Ingredients
For the Cheesecake
8 oz cream cheese, softened
½ cup sweetener
1 large egg
½ tsp vanilla extract
¼ tsp salt
For the Crust
½ cup almond flour
1 tbsp sweetener
¼ tsp cinnamon
Pinch of salt
2 tbsp butter, melted
Instructions
Prep the Pan
Preheat the oven to 300°F. Grease a 6-cup muffin tin or line it with paper cupcake liners.
Make the Crust
In a bowl, mix together the almond flour, sweetener, cinnamon, and salt, breaking up any lumps.
Pour in the melted butter and stir until everything is evenly combined.
Press the mixture firmly into the bottom of each muffin cup to form the crust.
Bake for 10–15 minutes, or until the edges just start to brown.
Remove from the oven and let cool for at least 10 minutes.
Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth.
Add the sweetener, egg, vanilla, and salt. Stir until completely blended and creamy.
Assemble & Bake
Pour the cheesecake batter over the cooled crusts.
Bake for 18–20 minutes. The centers should still have a slight jiggle when you tap the pan — that’s perfect.
Cool & Chill
Let the cheesecakes cool on the counter for 30 minutes.
Cover and refrigerate until fully chilled.