Ingredients for - Jen's Keto Cheesecake Cupcakes

1. Cream cheese, softened 2 (8 ounce) packages
2. Ricotta cheese 1 cup
3. Low-calorie natural sweetener (such as Swerve®) ¼ cup
4. Eggs 2 large
5. Egg yolks 2 large
6. Vanilla extract 1 teaspoon

How to cook deliciously - Jen's Keto Cheesecake Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.

2 . Stage

Beat cream cheese and ricotta cheese with an electric mixer until creamy. Add sweetener, eggs, egg yolks, and vanilla; beat until smooth. Scoop mixture equally into the prepared muffin cups.

3 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

4 . Stage

Store cooled cupcakes in the refrigerator.