STATS:
Cuisine: American
Course: Dessert
Diet: Keto
Yield: Serves 8
Time of preparations: Ten minutes
Cooking time: 30 minutes
Time in total: Forty minutes
EQUIPMENT:
INGREDIENTS:
CHEESECAKE:
- Two eggs
- Softened cream cheese, 8 oz
- Food color (red)
- drops as needed
- 1/3rd cup of keto sweetener (your choice)
- A teaspoon of vanilla essence
- 2 tablespoons of unsweetened cocoa
ICING:
- One cup of whipping cream (heavy)
- 1 teaspoon of gelatin (grass-fed)
- Keto sweetener, two tablespoons
- 4 tablespoons of water (chilled)
INGREDIENT NOTES:
GELATIN:
We recommend you use the gelatin in your icing. This will help you to keep your cream (whipped) stabilized.
CREAM CHEESE:
Make your cream cheese soft before using it to have it combine well with all the other items. It gives your cupcakes the traditional cheesecake flavor.
ESSENCE OF VANILLA
The aroma & taste of the vanilla essence cut the unpleasant odor of the eggs.
SWEETENER:
To have the keto version of cupcakes, use the keto sweeteners of your choice. Granular in the cake & powdered in the icing. If the ketogenic diet is not followed, then you may go for the regular white sugar.
EGGS:
The addition of eggs makes the cake fluffy for you. They also add protein to our little cupcakes.
COCOA POWDER:
To give the dark color to the cake, use the cocoa powder in place of the red food color. Chocolate fans will also love it.
INSTRUCTIONS:
MAKING CHEESECAKE:
- Plug the oven into the socket & heat the empty oven at 350 F.
- Pick a muffin tray & place liners (silicone/paper) inside the 8 muffin cups.
- Place a big container on your working shelf along with other items.
- Include the cream cheese in that vessel & beat it well at the normal speed.
- After a few minutes, include the sweetener & cocoa one by one while continuing to beat.
- Next, include the essence of vanilla and then the food color.
- At last, include eggs one by one & continue beating till the smooth batter is formed.
- Fill (3/4th) the muffin pans with this batter.
- Shift the muffin tray inside the oven (heated).
- After 17/18 minutes, switch the oven off & open the door a little.
- Leave the baked cupcakes there for another 12 or 15 minutes.
- After that, shift the cupcakes from their tin to the cooling rack.
- Shift them to the fridge as they achieve the normal temperature
TIPS:
If you want to have the perfect icing, then chill the cupcakes before piping the frosting on them.
If we shift the cupcakes right from the oven to the fridge, they will cool but may have cracks in them. That is why cool them with the slightest change in temperature.
First, give them a few minutes in the oven with the door open. Then keep them at the surrounding temperature. Then shift them in the fridge to chill well.
NUTRITIONAL FACTS/SERVING:
Size/serving: 1 muffin (67 grams)
Calories: 221.29 kcal
Carbohydrates: 2.85 grams
Net carbs: 2.44 g
Fiber: 0.41 grams
Proteins: 4.35 g
Sugar: 1.07 gram
Fats: 21.93 g
