Carrot Cheesecake Cupcakes

This recipe was inspired by 2 of my favorite desserts: cheesecake and carrot cake. This recipe contains no flour which helps reduce the total carb amount to just 6g per serving! This guilt-free dessert is sure to be a crowd pleaser!

Interested in more guilt-free dessert ideas? Check out Lower Carb Dessert Ideas!

Servings: 12 cupcakes

Serving Size: 1 cupcake

Ingredients:

• 1 container (8oz) whipped cream cheese
• 2 tbsp butter, melted
• 1 egg
• 1/2 cup shredded carrots
• ¼ cup crushed walnuts
• ¼ cup Truvia Baking Blend
• 1 tsp vanilla
• 1/8 tsp salt
• 1 tsp baking powder

Directions:

1. Preheat over to 350 degrees
2. Line cupcake tin with paper liners
3.   In a medium size bowl, combine all ingredients using a hand mixer
4. Mix ingredients until they are well combined
5. Fill each cupcake tin half way full
6. Bake cupcakes at 350 degree for 20-25 minutes
7. Allow cupcakes to cool on a cooling rack
8. Once cool, place cupcakes in refrigerator for 1 to 2 hours
9. Enjoy!