MINI CINNAMON ROLL CHEESECAKES #SNACK #DESSERT

Searching for a fun small scale cheesecake formula? These little keto cinnamon move cheesecakes are anything but difficult to make and totally flavorful! What's more, the individual servings take into consideration impeccable segment control. Presently with an instructional video so you see exactly how simple these low carb smaller than usual cheesecakes are to make. This post is supported by Bob's Red Mill. 

This keto cinnamon move cheesecake was motivated by something I saw on Pinterest as of late. 

I realize I have referenced this previously yet I get no closure of motivation from my kindred nourishment bloggers and formula scholars. While a portion of my plans spring from the profound dull profundities of my own fevered mind, as a rule, I am roused by a formula somebody has done as of now. 

Since I see such a significant number of astonishing and heavenly dishes that I need to make myself. Or on the other hand rather, that I need to make OVER. Odds are great that the plans that grab my attention are wanton, sugar-filled manifestations from high carb dessert bloggers or formula magazines.

Ingredients  :

Crust  :

• 1/2 cup almond flour
• 2 tbsp Swerve Sweetener
• 1/2 tsp cinnamon
• 2 tbsp melted butter

Cheesecake Filling  :

• 6 ounces cream cheese softened
• 5 tbsp Swerve Sweetener divided
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1 large egg
• 2 tsp cinnamon

Frosting  :

• 1 tbsp butter softened
• 3 tbsp confectioners Swerve Sweetener
• 1/4 tsp vanilla extract
• 2 tsp heavy cream

Instructions  :

Crust:

1. Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
2. In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.
3. Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.

Cheesecake Filling:

1. Reduce oven temperature to 300F. In a large bowl, beat the cream cheese and 3 tablespoons of the sweetener together until smooth. Beat in the sour cream, vanilla and egg until well combined.
2. In a small bowl, whisk together the remaining 2 tablespoons sweetener and the cinnamon.
3. Dollop about 3/4 tbsp of the cream cheese mixture into each of the muffin cups and sprinkle with a little of the cinnamon mixture. Repeat 2 more times. If you have any leftover cinnamon "sugar", reserve to sprinkle on after the cheesecakes are baked.
4. Bake 15 to 17 minutes, until mostly set but centres jiggle slightly. Turn off the oven and let them remain inside for 5 more minutes, then remove and let cool 30 minutes. Refrigerate at least 2 hours until set.

Frosting:

1. In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
2. Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.

For more detail : http://bit.ly/2MfF5tf

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