Here is my attempt to distill ideas from the previous 10 pages of posts. I thought it might be handy to get it all in one post. Is this about right?
Cream cheese Muffins (Low-Carb Mini-Cheesecakes)
2 8-oz. pks. cream cheese
1/2 cup sweetener (granular Splenda
, OR 1/4 cup Splenda, 1/4 cup sugar-free Da Vinci
syrup OR equivalent, as desired)
1/2 tsp. Vanilla extract
(or lemon, or almond, etc.)
Optional: Cinnamon, pumpkin
pie spice, or other low-carb topping, to taste. (Reserve.)
Soften cream cheese about 40 seconds in microwave.
Add other basic ingredients.
Beat with mixer or whisk till smooth. (Do not overbeat.)
Pour into non-stick muffin pan, and/or use non-stick spray. (If using cupcake/muffin papers, can spray papers with non-stick spray.)
Sprinkle with cinnamon or choice of topping, if desired.
Bake at 350 for 18-20 min. (Less for mini-muffins, 10-12 minutes.) Will not brown. Should be mostly set up, but somewhat soft in middle
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.
Variations: (NOTE: Adjust carb counts accordingly!)
Use 1/3 cup - 1/2 cup da Vinci’s syrup of choice; omit Splenda and maybe extract.
Add vanilla protein powder for more protein, or to thicken if using all liquid sweetener.
Reduce egg to only 1 egg.
Add 1/4 cup sour cream to basic recipe.
Add nuts or coconut, or cocoa powder
, or peanut butter
Peanut Butter Cookie Crust:
1 c Splenda
1 c peanut butter
Mix. Press into muffin cups. Bake 350 for 10 min. Add cream cheese mixture and bake as usual.
6 Tablespoons almond meal
6 Tablespoons chopped Nuts ( almonds, pecans, walnuts, etc.)
1 Tablespoon butter -- melted
Combine almond meal, chopped nuts and butter, toss thoroughly and divide into muffin cups. Tamp nuts down firmly, into bottoms of muffin cups. Bake for 8 minutes; remove from oven to cool slightly while preparing filling.
Use low-carb brownie mix. Place some in each muffin cup, then top with cream cheese mixture. Bake as per brownie directions.
Add topping. After baking, top with:
Low-carb sugar-free fruit topping
Low-carb sugar-free preserves
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately.
Chocolate (or other) Frosting:
Blend 1/4 packet sugar free chocolate
pudding with 1 cup heavy whipping cream and 1/8 cup of granular Splenda. Whip until very thick. (Can use other flavors of sugar-free pudding.)
Lemon Whipped Cream:
Add about one-fourth tub of Crystal Light Lemonade drink mix to cup of whipping cream before whipping.
Make it savory instead of sweet: Omit sweetener and extract. Add herbs, spices, grated cheese, minced onion and/or other vegetables, cooked and crumbled bacon, etc. to your liking. Or, add a tub of TGIFriday’s Spinach/Artichoke Dip.