-2012, 03:11 PM   #1051
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Thank you to whoever consolidated all the variations. I had the original printed, then kept adding on and now it is a mess. This is great. Have yet to try them only because other things keep popping up and forget about them. Will have to try them soon, as they look good enough to share with HC eating friends!
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Old 09-07-2012, 02:33 PM   #1052
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Forgot the eggs!

I forgot to add the eggs to the cream cheese mixture somehow, but these were super tasty even without the egg. A little more crumbly and more like cream cheese cookies, but still very delish!
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Old 09-11-2012, 03:20 PM   #1053
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these are my low carb stable! I eat 1 or 2 everymorning very filling. I make vanilla ones with a sprinkle of sugar free choc chips on top, or I make them with 1/3 can of pumpkin and some pp spice or cinnamon. Love them!
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Old 09-15-2012, 09:15 AM   #1054
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cream cheese muffins

I didn't have vanilla so I substituted, Davinci raspberry sugar free syrup mmmmm
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Old 09-16-2012, 01:02 PM   #1055
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Spray the cups!

What a simple idea that I never thought about! SPRAY THE CUPS! They slide right out!

I made a batch this morning...havn't made in a long time, but since this thread keeps floating to the top of the bulletin board, and I keep seeing it...I thought "what the heck...used to love em'".

Put a frozen dark cherry in the center of each. Read a post that it kept them a little more moist - SURE DOES!

Trying to be a bit more "on program" and these will help SIGNIFICANTLY!!!

Thanks to the BRILLIANT MIND that thought of these little gems!

Last edited by MiRedkitty; 09-16-2012 at 01:03 PM..
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Old 09-16-2012, 01:10 PM   #1056
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I am having trouble figuring the nutrional info on the ones I made. Could someone please help.

16 oz philly cream cheese
2 large eggs
1/4 cup splenda granulated
1/4 cup erythritol
1 t vanilla flavoring

Made 24 muffins. The are delish but having trouble entering them into my daily log b/c I can't figure out the nutritional data on the sweetners. TIA
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Old 09-16-2012, 01:22 PM   #1057
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Quote:
Originally Posted by Buffy45 View Post
I am having trouble figuring the nutrional info on the ones I made. Could someone please help.

16 oz philly cream cheese
2 large eggs
1/4 cup splenda granulated
1/4 cup erythritol
1 t vanilla flavoring

Made 24 muffins. The are delish but having trouble entering them into my daily log b/c I can't figure out the nutritional data on the sweetners. TIA
Calories for the whole batch of muffins (using liquid Stevia, not granulated Splenda):
3,522
Total Fat
309.2g
Sat. Fat
198.5g
Cholest.
1,968mg
Sodium
3,608.4mg
Carb.
34.8g
Fiber
0g
Sugars
2.8g
Protein
89.2g

And for just one:

Calories
147
Total Fat
12.9g
Sat. Fat
8.3g
Cholest.
82mg
Sodium
150.4mg
Carb.
1.4g
Fiber
0g
Sugars
0.1g
Protein
3.7g

I use liquid stevia to sweeten. But if you use splenda, you'd add about 24 carbs and 80 calories for the whole batch of muffins. Add about 1 carb and 3 calories for individual muffins. Hope that helps!
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Old 09-16-2012, 01:28 PM   #1058
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Quote:
Originally Posted by theLossgirl View Post
Calories for the whole batch of muffins (using liquid Stevia, not granulated Splenda):
3,522
Total Fat
309.2g
Sat. Fat
198.5g
Cholest.
1,968mg
Sodium
3,608.4mg
Carb.
34.8g
Fiber
0g
Sugars
2.8g
Protein
89.2g

And for just one:

Calories
147
Total Fat
12.9g
Sat. Fat
8.3g
Cholest.
82mg
Sodium
150.4mg
Carb.
1.4g
Fiber
0g
Sugars
0.1g
Protein
3.7g

I use liquid stevia to sweeten. But if you use splenda, you'd add about 24 carbs and 80 calories for the whole batch of muffins. Add about 1 carb and 3 calories for individual muffins. Hope that helps!
Thank you sooo much! Believe I will try it next time with the liquid stevia.
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Old 09-16-2012, 02:03 PM   #1059
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Quote:
Originally Posted by MiRedkitty View Post
What a simple idea that I never thought about! SPRAY THE CUPS! They slide right out!

I made a batch this morning...havn't made in a long time, but since this thread keeps floating to the top of the bulletin board, and I keep seeing it...I thought "what the heck...used to love em'".

