Low Carb Lemon Caramel Mini Cheesecakes

• 12 ounces cream cheese, room temperature
• 1/2 cup Stevia Truvia
• 1 tablespoon coconut palm sugar
• 2 extra large eggs, room temperature
• 1 teaspoon vanilla
• 1 (1/2 ounce) packet True Lemon crystals
• 3/4 cup sour cream, room temperature

1. Preheat oven to 325u0b0.
2. In the bowl of a food processor, blend first three ingredients until smooth.
3. Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition.
4. Add remaining ingredients, and blend until smooth.
5. Place 10 foil liners into a cupcake pan, and distribute batter evenly.
6. Firmly tap the pan on the counter to force air bubbles to rise to the top.
7. Bake for 20-25 minutes, until batter is set, but still jiggly.
8. Let cool for 4 hours.
9. Enjoy. Refrigerate. Freeze if you don't eat it all in one day.

cream cheese, stevia truvia, coconut palm sugar, eggs, vanilla, packet, sour cream

Taken from www.food.com/recipe/low-carb-lemon-caramel-mini-cheesecakes-468136 (may not work)