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| Again, I apologize for the ugly plates. New dishes are on my Christmas List. Also, I drizzled this one with Smucker's sugar free caramel sauce. |
going to have to try it again. Below is my recipe, it is modified as I thought was needed. I will update this post as I work on perfecting it.
I found the recipe I started with way too sweet and buttery, this is the modified recipe I will now us. The following nutritional info varies by specific ingredients used.
Yeild: 12 Cupcakes
Calories (Per Cupcake): 228
Fat: 20.5g
Carbs: 4.2g
Fibre: 0.8g
Sugar: 2g
Protein: 5.2g
Ingredients
2 teaspoon of vanilla
1/3 stick of butter
1/2 cup of almond meal
1/2 cup of splenda
2 eggs
2 8oz portions of cream cheese'
6 pieces of 90% Dark Chocolate
Prep Work
-Pre-heat your oven to 350.
-Soften the cream cheese.
-Melt the butter.
Procedure
-Stir almond meal into melted butter.
-Place a small amount of this mixture in each section of the pan, pat down to create crust.
-Mix vanilla, eggs, splenda and cream cheese at medium speed until smooth.
-Fill each part of pan with cheesecake mixture, until each is nearly full.
-Bake in the oven for 15 minutes. (While baking) Cut chocolate pieces in half.
-Let pan cool and then remove cupcakes. Place a piece of chocolate on each cheesecake. This should melt on top. I added the chocolate to calm the sweetness of the initial recipe.
-Chill cupcakes, it is worth the wait to leave them in the fridge overnight.
