Directions

Combine flour, protein, swerve, and baking powder. In a separate bowl combine butter, vanilla, yogurt, and almond milk. Mix the wet with the dry. Now, depending how you want the cupcakes to look, you can add some crushed oops all berries to the batter at this point. The cupcake on the far left was done this way. I just added in until I liked the color. Otherwise, if you want it to look like the right two cupcakes, just pour it into greased cupcake liners and bake for 18 minutes or until a toothpick comes out clean.

While they’re baking, make the frosting. If you want to frost them all like pictured, you’ll need to double the frosting recipe. If you just want a normal amount of frosting, make what I have listed. Combine butter, cream cheese, and powdered swerve. Add in vanilla and unsweetened almond milk for flavor and consistency. At this point, you can add in the crushed cereal if you want the cupcake to look like the one on the right. If you like the one in the center, just save the crushed cereal for after you’ve frosted and sprinkle it lightly on top. I tried all of the versions by splitting my batter and frosting in half and the middle version was my favorite because there was just a hint of fruity cereal but if you want more flavor I’d try one of the other two, or split your batter and frosting like me and try them all.

Directions

Serving Size: 2

Combine melted butter and 1/4 cup crushed fruity pebbles. Press into the base of a cupcake liner in a muffin tin. Combine cheesecake ingredients and pour over top of the fruity pebble crust. Bake at 350 degrees for 18-20 minutes. Let cool on the counter and come down to room temperature before placing in the fridge for 4 hours or overnight. This recipe makes 2 mini cheesecakes!