MINI KEY LIME CHEESECAKES

MINI KEY LIME CHEESECAKES

BY Carolyn Ketchum

INGREDIENTS:

CRUST

½ cup almond flour
2 tbsp Swerve Confectioners
⅛ tsp salt
2 tbsp butter, melted

KEY LIME FILLING

6 ounces cream cheese, softened
⅓ cup Swerve Confectioners
2 tsp key lime zest (regular lime zest is fine too)
¼ cup key lime juice (regular lime juice is fine too)
1 to 2 tbsp heavy whipping cream

NUTRITIONAL FACTS:

Calories: 200
Protein: 4g
Total Fat: 19g
Carbohydrates: 16g
Dietary Fiber: 2g
Sugars: 2g
Cholesterol: 45mg
Sodium: 140mg

DIRECTIONS:

CRUST

Step 1

Line 6 muffin cups with parchment paper or silicone liners.

Step 2

In a medium bowl, whisk together the almond flour, Swerve, and salt. Stir in the melted butter until the mixture begins to clump together.

Step 3

Divide the crust mixture among the prepared muffin cups and press firmly into the bottoms.

KEY LIME FILLING

Step 1

In a medium bowl, beat the cream cheese and Swerve until smooth.

Step 2

Beat in the lime zest, lime juice, and 1 tbsp of the heavy cream. If the mixture is overly thick, beat in a little more cream.

Step 3

Divide the filling among the prepared muffin cups, filling each cup almost to the top, and smooth the tops. Tap the pan firmly on the counter to release any air bubbles.

Step 4

Place the muffin pan in the freezer until the filling is firm, about 2 hours. Peel the liners away and place the cheesecakes in the refrigerator until ready to serve.