Red Velvet Cookie Cheesecake Cups

By ryanmmurano

Red velvet cake is like any other when it comes to high carb dessert options. But it doesn't have to be. Here's a way to make red velvet with better ingredients for a serious carbohydrate reduction.

Red Velvet Cookie Cheesecake Cups
Ingredients
  • Cookie Cup:

  • 1 1/4 cup blanched almond flour

  • 1/4 cup granulated erythritol blend

  • 2 tbsp coconut flour

  • 1/2 tsp xanthan gum

  • 1/8 tsp salt

  • 1/4 cup melted butter or mild oil

  • 1 egg

  • 1 1/2 tsp vanilla extract

  • 1 1/2 tsp Red Velvet Emulsion (LorAnn brand)

  • 10 drops stevia

  • Cheesecake Filling:

  • 4 oz heavy whipping cream

  • 4 drops stevia

  • 4 oz softened cream cheese

  • 1/2 teaspoon vanilla

  • 1/4 cup powdered erythritol blend

Directions
  1. Begin by preparing the cookie shells. In a medium bowl, combine almond flour, erythritol, coconut flour, xanthan gum, and salt.

  2. In a small bowl, combine melted butter, egg, vanilla, red velvet flavoring and stevia. Add the wet ingredients to the larger bowl, stirring by hand to combine.

  3. Roll the dough into 24 balls and place each ball in a mini muffin pan. Use a rounded measuring spoon to create a well in the dough. With your thumb, depress the edges to create the shell.

  4. Bake for 10-11 minutes at 350 degrees. Let cool while you make the filling.

  5. With an electric mixer, beat the cream until stiff. Fold in the stevia drops. In a separate bowl, blend the cream cheese, vanilla and powdered erythritol. Add the whipped cream by hand, stirring until incorporated.

  6. Spoon the cheesecake filling into the cookie shells. Alternately, fill a pastry bag with the cream cheese mixture and pipe it into the cooled cookie shells.


Nutritional Facts

Servings
1
Calories - 89
Carbohydrates - 1.13g
Total Fat - 8g
Protein - 2g

low carb dessert bake calcium gluten free

6 replies

Low Carb Liz
Low Carb Liz 2015-11-17 12:38:58 -0600 Report

first they look nothing like the picture but if you've been on this site for long you know that. I tried it with these changes: I used silicone cupcake cups since I didn't have a mini muffin pan. Made twelve because they were bigger, baked for 15 minutes, used "squirts" of liquid splenda(about the same number as the drops but to taste). The turned out great!. FYI:The red velvet emulsion is available in baking dept of hobby stores.