1/4 cup almond flour
1/4 cup coconut flour
2 tbsp Kerrygold butter
8 oz. cream cheese
1 large organic egg
1/2 tsp vanilla extract
1/2 tsp fresh squeezed lemon juice
1 pinch salt
1/4 cup Swerve (erythritol)
Preheat the oven to 350°F. Mix your crust and take about 2 tsp at a time and press the dough into the bottom of a muffin tin. Now with an ice cream scooper top with mix. Bake for 15-18minutes. The mini cheesecakes should be slightly jiggly. Let them cool in the refrigerator for 24 hours.
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