After realizing back in April I was at a HORRIFING 203 pounds (that’s obese on the BMI chart y’all). I formed a plan and jumped on the Atkins, Keto, Low-Carb, whatever-you-wanna-call-it train. I’ve been on this train before and it works well for me. My diet officially started on May 27th and I’ve not cheated once. To date, I’ve dropped 30 pounds this summer. Check out my face – Bye, bye bloat! I might work up the courage to show the full fledged body shot when I reach my final goal, but I still have aways to go.
On the left I am 120 days low carb & alcohol free – 173 pounds. On the right, loaded with carbs, and unhealthy liquids and ready for change – 203 pounds.
No makeup or filters in either photo.
After a couple of months of zero cheating, I was really hankering for something sweet. Just a friendly little nibble while everyone else lapped up their ice cream or smoothies or whatever. Let me tell you something, greater love has no woman than one who scoops ice cream and whips smoothies and makes biscuits and pies and cookies she can’t eat, but feeds to the people who live with her. I didn’t even lick the spoon. That’s dedication in my opinion.
Anyway, I was feeling pretty left out so I started doing some research and playing with some ingredients.
I found this gem of a recipe and couldn’t wait to try it. I opted out of the crust, to save a few precious carbs, and decided on cupcakes instead. I cut the recipe in half and it made 10 regular size cupcakes. Without the crust they figured out to about 5 carbs each. An acceptable number for such a treat. Bake about 25 minutes and let cool completely before storing in the fridge or freezer. The cupcakes liners are easier to remove if frozen, just FYI.
I topped them with a modified lemon curd and little meringue cookies.
I will do those recipes in a couple of days. Promise!
Oh, and some plain whipped cream. For fun. And height.
Even my family loved these things and I had to threaten them heavily. No way were they gobbling up the only treat I can actual consume. Not today, people. Not today.
Okay, so the poor little cheesecake is kinda drowning but I was having a Monday and I needed a pick-me-up. Even with all the toppings this bad boy only got up to 8 carbs.
Happiness on a plate!
Homemade Sugar Free Lemon Curd.
Have a great Wednesday!
6 thoughts on “Guilt-Free Cheesecake Cupcakes with Lemon Curd”
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Yummy!!! You look great btw! I’m not as dedicated but seriously trying my hand a a low (until zero) gluten diet. Irradiating gluten is becoming easier though as my body purges itself with just a small amount. Lol
If you’re wanting to go all GF, you should get Carol Fenster’s cookbook. It’s called 1,000 Gluten Free Recipes and it’s very good. My family doesn’t avoid gluten and I still use it often. Her muffins, breads and pie crusts are all very good as well.
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Looks delicious. Thanks for posting it.