Put a frozen dark cherry in the center of each. Read a post that it kept them a little more moist - SURE DOES!

Trying to be a bit more "on program" and these will help SIGNIFICANTLY!!!

Thanks to the BRILLIANT MIND that thought of these little gems!


I made these last week so my DD could have them for breakfast. She is type 1 diabetic and we are trying to keep her blood sugar in line. Having these for breakfast along with chicken salad has kept her blood sugar stable all day long. I make hers with sugar free chocolate chips and I make the other half batch plain so my son can enjoy as well. If my DH has them he puts sugar free orange marmalade or sugar free strawberry jam on them. I topped mine with chocolate almond butter. These are so awesome Have to make up another batch for this coming week.

I love the "brilliant mind" comment because I love these things. Such a simple recipe and such an awesome result!!
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Last edited by dawnyama; 09-16-2012 at 02:05 PM..
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Old 09-16-2012, 07:25 PM   #1060
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Spray the Cups is Brilliant Advice. Mine NEVER slid right out. I had to fight them! haha!
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Old 09-18-2012, 07:08 AM   #1061
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I'm sure this has been posted on this thread, but for those who don't want to read through all the pages, TRY THIS.
16 oz cream cheese
2 eggs
Liquid splenda to taste (maybe 6 drops or so)
About 1/4 c pumpkin
Pumpkin Pie Spices

Bake as normal, for a smidge longer than usual (I put a pot of water on the bottom rack, this makes them super creamy for me)

These are DIVINE. I had them last night (well chilled) and made some whipped cream with a dash of cinnamon on top. I thought I had died and gone to Pumpkin Heaven. Must try!
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Old 10-29-2012, 08:55 PM   #1062
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Quote:
Originally Posted by batannah View Post
Hey all... I had to disengage lurk mode in order to share the savory attempt I made with these CC muffins. I am not a sweet cheesecake eater so I found the original recipe to be just alright. I looked at the original recipe as a vessel for my culinary desires. I made Jalapeno popper cheesecake!!!!

adapted from original recipe

8oz cream cheese
1 large egg
1/2 tsp granulated garlic
1/2 tsp smoked paprika
1/4 cup finely crumbled bacon
1/4 cup shredded pepper jack cheese
3 fresh jalapenos finely diced

whip softened CC, add in egg and seasonings and beat until well combined. stir in remaining ingredients. Spoon into 6 well sprayed muffin cups and cook in 350 degree oven for 18-20 minutes.

I allowed them to cool to room temp before I tried them, and OMG. I can't make these anymore too much temptation to demolish whole batch.

Thanks to originator of the recipe.
Just found this! Very excited to make these tomorrow. A great change from the norm. I'm sure I'll be eating a couple for breakfast.
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Old 10-30-2012, 04:18 AM   #1063
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I have several packs of jello pudding and jello in my cabinet, has anyone tried adding that to the mix??
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Old 11-01-2012, 04:14 PM   #1064
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just found this thread and will be stocking up on cream cheese tomorrow lol. Cheesecake is my all time favorite dessert and it's what I get every year for my b-day instead of a real cake. The thought of being able to eat something along those lines and have it be lc is making me soooo excited right now
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Old 11-01-2012, 07:02 PM   #1065
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Just posted a few days ago: http://www.lowcarbfriends.com/bbs/lo...l#post16052736

And do a search on Low Carb Friends in this section, Recipe Help & Suggestions, on cheesecake. You will be overwhelmed and your socks will be knocked off!!!!!!!!!!!!!!

With and without various crusts, flavorings, chocolate, pumpkin, toppings, caramel, oh my the combinations are endless here and too good for me to make very often.
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Old 11-02-2012, 05:53 AM   #1066
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Quote:
Originally Posted by Tilly View Post
Just posted a few days ago: http://www.lowcarbfriends.com/bbs/lo...l#post16052736

And do a search on Low Carb Friends in this section, Recipe Help & Suggestions, on cheesecake. You will be overwhelmed and your socks will be knocked off!!!!!!!!!!!!!!

With and without various crusts, flavorings, chocolate, pumpkin, toppings, caramel, oh my the combinations are endless here and too good for me to make very often.

thank you!
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Old 11-03-2012, 07:03 AM   #1067
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Tried my first batch yesterday-I just did a half batch and was out of eggs so I substituted with 1tbsp flax seed/3tbsp water. It turned out like lumpy custard lol. I have to eat it with spoon but it's really good, especially with a bit of cinnamon/splenda mix on top
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Old 12-02-2012, 04:08 PM   #1068
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Oooh so good

I am so glad I tried this recipe!

