These individual cheesecakes are amazing! The secret is using Allulose which makes it have the perfect consistency for a frozen dessert, that is not rock solid! So light and yummy!!
Servings: 4 muffin cups
Ingredients:
Cakes:
- 3 oz well softened cream cheese
- 2 T powdered Swerve
- 1T allulose
- 1 tsp. lime zest
- 1/4 cup fresh squeezed lime juice
Whipped Cream:
- 1/2 cup heavy whipping creams
- 1 tbsp allulose
Crust:
- 1/2 cup almond flour
- ¼ cup Swerve Sweetener
- ¼ tsp salt
- 1 tbsp butter melted
OR
- 1/3 cup KETO graham cereal crushed
- pinch salt
- 1/2 tbsp melted butter
Instructions:
Beat cream cheese, powdered Swerve and allulose until creamy.
Add lime juice, zest and optional food coloring and beat.
In separate bowl, beat whipped cream and allulose until stiff peaks form. Then fold 3/4 of mixture into cream cheese mixture and reserve the remaining whipped cream to top each serving.
Add crust ingredients in a small bowl and mix together.
Pour cheese cake mixture 3/4 up to top of muffin tin - into 4 of them. Sprinkle with crust topping and press down with the back of a spoon.
Freeze 3 hours. Serve upside down so crust is at the bottom.
Source: All Day I Dream About Food - Carolyn
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