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These Low-Carb, Sugar-Free Mini Cinnamon Roll Cheesecakes are delicious!
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Ingredients
Crust
* 1/2 cup almond flour.
* 2 tbsp sweetener of your choice.
* 1/2 tsp cinnamon.
* 2 tbsp melted butter.
Cheesecake Filling
* 6 ounces cream cheese softened.
* 5 tbsp sweetener of your choice.
* 1/4 cup sour cream.
* 1/2 tsp vanilla extract.
* 1 large egg.
* 2 tsp cinnamon.
Frosting
* 1 tbsp butter softened.
* 3 tbsp confectioners sweetener.
* 1/4 tsp vanilla extract.
* 2 tsp heavy cream.
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Instructions:
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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.
3. Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and cool.
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Cheesecake Filling:
1. Reduce oven temperature to 300F. In a large bowl, beat the cream cheese and 3 tbsp of sweetener together until smooth. Beat in sour cream, vanilla and egg until combined.
2. In small bowl, whisk together l remaining 2 tbsp sweetener and the cinnamon.
3. Dollop about 3/4 tbsp of the cream cheese mixture into each muffin cup and sprinkle with a little of the cinnamon mixture. Repeat 2 more times.
4. Bake 15 – 17 min, until mostly set but centres jiggle slightly. Turn off oven and let them remain inside for 5 more minutes, then remove cool 30 min. Refrigerate 2 hours.
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Frosting:
1. In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
2. Drizzle decoratively from ziplock bag (snipped corner) over the chilled cheesecakes!
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Make it a great day!
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