companion blog to the e-book the 24/7 Low Carb Diner

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Sunday, December 1, 2013

Red Velvet Cookie Cheesecake Cups

It's here....the holiday season is truly upon us. I have to admit, with all I have going on, it has snuck up on me this year. Last week was a Hanukkah party at school, Thanksgiving and my birthday. You would think the approach of Christmas would be no big deal. Traditionally, this is the weekend we get our tree up. Not so this year. I have been working on the Diner News all weekend it seems. It is a good one, with lots of good ideas and new recipes especially for Christmas.

These Red Velvet Cookie Cheesecake Cups are so cute. I have seen a similar recipe that used a boxed red velvet cake mix. These babies, however, are completely low carb and sugarfree. Woohoo. Tasty too.

Red Velvet Cookie
Cheesecake Cups

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

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

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

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. 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.

Each cup has 89 calories    1.13 g carbs     8 g fat    2 g protein

If you would like to order the Diner News, filled with even more holiday treats, plus ideas for party food, festive dinners, and cozy evenings by the fire, the head over the the Diner website and order a full year of newsletters for just $6.

Here are a few other things in this issue to tempt you.

Now to get to that tree...maybe.

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Retta said...

Wow, this months newsletter was bursting with ideas. Boston Cream Pie In a Cup... holy cannoli, can't wait to make that. :-D

And the Mice and Snowman appetizers are adorable. Going to make those for a special dinner.

Have you tried to make the syrups with Capella flavors?? I have most of their flavors, and was thinking of experimenting.

Thanks for another great newsletter, I know that represents a lot of time investment on your part.
Have a blessed Christmas!

Lisa Marshall said...

The Boston Cream Pie in a cup is delish; that is one of my favorite Capella flavors. I think the LorAnn is stronger than the Capella for flavoring syrups, but then you could always adjust the recipe for just a cup. The method would stay the same. So good to hear from you. I miss the days I had more time to blog hop.

StephMogden said...

I'm new to low carb baking. Usually I'm a horrible person and make whatever I want, but my dad is diabetic so I'm trying to make something for him... I have erythritol already, which inhad to order online... where would I find xanthan gum or red velvet emulsion?

Unknown said...

Hey Lisa, do you mind if I include these in a round up (link back to you) for A Sweet Life magazine?

Thanks! Carolyn

Cal said...

Thanks for the recipe. First step in the recipe has us mixing the flours and the baking soda but, baking soda is not in the ingredients. How much baking soda should add?

Lisa Marshall said...

No soda needed. Thanks for catching that for me.