Light Cheesecake Cups Directions:
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, beat the cream cheese until smooth. Add the sweetener and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix the almond flour and almond milk until you have a smooth batter.
- Add the almond flour mixture to the cream cheese mixture and beat until everything is well combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
- Allow the cheesecakes to cool in the muffin tin, then transfer them to the refrigerator to chill for at least 2 hours or overnight.
- Top with fresh berries before serving if desired.
WW Points Calculation
- Light cream cheese (2 cups): 8 points
- Granulated sweetener (1/2 cup): 0 points
- Eggs (2 large): 0 points
- Vanilla extract (1 tsp): 0 points
- Almond flour (1/4 cup): 3 points
- Unsweetened almond milk (1/4 cup): 0 points
Total Points: 11
Servings: 12
Points Per Serving: 1
Nutrition Information (Per Serving)
- Calories: ~90
- Protein: ~3g
- Carbohydrates: ~3g
- Fat: ~7g
I'm waiting for your comments! Enjoy!
