Raspberry Cheesecake in a Cup
4.9g
Net Carbs
8.4g
Protein
33.5g
Fat
2.0g
Fiber
357
Calories
Ingredients:
- 2 large Eggs (Whole)
- 1/4 teaspoon Lemon Zest
- 1/2 cup Heavy Cream
- 1 1/2 servings Raspberry Sugar Free Syrup
- 1/4 teaspoon Pure Almond Extract
- 1 cup Red Raspberries
- 8 ounces Cream Cheese
- 3 individual packets Sucralose Based Sweetener (Sugar Substitute)
Directions:
- Heat oven to 325°F. Place four 6-ounce custard cups in a large roasting pan.
- Process cream cheese, eggs, cream, sugar substitute, almond extract and lemon zest in a food processor until smooth, stopping when necessary to scrape down sides of processor.
- Pour batter into cups. Add enough boiling water to roasting pan to come halfway up sides of cups. Cover with foil; bake 30 minutes.
- Turn oven off and let stand 20 minutes. Remove from oven, uncover and cool completely. Cover cups with plastic wrap; transfer to refrigerator to chill.
- When ready to serve, toss raspberries with 3 tbsp syrup (to make 4 servings). Evenly top cheesecakes with raspberries. Let stand at room temperature 15 minutes before serving for maximum creaminess.