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Old 12-02-2012, 04:32 PM   #1069
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Oh wow, those look awesome! Which recipe/variation did you do, Fotogirly?
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Old 12-05-2012, 06:57 PM   #1070
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The original post on page 1.
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Old 12-06-2012, 04:15 PM   #1071
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Hey everyone! I wanted to come on and share my experiment from last night.
I am not really following induction anymore , I started at the end of sept and I'm just keeping my carbs really low but still having peanut butter.
But anyway, I like to make the cream cheese muffins to keep on hand in the frig for a snack but i've never been "crazy" about them. I usually used the lemon flavoring rather than vanilla and I liked them more that way but..... last night I thought i'd experiment and try adding natural peanut butter . O. M. G!!! these are now my go to snack when i'm feeling like i want something sweet!! They were insanely good!! I am just so excited I wanted to share with everyone else.
I added 1/2 c. of Krema natural peanut butter and still used the vanilla as well for flavor. Also rather than splenda I tried using "Ideal" in place of it.
These are the best low carb treat i've ever made!
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Old 12-07-2012, 05:24 PM   #1072
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Love these!! In the oven now. Yum!!
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Old 12-07-2012, 05:31 PM   #1073
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Quote:
Originally Posted by cheryllynn View Post
Hey everyone! I wanted to come on and share my experiment from last night.
I am not really following induction anymore , I started at the end of sept and I'm just keeping my carbs really low but still having peanut butter.
But anyway, I like to make the cream cheese muffins to keep on hand in the frig for a snack but i've never been "crazy" about them. I usually used the lemon flavoring rather than vanilla and I liked them more that way but..... last night I thought i'd experiment and try adding natural peanut butter . O. M. G!!! these are now my go to snack when i'm feeling like i want something sweet!! They were insanely good!! I am just so excited I wanted to share with everyone else.
I added 1/2 c. of Krema natural peanut butter and still used the vanilla as well for flavor. Also rather than splenda I tried using "Ideal" in place of it.
These are the best low carb twreat i've ever made!
These sound awesome!!!!!!
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Old 12-08-2012, 04:07 AM   #1074
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Re Buffy45's original question:

I am having trouble figuring the nutrional info on the ones I made. Could someone please help.

16 oz philly cream cheese
2 large eggs
1/4 cup splenda granulated
1/4 cup erythritol
1 t vanilla flavoring

Made 24 muffins. The are delish but having trouble entering them into my daily log b/c I can't figure out the nutritional data on the sweetners. TIA
----------------------


Quote:
Originally Posted by theLossgirl View Post
Calories for the whole batch of muffins (using liquid Stevia, not granulated Splenda):
3,522
Total Fat
309.2g
Sat. Fat
198.5g
Cholest.
1,968mg
Sodium
3,608.4mg
Carb.
34.8g
Fiber
0g
Sugars
2.8g
Protein
89.2g

And for just one:

Calories
147
Total Fat
12.9g
Sat. Fat
8.3g
Cholest.
82mg
Sodium
150.4mg
Carb.
1.4g
Fiber
0g
Sugars
0.1g
Protein
3.7g

I use liquid stevia to sweeten. But if you use splenda, you'd add about 24 carbs and 80 calories for the whole batch of muffins. Add about 1 carb and 3 calories for individual muffins. Hope that helps!

I believe that grunular Splenda is 24 carbs Per Cup, not for 1/4 cup. 1/4 cup would be 6 carbs (1/4 of 24).

Last edited by watcher513; 12-08-2012 at 04:10 AM..
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Old 12-08-2012, 03:59 PM   #1075
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Quote:
Originally Posted by Tilly View Post
Thank you to whoever consolidated all the variations. I had the original printed, then kept adding on and now it is a mess. This is great. Have yet to try them only because other things keep popping up and forget about them. Will have to try them soon, as they look good enough to share with HC eating friends!
Could someone please link to the consolidation of variations? 35 pages is a lot to go through!
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Old 12-09-2012, 04:05 AM   #1076
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Post 1049, probably 1 page back. There was one earlier but this is the same.
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Old 12-09-2012, 04:29 AM   #1077
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Here's what I've gathered:

Basic recipe
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I made a black-forest version
2 pkg creamcheese (16oz) room temp
2 eggs
vanilla
pkg SF cherry jello
dollop of choc davinci

bake as per directions and top with choc whip cream!

I used
1- 8oz block of cream cheese, room temp
1 egg
1/3 c. SF Davinici Blueberry syrup
1/4 t. of almond extract.

They were simply heaven.

