No Sugar Baker’s Cinnamon Roll Cheesecakes

Crust Ingredients:

½ C. Almond Flour

3 T. Swerve Granular

1 t. Cinnamon

3 T. Butter, Melted

Cheesecake Ingredients:

8 Ounces Cream Cheese

4 T. Swerve Granular

½ C. Sour Cream

1 Egg

Cinnamon Sprinkle Ingredients:

2 T. Swerve Granular

4 t. Cinnamon

Frosting Ingredients:

1 C. Heavy Whipping Cream

1 T. Butter

½ C. Swerve Confections

1 T. Vanilla

Easy Directions:

In a small bowl, combine all crust ingredients. Mix until crumbly and pat into 6-8 cupcake liners in muffin pan. Bake at 325 for 6-7 minutes. Set aside and let cool.

In mixing bowl, beat with electric mixer the cream cheese and Swerve. Add in the rest of the cheesecake ingredients and continue to mix until light and fluffy. When crust is cooled, spread 1/3 of batter into each cupcake liner and set aside rest of batter.

In small bowl, combine the cinnamon sprinkle ingredients and sprinkle 1/3 of topping onto each cheesecake. Repeat the 2^nd and 3^rd step steps until all batter and sprinkles are gone.

Bake at 300 for 15 minutes, until mostly set. Turn off oven and let sit in oven for an additional 10 minutes. Let cool and refrigerate overnight.

In mixing bowl, whip together all frosting ingredients until smooth and fluffy. Top with cheesecake with frosting and lightly dust with cinnamon.

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...