Carbs Per Serving: 3.2 g
Skill Level: Medium
1 cup pecans
1 tablespoon whole wheat flour
2 (8 ounce) packages cream cheese, room temperature
1 (8 ounce) container sour cream
3 large eggs
3/4 cup Fructevia, Steviva Brand Stevia Blend or (3/4 cup of apple sauce with less the an 1/8 of a teaspoon Steviva Brand Stevia Powder)
1 teaspoon vanilla extract
1 teaspoon lemon extract
muffin tin with 12 large cups, preferably non-stick
Grease the muffin tins by spraying with a non-stick spray. Preheat the oven to 350 degrees.
Place the nuts and the whole wheat flour in a food processor or blender and chop to a fine texture. Place in a small bowl and set aside.
Place all remaining ingredients in the large bowl of your mixer. Beat until well combined and smooth.
Add 1/2 cup of the cream cheese mixture to the nut mixture and stir together until well mixed. Divide this mixture among the muffin tins and press into the bottom of each cup with the back of your spoon.
Pour the cream cheese mixture over the nut mixture in each muffin tin, dividing the mixture evenly among the muffin cups. Place in the preheated oven and bake for 30-40 minutes, just until a knife inserted in the center comes out clean. Remove from the oven and cool at least 30 minutes before removing from the tins.
Invert onto a sheet of waxed paper to finish cooling. Place on a platter or plate and refrigerate until ready to serve. When serving, garnish with fresh berries, whipped cream or a mint leaf if desired.
Total Calories: 1032 (total)
Calories Per Serving: 86
Total Fat Per Serving: 3.0 g
Saturated Fat: 8.7g
Cholesterol: 3.5 mg
Sodium: 3 mg
Total Carbohydrates: 38.4 g
Carbohydrates Per Serving: 3.2 g
Dietary Fiber: 2.2g
Protein Per Serving: 4 g