Ingredients
12
12 servings
- •⅔ cup almond meal
- •5 tablespoons butter, melted
- •2 (8 ounce) packages cream cheese
- •¾ cup low-calorie natural sweetener (such as Swerve®)
- •¼ cup heavy whipping cream
- •2 tablespoons water
- •3 eggs
- •½ cup sour cream
- •2 tablespoons almond flour
- •1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
- Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
- Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
- Let cool at room temperature; refrigerate 8 hours to overnight.
Nutritional Facts
Per 12 servings
- Calories: 273
- Carbohydrate: 16g
- Fat: 27g
- Fiber: 1g
- Protein: 7g
- Sugar: 1g
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