Low Carb Induction Cream Cheese Cake

Sometimes life can get the best of you and you fall off the wagon and start putting on the weight. I found this happening to me so I had to nip it in the butt. Everyday I would say I would start and each day went by, finally I got into the right mind set and off I went. I started the Atkins Induction program and man, many times I would ask myself why couldn’t I not do this long time ago. It is funny what the mind can do to you. Any way I have 2 more pounds to go and will be right were I want to be. It only took two days for me to go into ketosis.
I found that I was missing that little sweetness after my meals so I thought this Low Carb Induction Cream Cheese Cake would do the trick. Now I only put in 1/2 cup of xylitol and it probably could be a little more sweeter just for the fact I am not adding any fruit on top until I am out of the induction phase. But I tell you once I’m able to add the fruit I’ll be in heaven.
So lets get started and I’ll show you how to make it:)

2 1/2 packs of cream cheese (625 grams)

1/2 cup of half and half

1/4 cup of sour cream

3 eggs

1 tsp vanilla

1 tsp lemon

1/2 cup powdered xylitol

Directions

1. Use eggs and cream cheese at room temperature.

2. Preheat oven to 325.

3. Line muffin pans with silicone liners or paper liners.

4. Mix cream cheese and eggs together until creamy.

5. Add sour cream and half and half,blend well.

6. Add vanilla, lemon and powdered xylitol.

7. Using measuring cup pour into lined muffin pan.

8. Cook for 20-25 minutes.

9. Test with a toothpick, if it comes out clean it is done.

10. Refrigerate.

Servings: 18

Yield: 1.5 carbs per serving

Stay Healthy and Live Well

Gayle