Keto Recipes - Created Date : 20.11.2019
Low Carb Cheesecake Muffin Recipe FAIL! I Barely Saved Them…
You know how it goes. You find this amazing low carb recipe online and you have all the ingredients on hand… so you whip it up! ?? Well, normal people do. I rarely cook lol. So when I test a recipe – it’s either a total disaster, or it turns out AMAZING (total shocker!) and becomes a favorite. You never really know though until you put it to the true test, right? I’m sure I’m not alone here…
Have you ever tried what seemed like a great low carb recipe – but it ended up being a total flop?
I do think this recipe could be saved, which is why I’m going to share it with you. But I don’t think I’ll use it again myself – ever. And I’ll explain why.
Low Carb Cheesecake Muffins Recipe
This is a pretty common recipe floating around all over the web with slight variations. But the base recipe is pretty much the same. I decided to try this recipe because it looked pretty ?? lol. But also because it fits into my personal criteria: very few ingredients. Obviously you can mix it up to suit your personal taste.
I notice a lot of people tend to put tons of artificial sweetener in this, but I don’t like things “sweet” – outside of the natural sweetness of things like berries & pecans (and yes, if you’re in ketosis, pecans DO taste sweet!).
Preheat your oven to 350 degrees. Soften the cream cheese block (I put mine in the microwave). Use a hand mixer to blend the cream cheese, egg, vanilla extract and sugar free syrup (or other sweetener). Mix well until all the lumps are out.
This is meant to make SIX Low Carb Cheesecake Muffins.
I used a traditional muffin pan, and carefully measured out my batter to 1/4 cup of batter per “muffin” (so I could accurately track the carb count & macros for individual muffins) – and I ended up with SEVEN muffins.
(You only see 6 in the photo, but I promise you there was a 7th. Not that it really matters, because I dropped it later – lol. But for accurate nutrition data, ya know…)
Here’s where I probably went wrong: I used tin & paper muffin cups in my muffin pan. I used both to test them both. I believe some of the recipes said to “grease the muffin pan” and not use “cups” – so you may be able to save this recipe by buttering a non-stick muffin pan liberally. The butter would probably make them taste better too. ?? Although they tasted fine, but I still won’t be making them again…
Another note: You could swirl your sugar free preserves into the muffin to spread out the flavor and make them “pretty”. Or mix it into the batter, maybe. I’m not very fancy in the kitchen, so you probably have better ideas to work with. ??
Bake at 350 degrees for 25 minutes.
I checked mine after 15 minutes. I took them out at 25 min. After they cooled, I didn’t think they were done enough, so I put them back in for ~10 more minutes. I might have gotten mine a little more “brown” than they were meant to be. ??
Let me give you a closer look at them…
I know… your mouth is watering. Looks great, doesn’t it? ??
Keep reading though…
Like I said, I probably should have buttered the muffin pan generously instead of using tin & paper muffin cups. I tested both, and they “stuck” in both types of cups. And that’s not because I (possibly) overcooked them. The reason I put them back in the oven is because they were sticky and stuck and mushy, lol.
Not pretty. I had to scrape them out of the little cups to eat them. Because I had to eat every crumb to properly track “one muffin” in my meals & macros. ?? lol.
But that’s not the only reason I won’t be making these again…
I used the Recipe Calculator in MyFitnessPal to enter the ingredients and get accurate nutrition data – which I recommend you do for ANY low carb recipe you create or make. It’s the only way to properly track your macros.
On that note, there’s the issue of these being easy to eat, especially since they ARE small – and pretty tasty. REALLY tasty, actually. So that carb count could add up on you FAST!
Personally I love a tablespoon of cream cheese and a teaspoon (or just half) of sugar free preserves together. Yes, right off the block and right out of the jar.
Eaten together it tastes just like cheesecake to me! Melt in your mouth delicious. And there’s no time wasted in the kitchen, no cooking or dishes involved (other than spoons, which you can lick clean and put back – lol).
I don’t even know why people waste time in the kitchen making “low carb muffins” and such when you can stick a spoon in the fridge and come out with “cheesecake” and total happiness in your mouth in 3 seconds flat. ??
Since I had to “ruin the prettiness” just to eat them, I decided to make a real meal out of one. You know me and my LOVE for pecans. Pecans make everything better! ?? And more filling. And more healthy. lol. It reminds me of when I was a kid and my mother would let me eat a cupcake –as long as I drank a whole glass of milk with it.
So here’s what I did: I mashed up one of the Low Carb Cream Cheese Muffins with 1/3 cup of pecan halves in a bowl… and called it “second lunch”:
Not pretty – but that was actually pretty tasty!
Of course, if anyone could totally ruin a recipe – it’s me. ?? But like I said, this wasn’t worth the time and effort – or dishes. I prefer to eat Philadelphia Cream Cheese and Sugar Free Mountain Berry Preserves right off the spoon!
So there you have it. A total recipe fail, with a potential save (buttering the pan) – IF it’s worth the carb count to you. And the time, and the dishes. I have a few left to finish off, so I am going to go mix one up in a bowl with some pecans & cottage cheese or something…
No sense letting them go to waste, since it’s not a food that affects MY waist.
I enjoy reading your posts.
Since retirement I have gained about 50 lbs. I took early retirement, age 58. Now I am miserable. Do not feel good and have no energy. Yesterday the doctor told me to watch carbs since I am pre diabetic. Please advise what reading materials I need for a low carb diet. Is there a carb counter like the points calculator that WW has ? My hubby is not overweight and I now weight more than he does. So embarrassed. Have quit going out . I worked in local government and know alot of folk in my home town in SC. Do not care for WW again since I was eating constantly – foods that never satisfied. Thank you for you posts. If you do not have time to answer I understand. Will keep following your posts and plan on a shopping trip to Trader Joe’s this weekend.
Thank you and God Bless.
Yvette, Anderson, SC
I totally understand. I have a getting started checklist here: http://www.travelinglowcarb.com/start-low-carb-diet/ That should answer most of your questions. ?? If you have ANY questions at all, just leave a comment and I’ll help you out every step of the way! *cheers*
All material provided on this site is intended for informational purposes only and should not be used to replace professional medical advice. Please consult your physician before starting any diet or exercise program.
Top 10 Cookery Schools in America
Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.
Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.
The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?
To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.
Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.
Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.
So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.
10. San Diego Culinary Institute
9. Sullivan University National Center for Hospitality Studies
8. Auguste Escoffier School of Culinary Arts
7. L’Academie de Cuisine
6. Kendall College School of Culinary Arts
5. New England Culinary Institute
4. Johnson & Wales University College of Culinary Arts
3. International Culinary Center
2. The Culinary Institute of America
1. Institute of Culinary Education