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Please try this at your own risk! I created this after reading tons of other cheese cake recipes and not really sure which to try so I made up my own!
I tried one warm out of the oven and it was tasty but a tiny bit too eggy for me. After chilling for an hour, and then a few hours, and then next morning, they tasted less eggy. I also tried reheating one for about 15 seconds in the microwave but it got too soft for my taste. Hope it works for you!
10 oz. cream cheese
2 egg whites
3 True Lemon packets
1 C. powdered Splenda or equivalent Capella Super Sweet
3/4 C. Heavy whipping cream
2 whole eggs
Pinch of cream & tartar
1 more True Lemon packet
How To Prepare:
Preheat oven to 400 degrees.
Add cream cheese, egg whites, and 3 True Lemon packets to a bowl and mix well. Then add sweetener, whipping cream, whole eggs, and cream of tartar and mix well again. Try to incorporate some air into the mix making it a little frothy but don't worry about that too much. (I didn't!)
Line muffin tin with liners (I used 12 of those metal liners, not the paper ones). Spray muffin liners with cooking spray. I used a 1/4-cup measuring cup to scoop the batter into the muffin tin. Distribute all the batter across all 12 muffin liners. Mine came to about 1/2 inch from the top. Take last True Lemon packet and sprinkle just a bit more on top of each muffin.
Put them in the oven for 25 minutes. Check them close to the end to make sure they've not browned on the top too much.
In the oven they'll rise like beautiful little souffles. Don't get too attached because they'll sink as soon as you take them out of the oven.
Lay a few kitchen towels down flat in your refrigerator and place the entire muffin tin on top of it and let them chill for a couple of hours.
Number of Servings:
Carbs per serving - include all nutritional information if known:
By my calculations, I'm getting about 3.5 carbs per "muffin" w/ the Splenda, 1.5 carbs each w/ Capella Super Sweet