Description
These Keto Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and perfectly sweet, making them a delightful low-carb dessert.
Ingredients
Scale
- 8 ounces cream cheese
- 1/2 cup granulated erythritol
- 4 large eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup almond flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C) and prepare a muffin tin with liners.
- In a mixing bowl, combine cream cheese and erythritol, and mix until smooth.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold into the cream cheese mixture.
- Stir in vanilla extract, lemon juice, almond flour, and salt until combined.
- Pour the batter into the prepared muffin tin and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving, enjoy!
Notes
- For a more intense flavor, add more lemon juice or a dash of almond extract.
- Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg