This is/was the last bite of a luscious, oh, so creamy, chocolate chip cheesecake. So good, so sad that it is gone.
espresso "MIM" (muffin in mug) , minus the chocolate chips because there were plenty in the cheesecake batter and I wanted to keep this low carb and THM. This is what happens when you play in the kitchen , sometimes the experiment does not fit the pan you intend to use. So while I was looking at about 1/3 cup batter which would not fit in the tiny spring form pan this muffin popped into my mind, little wonder, it was good all by itself, adding cheesecake would skyrocket it to another incredible level!
First the cheesecake, I made a large regular cheesecake for my family, then made a tiny low carb one just for me using a 4" mini spring form pan.
1/2 cup plus 2 tablespoons almond flour
2 tablespoons butter, melted
2 teaspoons erythritol
dash stevia if you like things really sweet
Mix all in a small bowl,
8 oz. cream cheese, regular or 1/3 fat, room temperature
2 tablespoons erythritol
1 teaspoon vanilla
1-2 squares 90% chocolate bar, chopped (I used Lindt)
Preheat oven to 350F.
You should have, if you used the same size pan, about 1/3 cup extra batter, give or take. Mix up your favorite MIM, and bake half way.
If you don't want to make both, then use a larger pan for the cheesecake and you won't have any batter left, maybe a 5 or 6" oven proof bowl. As for me, extra cheesecake batter just makes my creative juices run wild!
You can also see this and other yummy low-carb or THM recipes on Gwen's Nest .
Special thank you to Pearl and Serene the authors of Trim Healthy Mama.
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