Low Carb Lemon Caramel Mini Cheesecakes - cooking recipe

Ingredients

12 ounces cream cheese, room temperature
1/2 cup Stevia Truvia
1 tablespoon coconut palm sugar
2 extra large eggs, room temperature
1 teaspoon vanilla
1 (1/2 ounce) packet True Lemon crystals
3/4 cup sour cream, room temperature

Preparation

Preheat oven to 325\u00b0.
In the bowl of a food processor, blend first three ingredients until smooth.
Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition.
Add remaining ingredients, and blend until smooth.
Place 10 foil liners into a cupcake pan, and distribute batter evenly.
Firmly tap the pan on the counter to force air bubbles to rise to the top.
Bake for 20-25 minutes, until batter is set, but still jiggly.
Let cool for 4 hours.
Enjoy. Refrigerate. Freeze if you don't eat it all in one day.