Mascarpone Hazelnut Low Carb Cheesecake Muffins

low carb cheesecake muffinsI may have called these babies muffins, but really they are personal sized Low Carb Cheesecakes!  I normally make cream cheese muffins as an alternative breakfast or lunch but I had some macarpone cheese in the fridge and thought it might elevate that standby recipe a bit!

And so it did! The addition of the hazelnut element made it even more of a treat.  You could actually dress this little cheesecake muffin up with other flavor options like caramel and pecans, but my Dad has three Hazelnut trees in his yard and so I always have buckets of raw organic hazelnuts in the pantry.  If you are not that lucky you can also score raw hazelnuts on Amazon.

You will need either a regular blender or an immersion blender will work as well.

Mascarpone Cheese Hazelnut Low Carb Cheesecake Muffins

Torani Sugar Free Hazelnut Syrup, 750 ml

Ingredients

  • 4 eggs
  • 6 ounces mascarpone cheese
  • 1 tablespoon sugar free Hazelnut syrup
  • 2 packets Stevia or to taste
  • sprinkle of cinnamon
  • 2 tbsp chopped hazelnuts
low carb cheesecake muffins

Love my Silicone!

Directions

  1. Place the eggs, cheese, syrup and stevia in blender and blend until smooth.
  2. Pour batter into 6 muffin tins (I used a silicone muffin pan like this one, they pop right out!)
  3. Sprinkle cheesecake muffins with a dash of cinnamon.
  4. Bake at 350 for about 25 minutes
  5. They will taste more cheese-cakey if you then let them get cold in the fridge.

After they are cold, serve with a teaspoon of chopped hazelnuts on each muffin.  If you are eating dairy, then top with a dollop of heavy whipped cream for a dash of deluxe decadence.

Egg Fasters!  If you want to eat these while on the egg fast, then just leave out the nuts.  Pour the batter into 4 larger muffin tins instead of 6.

For the Egg Fast, each low carb cheesecake muffin (1/4 of the recipe) will count as 1 egg, 1.5 ounces cheese and 1 sweetener serving.  You could make a nice buttery/cinnamon sauce for the top.

Enjoy!

 

 

 

 

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10 Responses to Mascarpone Hazelnut Low Carb Cheesecake Muffins

  1. Cindi C. says:

    I’m new to Keto. Hi there 🙂
    Is there a rule as to how many of these I can eat like portion control type thing? Same question for other recipes…

    • KetoWoman says:

      Yes, I would base it on a target # of carbs. So let’s say that number is 20 carbs a day(which most people would lose on depending on age, exercise, etc). I would keep track of your carbs using a tracker like MyFitnessPal (free) and doing that will determine how many of these you could have.

  2. Laura says:

    I made these without the hazelnut syrup and used maple flavoring and vanilla flavoring and they taste like french toast muffins. They are amazing!

  3. lizzy says:

    Ok i just started my egg fast yesterday and i made the original with cream cheese and liquid stevia and oh my!!! Delicious!!! My husband even stole a few i noticed this morning from the fridge ☺

  4. McDonna says:

    Two more questions:

    Is there a difference in the outcome if ricotta is used in place of mascarpone? I don’t have mascarpone, and I usually have to choose between the two b/c my fridge is fairly small.

    Suggestion for how to balance the macros for this recipe since the cheese is 1.5 oz? I’m brand new to egg fasting and still trying to understand the fine points

    Thanks!

    • KetoWoman says:

      If you were just doing regular low carb, then the ricotta is probably ok. It is a higher carb count and so it is not on the egg fast. You can replace the mascarpone with cream cheese. You don’t need to worry so much that the cheese is 1.5 ounce, the important thing is to have a ratio of 1 tbsp fat (butter, coconut oil or mayo) to every egg consumed. The cheese is not part of that ratio. For the egg fast you want to leave out the nuts and you need to add 1 tbsp fat somewhere else in your day.

  5. McDonna says:

    Can these be made using hazelnut flavored liquid stevia?

    I prefer to avoid sucralose, aspartame, malitol and most of the plethora of sweeteners often used in products like Torani. No doubt they taste amazing, but I’m trying to baby my liver right now. Lol

    Tried to see what others had used in making this recipe, but didn’t see any comments…so far. If I make this today, I will let you know how it turns out with the flavored liquid stevia.

    Thanks for such great recipes!

    • KetoWoman says:

      I agree with you and I actually have some hazelnut stevia on order from Amazon to try in this recipe. Please do let me know how yours turns out!

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