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Aunt Rocky’s Peach Cobbler MiniCheesecake (Low Carb, Sugar Free)

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Level: Easy

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Description

These are very rich little cheese cakes. Not strict Keto due to the small amount of peach, but still very low carb, and very tasty! I served these at family picnic, and nobody knew they were low carb treats. Voted one of the best desserts at at the picnic! Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, nut free, coconut free.

Ingredients

  • 16 ounces, weight Philadelphia Cream Cheese Original (1 Carb Per 2 Ounces)
  • 2  Large Eggs
  • 2 teaspoons Peach Extract
  • 2 Tablespoons Walden Farms Pancake Syrup (Or Other Sugar Free Maple Syrup)
  • ⅓ cups Swerve Confectioners (Powdered Erythritol), Or Equivalent Bulk Sweetener
  • 1 teaspoon Cinnamon
  • ½ teaspoons Nutmeg
  • 1 ounce, weight Fresh Ripe Peach, Peeled And Fine Diced

Preparation

Preheat oven to 350ºF. Place aluminum or parchment liners in your muffin tin. If using aluminum liners, I recommend spraying them with cooking spray for easier release. (Silicone muffin cups not recommended for this recipe).

Cut cream cheese into chunks and put in microwave save bowl. Microwave for about 40-50 seconds until you can stir it with a whisk.

Add the egg, vanilla and syrup to cream cheese. Whisk until smooth and creamy.

Add the rest of your ingredients and whisk well.

Spoon or pour into your muffin cups. Bake 20 minutes, or until centers are puffy and appear done.

Leave in muffin pan for about 5 minutes to finishing setting. Turn out onto wire rack to cool completely before removing from muffin liners. If using parchment liners, they will slide right out. If using aluminum liners, they will release well if you sprayed the liners. Otherwise, chill before trying to remove the liners for best results.

Serve warm or chilled. If desired, serve with a light drizzle of sugar free syrup over the top (add any carbs for the drizzle, if applicable).

Left over muffins should be stored in the refrigerator or frozen. Allow to thaw on the counter.

Notes:
• The tops crack, and the centers may sink a little when the muffins cool. If you want smoother cheesecake-like tops, put your muffin tin in a water bath and bake a little longer, until they seem set to the touch. Use a toothpick test to be sure they’re done. I don’t use the water bath method, so I can’t say exactly how much extra time to add.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per Serving: Calories 140, Total Fat 13 g, Saturated Fat 8 g, Sodium 142 mg, Potassium 17 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 1 g, Protein 4 g. Macros: 83% fat, 11% protein, 6% net carbs

© August 27, 2016 Roxana Lopez for Aunt Rocky’s.

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