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Egg Fast Caramel Machiatto Cheesecakes – Low Carb


For the cheesecakes:

  • 8 oz cream cheese, softened
  • 2 Tbsp unsalted butter (I prefer Kerrygold)
  • 3 eggs
  • 3 Tbsp Cold Brew Coffee Concentrate (or espresso)
  • 1 Tbsp sugar free caramel flavored syrup
  • 1/3 cup granulated sugar substitute (Swerve, Splenda, Ideal, etc)

For the frosting:

  • 3 Tbsp unsalted butter, softened
  • 3 Tbsp sugar free caramel flavored syrup
  • 2 Tbsp granulated sugar substitute (Swerve, Splenda, Ideal, etc)
  • 8oz Mascarpone cheese, softened


For the cheesecakes:

  • mix all of the cheesecake ingredients during a cure or mixer. mix till sleek. Pour into nine lubricated siloxane cake molds, or during a cake pan lined with paper liners. Bake at 350 degrees (F) for quarter-hour or till firm once agitated slightly. take away and chill for one hour within the deep freezer|fridge} or a minimum of three hours (preferably overnight) within the refrigerator.

For the frosting:

  • Cream the butter, sugar free caramel sweetening, and sweetener along till downy. At an occasional speed (or it'll break), mix within the cream cheese till sleek. take a look at and modify for desired sweetness. If your icing breaks, add a couple of tablespoons of standard cheese to stabilize it. Pipe or spoon onto your chilled cheesecakes before serving.

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