Following is a recipe for low-carb cheesecake cupcakes by my wife, Laura.
The cupcakes don't look like the picture above, it was just the best looking picture I could find of a cheesecake cupcake.
Low Carb Cheesecake Cupcakes
3 - 8 oz. packages cream cheese
1-1/2 Tblsp. Stevia (or 1 cup Splenda)
1-1/2 tsp. vanilla
1/4 c. heavy cream
8 oz. sour cream
1-1/2 tsp. Stevia (or 2 Tbsp. Splenda)
1/4 tsp. vanilla
Bring cream cheese to room temperature. Place cream cheese in a bowl and add one egg at a time beating with a hand mixer. Slowly add the Stevia and vanilla. The batter will be thin. Pour into paper cupcake liners about an 1/8 inch from the top.
Bake in a 300 degree oven for 30 minutes (or until large cracks appear on the top). Remove from oven and cool for 5 minutes.
For the filling, add the Stevia and vanilla to the sour cream. Add a teaspoon on top of each cupcake and return to the oven for 5 minutes.
Cool for 5 minutes and then refrigerate.
Notes: These cupcakes can also be frozen. You may add lemon juice and lemon zest to the sour cream filling (though I only recommend this if you are making the regular cupcakes and NOT the chocolate ones - unless you like the taste of lemon with your chocolate!).
Add 1 pkt Nestle Choco Bake Pre-Melted Unsweetened Chocolate Flavor and 3/4 Tblsp. Stevia to cream cheese mixture.
Makes 18 cupcakes. Cupcakes are 1.92 carbs for vanilla and 2.36 carbs for chocolate. What I do is fill 9 cupcake liners with white, 9 cupcake liners with chocolate and then the remaining chocolate I put on top of the white and swirl them together.
My wife and I love these cheesecake cupcakes so much that I make a new batch every weekend. It's wonderful to be able to eat something sweet and not feel the least bit guilty about it.