Low Carb Mini Cheesecakes

These are good. Very good! They were so good that I had to give away some of them lest I eat them all!

I love the fact that the ingredients are simple and they are fast to throw together and bake. A muffin tin is neccesary to make these or you can use a ramekin with some cupcake liners in them. Even though these are sugar free and low carb, I'm sure regular sugar and ordinary flour could be used for them for a regular version.

Preheat oven to 350*.

Cheesecake:

16 ounces cream cheese

2 eggs

1/2 cup xylitol

1 Tbsp pure vanilla extract

2 Tbsp almond flour

Topping:

3 Tbsp of sour cream

1 tsp. of Xylitol

Line cupcake/muffin tin with cupcake liners and spray just a tad with non stick spray. Set aside.

Beat cream cheese till it loosens up and is easy to blend. It will take a while. Add eggs vanilla and continue to mix till lumps are gone and, once again, easy to mix. Add in flour and mix well.

Put batter into a plastic ziploc bag and snip corner. Pipe equal amounts into 12 muffin tins. Flatten with spoon. Bake for 20 minutes.

Mix together sour cream and xylitol and top each cheesecake with a dollop. Spread out with spoon and allow to cool. Refrigerate overnight.

ENJOY!!!

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Have a Lovely Day!!!

I've added a few tweaks of my own this recipe but the original can be found at Healthy Living and Weight Loss. Please stop by there and leave a comment!