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    3G1RLS4ME   19,092
15,000-19,999 SparkPoints

Gluten free Mother's Day lemon cheesecake cupcakes

Monday, May 06, 2013

taken from lose the wheat lose the weight cookbook
Recipe on my gluten free Sparkpeople group

Member Comments About This Blog Post:
3G1RLS4ME 5/6/2013 6:49PM

    Taken from lose the wheat lose the weight cookbook
Lemon Cheesecake cupcakes
Kid friendly
Prep time 25 min total time 1 hr makes 12
1cup ground walnuts (or almond meal)
1teaspoon ground cinamon
3tablespoons butter or coconut oil melted
12 oz cream cheese softened
1/2 cup xylitol or 1/4 cup sugar
2 eggs
1/2 cup sour cream or canned coconut milk
2 teaspoons grated lemon peel
3tablespoons lemon juice
Strawberries, dark chocolate shaving optional for garnish

176 degrees celcius
Preheat oven to 350 degrees F line 6 or 12 cup muffin tin with paper cups
In a small bowl mix almond or walnut and cinnamon stir in butter or oil.
Divide among the muffin cups and press down into base with back of spoon bake for 10 min or until firm to touch,cool on a rack.

In a large bowl with an electric mixer on medium speed beat cream cheese and xylitol until creamy. Add eggs one at a time, and beat until well blended add sour cream or coconut milk, lemon peel and lemon juice. Divide among the paper cups.
Bake for 30 minutes or until almost set when inserted with a knife cool in pan 5 min
Remove to a rack and cool completely.
Garnish if desired with strawberries, mint leaves or chocolate shaving
Refrigerate until ready to serve

Per serving 237 calories,4 G protein, 11 g carbs, 22 g total fat, 9g sat fat,1 g fiber, 130 mg sodium

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JMB2LOSE 5/6/2013 3:38PM

  Can you post the link to the recipe, please? I would like to try making these (and I like the idea that they are in cupcake papers, portion control).

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DELLMEL 5/6/2013 3:15PM

  Don't think I like that. Get cheesecake once a year and that's thanksgiving.

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