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.