Make a batch for a party or for your own personal stash of YUM bites with only 3 carbs each! Have one for breakfast, a snack, or desert. Low carb, sugar free and grain free, it makes for the perfect, guilt free yum in your cupboard.
CRUST INGREDIENTS for 12 individual cheesecakes.
2 cups whole almonds chopped
2 tablespoons Stevia or sweetener of choice
4 tablespoons real butter
FILLING INGREDIENTS for 12 individual cheesecakes
2 package Philadelphia cream cheese
3/4 cup sour cream
1/4 cup Stevia or sweetener of choice
1 teaspoon vanilla extract
1 teaspoon baking powder
TOPPING when served
1/4 cup frozen mixed berries per cupcake when thawed
WHIP IT UP INSTRUCTIONS
A) Preheat over to 350 F / 270 C. Hand chop almonds and add 2 tbsp sweetener + 4 tbsp butter and beat, it will be coarse. Spray 12 muffin tins, or standard silicone muffin liners. Line metal tins with paper or foil muffin liners. Silicone liners help the muffin to pop out without shredding the sides. Place crust dough in muffin liners and press into the bottom. ( I used left over crust dough in center of each cupcake. ) Bake for 8 minutes.
B) I use old fashioned hand mixer to beat the filling ingredients. Scrape and mix well till smooth. Add vanilla and eggs, mix well. Divide batter to fill muffin cups near the brim. Bake for 30-40 minutes. Cool completely. Refrigerate for at least 2 hours before attempting to remove from baking tin. Serve with thawed berry topping. This makes 12 individual cheesecakes plus one small cheesecake. Wrap in plastic wrap and freeze. To serve just thaw in the fridge overnight. Two for breakfast with bullet coffee, or 1 for a snack. With NO topping these are amazing! ENJOY your high fat life and energy!!