Egg Fast Caramel Macchiato Cheesecakes – Low Carb
Recipe GLPR0285e6ea01c85b
Individual creamy, rich cheesecakes infused with cold brew coffee and topped with a silky sugar-free caramel mascarpone frosting. These gluten-free, low-carb mini cakes are baked in silicone molds, making them easy to remove and serve. Perfect for keto and egg fast diets.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons cold brew coffee concentrate or espresso
8 ounces cream cheese, softened
3 large eggs
1/3 cup granulated sugar substitute
8 ounces mascarpone cheese, softened
2 tablespoons unsalted butter
3 tablespoons unsalted butter, softened
1 tablespoon sugar-free caramel flavored syrup
3 tablespoons sugar-free caramel flavored syrup
2 tablespoons granulated sugar substitute
Directions
In a blender or food processor, combine the softened cream cheese, eggs, 1/3 cup sugar substitute, and cold brew coffee concentrate. Blend on high speed until the mixture is completely smooth and well combined with no lumps.
Pour the cheesecake batter evenly into 9 greased silicone cupcake molds or a muffin tin lined with paper baking cups.
Bake in a preheated 350°F oven for 15 minutes, or until the tops are set and the cakes are firm when gently shaken. The internal temperature should reach 160°F.
Remove the baked cheesecakes from the oven and allow them to cool to room temperature. Then chill in the freezer for at least 1 hour, or in the refrigerator for at least 3 hours (overnight is ideal).
While the cheesecakes chill, prepare the caramel mascarpone frosting by beating together the softened butter, 3 tablespoons sugar-free caramel syrup, and 2 tablespoons sugar substitute in a bowl until light and fluffy.
On low speed to prevent breaking, gently blend in the softened mascarpone cheese until smooth. If the frosting separates, add a few tablespoons of additional cream cheese to stabilize it. Taste and adjust sweetness as needed.
Once the cheesecakes are fully chilled, pipe or spoon the caramel mascarpone frosting onto the top of each cake. Drizzle with a small amount of the remaining 1 tablespoon sugar-free caramel syrup if desired. Serve immediately or store in the refrigerator.
