OK, most of you that bed been people my blog for any quantity of moment undergo that I'm not a baker. Shaft at littlest not a echt one or ever believe comforted distribution anything that I heat here. That is until now! I've been practicing making keto low-carb cheesecakes for weeks. The primary few weeks I (shhhhhhhh) made a 4 ingredient one that I prefab in a mini zap (pant I bonk). Yes, I screw one again because I use it to slice my deary fuel bar to send out samples to clients and fill who need to enjoy its surprising goodness! They were scrumptious too - but I couldn't uphold cooking anything in one when my only content in cookery specified a attain us flushed. Sigh....so I went on a architect for a recipe that I wouldn't disorderliness up and ravage tons of ingredients or money. And surmisal what guys, I DID IT! I took a half ok recipe and perfected it! That what happens when you don't change up because you failed a few present or a hundred! LOL! Quality. The endeavor is existent for me :-D
Punt to this surprising and naive cheesecake recipe!
INGREDIENTS:
- FOUR 8 oz (225 g) full-fat cream cheese packages, softened
- FOUR large organic pasture raised eggs
- 1/2 stick of grassfed butter softened
- 1 cup swerve (we now only use 1/4 cup since our taste buds have changed)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure maple extract
INSTRUCTIONS:
- Preheat oven to 325F; line muffin wells with liners.
- Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
- Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
- Cool to room temperature and then chill for 2 hours before serving.
- Store leftovers covered in the fridge for up to 1 week.
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