Ingredients
8 oz cream cheese
1⁄2 cup sweetener
1 large egg
1⁄2 tsp vanilla extract
1⁄4 tsp salt
1⁄2 cup almond flour
1 tbsp sweetener
1⁄4 tsp cinnamon
salt, a pinch
2 tbsp butter, melted
Preparation
Preheat oven to 300 degrees F. Grease a 6 cup muffin tin, or line with paper cupcake liners.
In a mixing bowl, add almond flour, sweetener, cinnamon, and salt. Stir to break up lumps. Add melted butter and whisk to combine. Add 1 tablespoon of crust to the cupcake liners and press down with fingers to flatten.
Bake in the preheated oven for 10 to 15 minutes or until crust starts to brown. Remove, and let cool for at least 10 minutes.
In a large mixing bowl, beat the softened cream cheese until smooth. Add sweetener, egg, vanilla extract, and salt. Mix until well combined.
Fill cupcake liners with cheesecake batter about ¾ of the way up. Bake in preheated oven for 18 to 20 minutes. Remove when the center of cheesecake still jiggles a bit when the sides of the pan are tapped.
Let cool on the counter for 30 minutes, then cover and chill in the refrigerator for another 30 minutes. Serve and enjoy!
