INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CRUST
Step 1
Preheat oven to 325F and line a standard muffin pan with 12 cupcake liners (parchment paper liners are ideal).
Step 2
In a medium bowl, whisk together almond flour, cocoa powder and Swerve. Add melted butter and mix until it resembles crumbs.
Step 3
Divide crust mixture evenly into bottoms of cupcake liners and press down firmly with fingers.
Step 4
Bake 8 minutes. Remove and let cool.
CHEESECAKE
Step 1
Reduce oven temperature to 275F.
Step 2
In a large bowl, beat cream cheese and confectioner's Swerve until smooth. Beat in egg, whipping cream, cherry extract and food coloring, if using. Beat until smooth.
Step 3
Divide mixture evenly over cooled crusts and bake 25 minutes or until just firm to the touch. Remove and let cool.
CHCOLATE GANACHE
Step 1
In a small saucepan over low heat, melt butter and unsweetened chocolate until smooth. Stir in confectioner's Swerve and vanilla extract. Let cool 5 to 10 minutes, until thickened but still pourable.
Step 2
Drizzle over cooled cheesecakes.
Makes 12 servings.
