These easy cheesecake-flavored keto cupcakes made with cream cheese and ricotta take just minutes to mix up.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
178 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
Step 2
Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.
Step 3
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Step 4
Store cooled cupcakes in the refrigerator.
Ingredients
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 cup ricotta cheese
2 large eggs
2 large egg yolks
¼ cup low-calorie natural sweetener (such as Swerve®)
