Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
12
Yield:
12 small cheesecakes
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
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.
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.
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 Facts (per serving)
273
Calories
27g
Fat
16g
Carbs
7g
Protein
