Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2011-10-14
Lemon Cheesecake Cupcakes
I just made these this past weekend and the
family gobbled them up. I set one aside in the refrigerator for
a friend and that, too, was snatched up when I wasn’t looking!
1 cup ground walnuts
1½ teaspoons ground cinnamon
3 tablespoons butter, softened, or coconut oil
Sweetener equivalent to 3 tablespoons sugar
12 oz cream cheese or Neuchâtel cheese, softened
1½ tablespoons coconut flour
2 large eggs
Grated rind and juice of 1 medium lemon
½ cup coconut milk
1 teaspoon vanilla extract
Preheat oven to 350°F.
In small bowl, mix together ground walnuts, butter
or coconut oil, cinnamon, and one-third of sweetener. Spoon into paper
cupcake liners and press down with spoon until flat.
In large bowl, place cream cheese, eggs, and coconut
flour and blend at low speed until well-mixed. Add in lemon rind and juice,
coconut milk, remainder of sweetener and vanilla and beat until thoroughly
mixed. Spoon mixture over top of walnut crust in cupcake liners.
Bake for 30 minutes. Remove and cool.
Optionally, decorate with slice of strawberry,
shaved dark chocolate, or mint leaf. Store in refrigerator.