Cinnamon Cheesecake

Ingredients:

Crust:

1 cup almond flour
1/4 cup confectioners Swerve
1 teaspoon cinnamon
4 tablespoons melted butter

Cheesecake:

1 1/2 cups cream cheese - softened
10 tablespoons confectioners swerve - divided
1/2 cup sour cream
2 large eggs
splash of vanilla
4 teaspoons cinnamon

Frosting:

1/4 cup softened cream cheese
1/2 cup swerve
splash of vanilla

Instructions:

Heat oven to 325 degrees and spray muffin tin with pam
Mix together the crust ingredients and press into bottom of muffin pan
Bake for 7 minutes
Reduce oven to 300 degrees
In a bowl, beat the cream cheese then 6 tablespoons of swerve. Add in the sour cream, vanilla, and eggs until well combined
In a bowl mix together the remaining swerve and cinnamon
Add 1 tablespoon of cheesecake mixture on top of the crust, sprinkle sugar/cinnamon mixture, and repeat two more times - top with cinnamon/sugar mixture
Bake 15-17 minutes until is set but slightly jiggly.
Refrigerate for 2 hours
In a bowl mix together frosting ingredients and place on top of the individual cheesecakes

*Makes 12 servings. With my ingredients it calculates to 3 carbs per cheese. Carb count is subject to change with your own ingredients.

Comments

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