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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.
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