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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
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  • 3G1RLS4ME
    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

    1810 days ago
    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).

    1810 days ago
    Don't think I like that. Get cheesecake once a year and that's thanksgiving.
    1810 days ago
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