So we’ve been traveling a lot this month, and I have been indulging in carbs pretty much every weekend. It’s definitely taken a toll, so I’m egg fasting this week to get back on track! Since I’m eating this way already, I figured I’d experiment with some more egg fast recipes to share with you guys!
My inspiration for these cheesecakes was some Cold Brew Coffee Concentrate that I got at Trader Joe’s this weekend. I was really excited to come home and try it in my bulletproof coffee on Tuesday, but was sorely disappointed when I really disliked the flavor. It was too acidic for my taste and I couldn’t even finish the cup – I tossed it and made a fresh one using my regular coffee.
But now I have a full jug of coffee concentrate in my fridge, and I need a way to use it up so it won’t go to waste! Enter this bulletproof cheesecake! The coffee concentrate works perfectly for this – and I suspect it would make amazing ice cream as well by the way! If you don’t have any concentrate, you can just use some really strong coffee in the cheesecake batter instead.
To make these egg fast friendly, I used more eggs to cream cheese than I would normally for a cheesecake – though still not enough to make it a one to one ratio. The result was nice and light, with a distinct coffee flavor. I also added a little sugar free caramel syrup to the batter, and lots to the frosting, giving this a caramel machiatto vibe. SO. DELICIOUS.
Now I’m reading your mind here and I know you’re thinking “I’m going to make a ton of these and eat them 24/7 for the next 3 days. Egg Fast Menu Complete.” And it’s not actually a bad idea. But technically these alone wouldn’t be strictly egg fast fare because there is more cream cheese than eggs in here.
Still – they are pretty fat fast friendly, so you’d probably lose weight – maybe lots of it! I may try it myself – you know…for science! If you do the cheesecake fast be sure to tell us your results – I’m dying to know what would happen!
Even if these are a little heavy on the cream cheese vs. the eggs, they are the perfect snack or meal replacement on your regular egg fast – just eat more eggs and less cheese for the rest of your meals that day.
Print
Egg Fast Caramel Machiatto Cheesecakes – Low Carb
- Yield: 9 cheesecakes 1x
Description
A coffee house-inspired cheesecake recipe with caramel frosting that is low carb, keto, lchf, egg fast, and Atkins Diet friendly!
Ingredients
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 see example
- 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 see example
- 2 Tbsp granulated sugar substitute (Swerve, Splenda, Ideal, etc)
- 8oz Mascarpone cheese, softened
Instructions
For the cheesecakes:
- Combine all of the cheesecake ingredients in a magic bullet or blender. Blend until smooth. Pour into 9 greased silicone cupcake molds, or in a cupcake pan lined with paper liners. Bake at 350 degrees (F) for 15 minutes or until firm when shaken slightly. Remove and chill for one hour in the freezer or at least 3 hours (preferably overnight) in the refrigerator.
For the frosting:
- Cream the butter, sugar free caramel syrup, and sweetener together until fluffy. At a low speed (or it will break), blend in the mascarpone until smooth. Test and adjust for desired sweetness. If your frosting breaks, add a few tablespoons of regular cream cheese to stabilize it. Pipe or spoon onto your chilled cheesecakes before serving.
Notes
Approx. nutrition info per serving: 286 calories, 29g fat, 1g net carbs, 5g protein
Nutrition
- Serving Size: 1 cheesecake
So I thought you guys might get a kick out of this – I was done taking photos and turned to put my camera away when the posterboard I was using as a reflector fell over and landed right on top of my cheesecakes, squishing the frosting flat. When I lifted the board in horror, one of the cheesecakes was stuck to it and stayed suspended on the board long enough for me to shoot this photo.
Then it fell on the table. So I ate it of course – because that’s how I roll. I DID wipe the frosting from the board and table with a clean cloth like a responsible adult, rather than licking it all off like I wanted to – I get points for that right??? ;)
[divider]
New to IBIH and wondering what an egg fast is? Find out how you can lose weight on an egg fast here and get a free, easy to follow 5 day egg fast menu plan here!
[divider]
Be sure to enter my September Keto Baking Essentials Giveaway!!!
[divider]
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!
All three for just $9.99!
Angie says
can you just use regular cream cheese in the frosting instead of the mascarpone?
Kristen says
Can you please tell me the nutritional facts on these?
Angela says
These are amazing!! The texture was so light and the flavor is just perfect. I am so happy I came across your site, I also just bought your book on Amazon a few days ago… it is also just wonderful. Really, really good information and recipes. Thank you!
Mellissa Sevigny says
Thanks so much Angela! Glad you’re enjoying it! ?
Diana says
I’ve been doing Keto for only a month… but lemme tell you that this was scrumptious!!! I followed recipe to a T – minus not having coffee bc I didn’t have that item on hand. Thank you SO much for sharing this recipe- my wicked sweet tooth thanks you as well! ;)
★★★★★
Calvin says
Looks creamy, perfect to go with tea
Deidre says
I’m on my 4th try making these. Every time I go strictly by the recipe but they always rise up really tall like a muffin and then as soon as I take them out of the oven they flatten like a pancake. :( I really love the flavor of these and the icing is divine so I’m willing to try over and over to perfect whatever it is I’m doing wrong. This time I used my kitchen aid mixer on low to mix (to reduce air bubbles), then only done 300F on the oven and we shall see what happens. :)
Nicole says
I have a question, How do I get the sugar free syrup and butter to mix? The syrup is water based and won’t combine with the butter?
Michelle says
What is the size of the cupcake pan? Is a mini-pan or a regular sized cupcake pan?
Stepoop says
Can I use regular black coffee in place of the concentrate/espresso?
Mellissa Sevigny says
You won’t get the same coffee flavor but sure.
Lillian Newcomb says
made these about two hours ago and OMG they are so good I wanted to cry. Thank you for a wonderful treat.
★★★★★
Tory says
Would these keep in the fridge? Freezer?
Mellissa Sevigny says
Fridge – yes, freezer – not sure…
Stacey says
Made these and shared with some keto friends and they were amazing! So simple to make. Didn’t have any caramel syrup so substituted SF Maple and it worked beautifully. Only issue was the topping. It was 32C that day so it wouldn’t come together very well. Spooned it on and tasted delicious.
★★★★★
Julie says
I’m not a carmel girl but am thinking about substituting with torani sugar free chocolate syrup for a mocha flavor.
Carolyn says
I used sugar fee maple syrup and it was super yummy
Amy S says
Has anyone tried freezing these?
★★★★★
Direbunny says
Holy knock my socks off batman.
Delicious. Just delicious.
We did deviate from the recipe in only one respect: We used the Torani Sugar Free Salted Caramel instead of the Torani Sugar Free Caramel, because that’s what the store had. Also, we stuck with Swerve for our granulated sweetener (we have a supertaster in the house who detests the taste of Splenda).
We did have an issue with creaming the butter, syrup and swerve. Adding the mascarpone made it possible for my stand mixer to incorporate the ingredients though so it all ended up well.
Mellissa Sevigny says
So glad you guys liked it! I’m a Swerve convert myself now, especially in baked goods!!!
Dian Curry says
I made this over the weekend with a caramel chai tea that I cold brewed for 36 hours. Fantastic! My best friend’s kids had so much fun helping me make it and they loved it just as much as I did.