Atkins Pumpkin Cheesecake Muffins
2 (8 oz.) of cream cheese
1 can pumpkin
1/4 c. granulated Splenda or 1 tsp. Fiberfit (liquid Splenda)
1/4 c. Davinci praline or hazelnut syrup
1/4 c. sour cream
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Mix together according to the basic cheesecake muffin recipe. Put about 1 tsp. almond flour (ground almonds) in the bottom of the paper muffin cups. Bake at 350 for 20 minutes and leave in oven with the door open until cooled. Take them out of the muffin papers and refrigerate. If you like pumpkin pie, you will love this recipe.
24 muffins at 2 carbs per muffin
Hope you enjoy these Atkins cheesecake muffins. They really break up the monotony of the Atkins Induction Phase. The original recipe is found on Cream Cheese Muffins .
Hundreds of Lo-Carb Atkins friendly recipes are also available at the Recipe Room . Enjoy and good luck with the Atkins Diet.