Low Carb Mini Cheesecake

 

		Ingredients: 3 (8 ozs) packages cream cheese (softened) 3 egg 3/4 cup Splenda sugar substitute 1/2 T vanilla extract	Nutrition Information: Recipe makes 12 Servings (Calories: 217) @ 1.7 NET carbs,  21.0 fat, 5.8 protein
	Directions: Preheat oven to 325oF. Combine cream cheese, Splenda and vanilla until smooth. Add eggs one at a time, beating until smooth. Spray cupcake pan with cooking spray. Fill each cupcake hole 3/4 full. Set cupcake pan in a jellyroll pan or any other pan that is large enough for the cupcake pan to sit in. Fill jellyroll pan about half with water. Bake for 30 minutes. Let sit until cooled. Chill in refrigerator for about 1 hour or so.

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