A huge thank you to Member Kylie who has created these delicious and easy little morsels for you all. Im off down the street as soon as can be to grab some ingredients and give these a go!

Makes 12 cupcakes

Prep time: 7 mins, Cooking Time: 25 mins, Cooling Time: Overnight

Ingredients

• 2 cups full fat ricotta cheese
• 3 teaspoons of pure maple syrup
• 1 teaspoon of vanilla extract
• 2 eggs
• ½ teaspoon of fresh lemon juice (optional)
• Dusting of cinnamon for tops of cheesecakes

Method

• Preheat fan forced oven to 180 degrees and line/grease 12 hole cupcake tray.
• Add in a bowl the ricotta, maple syrup, vanilla and lemon juice and combine using an electric mixer.
• Crack the eggs in a small bowl and lightly beat them. Add them to the cheese mixture, however ensure it’s a little bit at a time and ensure to mix thoroughly in between each add.
• Once all the egg is in the mixture, keep beating the mixture using your electric mixture till your mixture is smooth and creamy, this took me about 2 minutes.
• Divide mixture between 12 cupcake holes in your tray. Sprinkle tops with cinnamon and place in the preheated oven for 20-25 minutes, until your kebab stick comes out clean.
• Once cooled, place the cakes in the fridge in an airtight container until cold, but preferably overnight.

 

Notes:

You will notice that your cupcakes will sink, this is totally normal and is perfect to serve it with a dollop of double cream (as pictured)

For the LCHF plan you can substitute the pure maple syrup for stevia or another approved sweetener. I just don’t like using those artificial ingredients in my cooking whether they are approved or not… don’t like the taste and don’t like the fact that they are processed.

Hope you enjoy this recipe as much as I did. I did get the idea of this recipe from a couple of both combined recipes from the internet and just added, subtracted and tweaked the way I wanted it too.

 

Nutritional Information Per Serving 

(1 cupcake without double cream and obtained from my fitness pal)

96 calories – 6.2g fat – 3.6g saturated fat – 3.8 g carbs – 5.7g protein