Lemon Cheesecake Cupcakes
MAKES 12 PREP TIME
10 min COOK TIME
30 min
These cupcakes are wheat- and gluten-free,
but also low in carbohydrates. That means that
these, unlike their wheat-flour counterparts,
are very filling. They’re healthy enough that
you can have one or two for breakfast!
1 cup ground walnuts
1 ½ teaspoons ground cinnamon
3 tablespoons butter, softened, or coconut oil
Sweetener equivalent to ¼ cup sugar, such as 2 tablespoons Truvia
12 ounces cream cheese, softened
2 large eggs
1 ½ tablespoons coconut flour
Zest and juice of 1 lemon
½ cup coconut milk
1 teaspoon vanilla extract
Sliced strawberries, shaved dark chocolate or fresh mint leaves,
for topping (optional)
Gutter Credit
Preheat the oven to 350º F. Line a 12-cup muffin pan with paper
liners.
