Ingredients:
Crust:
- 3/4 cup ground almonds
- 1 Tbsp xylitol (or sweetener of choice)
- 2 tsp Becel light olive oil margarine
- 1 tsp cinnamon
Filling:
- 16 laughing cow cheese wedges
- 1/2 cup xylitol (or sweetener of choice)
- 2 eggs
- 1 tsp vanilla
Directions:
Crust:
- Mix all well and press into the bottom of a regular 12 count muffin tin. I used cup liners for easy removal, and an appropriately sized cup to press it down firmly.
- Bake crusts 10 mins at 350 F.
- Pull out and let them cool as you prepare the filling.
Filling:
- Blend/whisk wet ingredients together until there are no lumps.
- Divide evenly amongst the muffin cups.
- Bake 20 mins at 350 F and then remove to cool.
You can top them as desired and eat. They also freeze and defrost very well.
Nutrition Per mini cheesecake:
- Fat 6gm,
- Carbs 2.8 gm – Fiber 0.8gm, net carbs 2,
- protein 5 gm.
Makes 12 servings
Credit: Leanne Brannigan