Ingredients

• 0.67 cups almond meal
• 5 tablespoons butter , melted
• 2 , 8 ounce
• 0.75 cups low-calorie natural sweetener , such as Swerve
• 0.25 cups heavy whipping cream
• 2 tablespoons water
• 3 large eggs
• 0.5 cups sour cream
• 2 tablespoons almond flour
• 1.5 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2. 2 Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
3. 3 Stir together cream cheese and sweetener in a separate 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 until incorporated. Spoon into the prepared paper liners.
4. 4 Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.

Nutrition per serving