Sugar-Free Raspberry Cheesecake Cupcakes

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Serves 12

Calories 170

Net Carbs 19

Fat 14 grams

Protein 4 grams

Raspberry Cheesecake Heart

1/2 cup raspberries

1/4 cup Swerve Confectioner’s

4 oz. cream cheese, room temp.

1 large egg

1-2 drops red or pink food coloring, optional

1.5 inch Wilton heart molds

Shortbread Crust

1/8 cup coconut flour

3/4 cup almond flour

1/4 cup butter or coconut oil (cold)

1/4 cup Swerve Confectioner’s

1/4 tsp. salt

1-2 Tablespoons cold water

Cheesecake

4 oz. cream cheese, room temp.

1/3 cup Swerve Confectioner’s

1/4 tsp. vanilla extract

1 egg, room temp.

Raspberry Puree (optional)

2 cups raspberries

2 Tablespoons water (if needed)

1/2 cup Swerve Confectioner’s

1/4 tsp. xanthan gum

Instructions

Raspberry Cheesecake Heart

1- Pulse fresh raspberries in a food processor or blender til pureed.

2-Press pureed raspberries through a fine mesh sieve to remove seeds and set the seedless puree aside.

3-Add cream cheese to a mixer and mix on medium til smooth. Add Swerve Confectioner’s and mix til smooth.

4-Add egg and mix til completely combined and smooth. Next add raspberry puree and some drops of food coloring.

5-Spoon cream cheese filling into molds about 3/4 full.

6-Place in freezer for at least 3 hours or freeze overnight. Keep in freezer til use. Can be made a day or two ahead.

Shortbread Crust

1-Preheat oven to 325F. Place cupcake liners in a 12 cupcake baking pan.

2-Mix flours, Swerve and salt. Cut cold butter into small pieces and cut into flours til it looks like cornmeal.

3-Add 1 Tablespoon cold water and loosely combine. Spread dough evenly into each liner. Bake for 15-17 minutes til edges are brown and parts of the shortbread surface lightly brown. Remove from oven and let cool for 10 minutes.

Raspberry Puree

Mix raspberries and Swerve in a medium saucepan over medium heat and cook for 5 minutes and break apart with spoon. Add 1-2 Tablespoons of water if they look too clumpy or dry. Reduce heat and cook for 5 more minutes and smash berries again.

Remove from heat and press through fine-mesh strainer or sieve to remove seeds, scraping the sides to get all of the berries.

Put back into pan and warm on low temp and sprinkle xanthan gum over the puree. Whisk until combined. Remove from heat and set aside to cool for 5-10 minutes.

Cheesecake Batter

Blend cream cheese til creamy, scrape sides of bowl and add Swerve Confectioner’s and vanilla, mixing until smooth, about 5 minutes. Add egg and mix til combined.

Assembly

Add puree onto cooled crust.

Pour filling onto puree on crust and gently move around to fill cup.

Press raspberry cream heart into middle of cheesecake.

Place in oven and bake for 18-20 minutes until corners are lightly browned and cheesecake heart is set. Gently touch the cheesecake heart and see if it feels dry, not moist, then it can come out.

Let cool and place in fridge for a few hours or overnight.

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