2 tbsp low carb powdered sweetener (I used Swerve)
8 oz Cream Cheese
3/4 cup Heavy Cream
1 cup low carb powdered sweetener (Also used Swerve)
1 tsp Vanilla Extract
Steps:
Stir the vanilla, almond flour, some of the swerve, and melted butter together. It should be very thick, like sugar cookie dough.
Divide the crust mixture between 12 muffin tins. You can use your fingertips or the bottom of a small measuring cup to press the crust into the bottom of the muffin tin.
Now you have two options. You can bake your crust for 10 - 15 minutes in a pre-heated oven at 150ºF / 175ºC. Or you can refrigerate the crust for at least one hour, and it will harden. It's quite good this way. If you bake your crust, don´t forget to let it cool completely before adding the filling.
Combine your room-temperature cream cheese, one tsp of vanilla and one cup of powdered Swerve with a mixer until it is mixed well. It will be thick and creamy.
Finally, mix in the heavy cream (do not beat it first.) Once those are all mixed well, it will be light and have a pudding-like texture.
After you mix the filling, pour it on top of your cooled crust. Cover the cheesecake with a lid or plastic wrap.
Chill your cheesecake in the fridge for at least four hours.
Before serving drizzle your mini cheesecakes with strawberry jam or another berries jam and top with fresh berries.
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