Some more tweaks:
1) Cookie dough davinci (no splenda or vanilla), 1 Tbsp or so of cocoa powder and 1/4 cup sour cream. (I've made these before - yum! I had some SF oreos left over that I put on the bottom - mmmmmm)

2) 1/4 cup white chocolate davinci, 1/4 cup raspberry davinci, 1/4 cup sour cream (tried these w/o the sour cream - they're good!)

3) 1/2 cup english toffee torani, 2 Tbsp or so of peanut butter, 1/4 cup sour cream

Chocolate:
I also made a batch once with cookie dough davinci, splenda and dark chocolate chips (ghiradelli so they're real dark chocolate not the semi-sweet stuff). Those were good.

Lime:
I follow the original recipe and then add a couple tablespoons of fresh lime juice and lime zest then adjust the sweetener accordingly.
DH and I LOVE these.

Okay, ANOTHER "tweaked" version of this fabulous recipe
2- 8oz pkgs. Philadelphia Cream Cheese
1/4 cup Splenda
1/4 cup DaVinci SF Coconut Syrup
2 Eggs
1/2 tsp. Cocount Extract
Splenda sweetened Toasted Coconut (to sprinkle on top)

1. Soften cream cheese about 40 seconds in microwave. Blend in a mixer until lumps are gone.
2. Add Splenda, DaVinci SF Coconut Syrup, Eggs, and Cocounut Extract, beat until smooth.
3. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 minutes
4. When slightly cool, brush with additional DaVinci SF Coconut Syrup and sprinkle with Toasted Coconut.
5. Cool completely.

This is my recipe....(I only make a 1/2 recipe at a time)
1 8oz pkg of philadelphia cream cheese
1/8 c of davincis caramel syrup
1/8 c sour cream
1 egg

I make it the same way...cool in the oven, then cover & put in fridge...with this recipe there was no cracking, no indent (they did "fall" as they cooled)...I hope someone else enjoys these as much as I do!

Pumpkin Cheesecakes
2-8 oz. pkgs. of cream cheese
1 can pumpkin
1/4 c. granulated Splenda
1/4 c. Davinci praline syrup
1/4 c. sour cream
3 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix together according to original recipe on page 1 of this thread. I put about 1 teaspoon crushed pecans in the bottom of my paper muffin cups. I baked at 350 for 20 minutes and left in oven with door open until they had cooled. When I removed them from the oven and they were cooled I took them all out of the muffin papers and they came out beautifully leaving no residue behind. After refrigerating, the texture was very creamy like pumpkin pie.

This made 24 muffins and I figure approximately 2 carbs per muffin.

Pumpkin 2
16 oz cream cheese
2 eggs
Liquid splenda to taste (maybe 6 drops or so)
About 1/4 c pumpkin
Pumpkin Pie Spices

Bake as normal, for a smidge longer than usual (I put a pot of water on the bottom rack, this makes them super creamy for me)

These are DIVINE. I had them last night (well chilled) and made some whipped cream with a dash of cinnamon on top. I thought I had died and gone to Pumpkin Heaven. Must try!

If you have a good brownie recipe or some packaged L/C brownie mix try this:
Make the brownie mix according to package directions (or recipe), pour into the bottom of the muffin tin (about half full or less).

Make up the cream cheese muffin mix and pour on top of the brownie mix. Fill the cup with this mixture.

Bake for the time recommended on the brownie pack or recipe. I baked mine 25 min.

So I finally got around to making these this weekend. The tweek I added was:
2 packs cream cheese
1/4 cup granulated splenda
2 eggs
1/4 cup DaVinci's White Chocolate Syrup
1 teaspoon cocoa
2 tablespoons SF Peanut butter.

Then I chopped a little bit of walnut to put on the bottom. Press the walnuts down then added the batter. The batter was thicker but they didn't sink once cooled. Baked for 18 minutes at 325. Then cooled for an hour in the oven. Then an hour on the counter. Then in to the fridge for the night.

Chocolate
2-8 oz pkgs cream cheese
1/4 cup splenda
1/4 cup artisan chocolate SF syrup
2 eggs ( I think I could have used 3)
1/2 tsp vanilla extract
2 1/2 tbs cocoa powder

Mix well. Pour into muffin pan, or cups. Bake 18 minutes.Turn off oven and open door a few inches. Let cool that way for 1/2-1 hours. Take out of oven and cool on counter for 1/2-1 hour. Refrigerate.

They came out a tad bit dry thats why I prob could have used an extra egg. I will keep it in mind for the next time.

