No Sugar Baker’s Chocolate Chip Almond Mini Cheesecakes

Crust Ingredients:

1 C. Sliced Almonds
½ C. Almond Flour
4 T. Melted Butter
2 T. Swerve Granular
1 t. Salt

Cheesecake Ingredients:

8 Ounces Cream Cheese
2 T. Swerve Granular
1 T. Swerve Brown
1 t. Almond Extract
3 T. Sour Cream
1 Egg
¾ C. Lily Dark Chocolate Chips (No Sugar Added)

Easy Directions: Line a cupcake pan with paper liners. In a small bowl, combine all the crust ingredients and mix until crumbly. Pat into each cupcake liner. Bake at 400 for 10 minutes. Set aside and let cool. In large mixing bowl, whip the cream cheese and both Swerves. Add remaining ingredients and fill each cupcake liner. Bake at 325 for 25 minutes. Remove and let cool at room temperature. Place in refrigerator overnight. Remove paper liners. I made a whipped cream topping for each mini cheesecake. In mixing bowl, whip heavy whipping cream, almond extract and Swerve Confections until peaks form. Yum!!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...

2 Comments

Deanne Nourse July 28, 2020 at 2:48 pm - Reply

Is swerve the same as Splenda ?
- admin July 28, 2020 at 2:51 pm - Reply
  
  No, I don’t eat Splenda! Swerve is natural and found near your sugars.