Low Carb Cheesecake Cupcakes

These are soooo easy and really good!

For Cupcakes:
3-8oz packages of cream cheese
1 cup Splenda
5 eggs
1 1/2 tsp Vanilla extract

For Filling:
6 oz Sour Cream
5 tsp Splenda
1/8 tsp vanilla

Brink cream cheese to room temperature. Place cream cheese in a bowl and add one egg at a time beating with a mixer. Slowly add the Splenda and vanilla. *The batter will be thin* Pour into cupcake liners about an 1/8 inch from the top. Bake in a 300F oven for 30-35 minutes or until large cracks appear on the top. Remove from oven and cool for 5 minutes.

Mix all ingredients for filling in a small bowl.

After the cupcakes have cooled for five minutes add 1 tsp to the top of each cupcake and stick back in the oven for 5 minutes. Remove from oven and let cool.

I would put them in the fridge or freezer and keep them cold until you eat them. Mine were a bit soggy on the bottom but they were sitting on the counter and I used cream cheese that was previously frozen so that may have been a factor as well. They were still good.

This makes 15 cupcakes. I calculated the nutrition for each and they come out to be 200.9 Calories, 19.9 g of Fat, 125.8 mg of Cholesterol, 161.4 mg of Sodium, 91.4 mg of Potassium, 4.1 g Total Carbohydrates and 5.9 g of Protein.