Chocolate Cheesecake Cupcakes
Individual chocolate cheesecakes on a nutty pecan crust — rich, fudgy, and completely sugar-free.
Ingredients
Pecan Nut Flour Crust
- ⅔ cupalmond flour
- ⅓ cuppecans
- ¼ cupSweet Bean Granulated Sweetener
- 4 Tbsbutter (melted)
Filling
- 2 8 oz packagescream cheese (room temperature)
- ¾ cupSweet Bean Granulated Sweetener
- 3eggs
- 1 tspvanilla
- 2 Tbsflour
- 6–8 ozsugar-free chocolate chips
- 2 Tbswhipping cream
Instructions
- 1
Preheat oven to 325°F.
- 2
Crust: Mix almond flour, pecans, and sweetener. Add melted butter and mix until consistent. Press a spoonful into the bottom of each cupcake liner. Bake 7 minutes.
- 3
Melt chocolate chips and whipping cream together in a microwave-safe bowl, 45 seconds then 15-second intervals, stirring between each until smooth. Do not overheat. Set aside.
- 4
Beat cream cheese and sweetener until smooth. Mix in vanilla and flour. Add eggs one at a time. Add melted chocolate one spoonful at a time until color is uniform.
- 5
Fill each cupcake liner to the top. Bake 19 minutes. Cool on the counter, then refrigerate 2–3 hours to set.
- 6
Top with raspberries or strawberries, or enjoy plain.