Status Update and Low Carb Cupcakes

You thought I'd fallen off the face of the earth, didn't you? Well, I've been extremely busy and just haven't taken the time to blog.

I've been low-carbing it for over 7 weeks now and have lost 20 pounds! I have also been running on Mondays, Wednesdays, and Fridays so I know that has helped me a bunch with the weight loss.

Following is a recipe for low-carb cheesecake cupcakes. The cupcakes don't look like the picture above, it was just the best looking picture I could find of a cheesecake cupcake!

Low Carb Cheesecake Cupcakes

Cupcakes:
3 - 8 oz. packages cream cheese
1-1/2 Tblsp. Stevia (or 1 cup Splenda)
5 eggs
1-1/2 tsp. vanilla
1/4 c. heavy cream

Filling:
8 oz. sour cream
1-1/2 tsp. Stevia (or 2 Tbsp. Splenda)
1/4 tsp. vanilla

Bring cream cheese to room temperature. Place cream cheese in a bowl and add one egg at a time beating with a hand mixer. Slowly add the Stevia and vanilla. The batter will be thin. Pour into paper cupcake liners about an 1/8 inch from the top.

Bake in a 300 degree oven for 30 minutes (or until large cracks appear on the top). Remove from oven and cool for 5 minutes.

For the filling, add the Stevia and vanilla to the sour cream. Add a teaspoon on top of each cupcake and return to the oven for 5 minutes.

Cool for 5 minutes and then refrigerate.

Notes: These cupcakes can also be frozen. You may add lemon juice and lemon zest to the sour cream filling (though I only recommend this if you are making the regular cupcakes and NOT the chocolate ones - unless you like the taste of lemon with your chocolate!).

Chocolate Version:
Add 1 pkt Nestle Choco Bake Pre-Melted Unsweetened Chocolate Flavor and 3/4 Tblsp. Stevia to cream cheese mixture.

Makes 18 cupcakes. Cupcakes are 1.92 carbs for vanilla and 2.36 carbs for chocolate. What I do is fill 9 cupcake liners with white, 9 cupcake liners with chocolate and then the remaining chocolate I put on top of the white and swirl them together.

Paul and I love these cheesecake cupcakes so much that I make a new batch every weekend. It's wonderful to be able to eat something sweet and not feel the least bit guilty about it.

Thanks for reading!

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