Egg Nog Muffins
8 oz cream cheese
1 whole large egg
1/4 C SF Davinci vanilla syrup
1/2 t rum extract
1 t nutmeg

Blend everything together. Cook like regular cream cheese muffins. Makes 6

I made these tonight this way...
put 8oz cream cheese in the Magic Bullet cup and soften in microwave for 30 seconds
to that, add 1/4 c coconut Daninci's and 1 egg
cream together
spray 6 silicone muffin cups with Pam

sprinkle into the bottom: coconut and chopped almonds
pour cream cheese mixture into the cups
microwave on high 3 minutes
cool in fridge for 30 minutes
immediately hide them from dh and self until time for dessert!

Double Dark chocolate cream cheese muffins
2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese)
1/4 cup xylitol and liquid stevia to taste
2 eggs
1/4 tsp. vanilla
1/4 tsp. almond flavoring
1/4 cup (4TBS Special Dark chocolate cocoa powder)
1/4 cup sour cream (Daisy)
12 tsp. sugar free chocolate chips

Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain.

Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack.

Peanut butter
I added 1/2 c. of Krema natural peanut butter and still used the vanilla as well for flavor. Also rather than splenda I tried using "Ideal" in place of it.
These are the best low carb twreat i've ever made!

MIX INS:
- Add sf preserves
- Add berries
- Add extracts
- Add coconut
- Add nuts
- Add sf canned fruit
- Add peanut butter
- Add inn jello or sf puddingmix (the pudding has 24 carbs per pack)

CRUSTS:

1)Flax Crust
1/2 cup flax meal
4 packets splenda (or about 3 Tbsp of the bulk splenda)
3 Tbsp butter (I use unsalted)
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking powder (Not sure if this is needed)

I mixed all the dry ingredients. Melted the butter in the microwave. Added the vanilla to the butter and then mixed the butter vanilla mixture with the dry. I just mixed it with my fingers. I greased a nonstick muffin tin with butter. Added the flax crust mixture and pressed, a little up the sides. Prebaked for 5 minutes in 350 degree oven. These allow the mini cheesecakes to pop right out of the muffin tin once cooled. Just run a knife around the edges.

2) My latest tweak:
Added 1/4 cup vanilla whey protein powder to the batter as had been suggested here, and made a crust of 1/2 cup toasted unsweetened coconut, 1/2 cup chopped, toasted macadamias, a few drops of liquid splenda, and mushed it all together with 1/4 cup of coconut oil. Baked without batter in muffin tins for about 7 minutes before adding batter and then doing the 18-20 minute bake. Yum!!

3) PB cookie crust
1 cup pb
1 egg
1 cup splenda

Mix. Press into muffin cups. Bake 350 for 10 min. Add cream cheese mixture and bake as usual.

4) I don't make an actual "crust" but what I do is spray the muffin cups with butter-flavored cooking spray, then sprinkle a bit of raw wheat bran in each cup, and tilt to coat the bottoms. You could probably use flax meal and do the same. Then spoon your batter on top of the bran. It helps them release from the pans a bit more easily and we like the "crust-like" taste of it!


TIPS:
To reduce sinking centers: Bake only 18 minutes. Cool in oven with oven door open for 1/2 - 1 hour, then cover and cool on counter for 1/2 - 1 hour, then refrigerate. (Can use water bath; place shallow pan of water on lower shelf while preheating oven.)

- Taste best chilled. Keeps well in refrigerator. Can be frozen.

Full Basic Recipe as written, with Splenda:
43 carbs, 2398 calories, 210 fat grams, 96 protein grams.
If making regular-sized muffin cups, each one has:
3.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.
If using half Splenda, half zero-carb liquid sweetener;
31 carbs, 2374 calories, 17.5 fat grams, and 8 protein grams, so 1(of 12) has:
2.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.

- Use only one egg

- I currently bake my cream cheese muffins in the micowave oven and do half of the recipe (6). Some say 2 mins, some say 7 mins?!

__________________
Start weight: 150 lbs, 68 kg (BMI 25,6)
Goal 1: 136,4 lbs 62kg
Goal 2: 120, 55kg (BMI 20,7)
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Old 12-09-2012, 04:32 AM   #1078
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In the microwave:
Can't live without my cream cheese muffins so I make half a batch and put them in my six-cup silicone muffin pan and microwave for 6 minutes. Made some today with almond butter, yum! Jen's microwave brownies are also wonderful in the summertime.
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Old 12-09-2012, 06:47 AM   #1079
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Marking
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Old 12-09-2012, 10:24 AM   #1080
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Originally Posted by alonewithyou View Post
Here's what I've gathered:
Thank you so much!
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