March 28, 2020
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Keto Chocolate Chip Cheesecake Cupcakes

Good morning! Welcome to Everyday Noms! Today, we’re making Keto Chocolate Cheese
cupcakes! I was craving cheesecakes so bad, so I decided
to make a keto version of it. Click on the link below or go to my blog to
get the recipe! First, preheat the oven to 350°F. We are going to make the crust here. Melt some butter and mix in almond flour until
you get a crumbly texture. As each almond flour bag is different, mine
requires a little bit more to get it to crumble. Use your eyes and make sure it looks right! Evenly divide the dough. Use a spoon or your thumb to press it into
the lined muffin tins. Bake these crusts for about 7-10 minutes. They should be browned when you remove them. Next, beat the room temperature cream cheese
until it gets creamy. Add vanilla extract, egg, lemon juice, monkfruit
sweetener and salt. Mix again until smooth. Once you get the batter consistent, fold in
the chocolate chips. I use Lily’s stevia sweetened chocolate
chips. Not gonna tell you many chocolate chips you
want to add, I think I used a little more than half a cup. Scoop the batter into the muffin tins. Bake at 350°F for about 15-20 minutes. Once they’re done, leave it to cool in the
fridge for a day, or you can leave them in the freezer for about an hour or two. Check them regularly as you don’t want them
to freeze. What do you guys think? If you enjoyed this video, please leave a
like and subscribe! Do comment to let me know what recipes you’d
like to see. Till next time!

Randall Smitham