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!!

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