Mini cheesecakes - Keto

5 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.1 tsp Cinnamon, ground
12 tsp Swerve confectionery sugar substitute
5 tbsp Butter, salted
8 oz Cream Cheese
4 tbsp Sour Cream
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract

Preheat oven 350°. Line a 12 regular size muffin tin with parchment paper cupcake liners. Melt butter and cool room temperature. Add in 1 1/4 cup of almond flour, a pinch of salt, a dash of cinnamon, and a quarter of a cup of swerve confectionery sugar. Mix well and divide into 12 muffin cups and press down firmly. In a separate bowl mix together one egg whisked, 8 ounces of cream cheese at room temperature, a quarter of a cup of sour cream, 1/4 of a cup of swerve confectioners sugar, and 1 teaspoon of vanilla. Mix well with an electric mixer. Divide the cream cheese mixture into each one of the muffin cups. Approximately 1 1/2 to 2 tablespoons each. Bake at 3:50 for 20 minutes. Remove from oven and let cool. Transfer to a cooling rack and place in the fridge for an hour. Transfer them to a sealed container and keep refrigerated, or freeze. Serves 12. One cheesecake per serving. Add fresh fruit if desired. Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user THINKITTY2.