Red Velvet Cookie Cheesecake Cups

By clawson

Ingredients

• Cookie Cup:
• 1 1/4 cup blanched almond flour
• 1/4 cup granulated erythritol blend
• 2 tbsp coconut flour
• 1/2 tsp xanthan gum
• 1/8 tsp salt
• 1/4 cup melted butter or mild oil
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp Red Velvet Emulsion (LorAnn brand)
• 10 drops stevia
• Cheesecake Filling:
• 4 oz heavy whipping cream
• 4 drops stevia
• 4 oz softened cream cheese
• 1/2 teaspoon vanilla
• 1/4 cup powdered erythritol blend

Details

Servings 1
Adapted from diabeticconnect.com

Preparation

Step 1

Directions

Begin by preparing the cookie shells. In a medium bowl, combine almond flour, erythritol, coconut flour, xanthan gum, and salt.

In a small bowl, combine melted butter, egg, vanilla, red velvet flavoring and stevia. Add the wet ingredients to the larger bowl, stirring by hand to combine.

Roll the dough into 24 balls and place each ball in a mini muffin pan. Use a rounded measuring spoon to create a well in the dough. With your thumb, depress the edges to create the shell.

Bake for 10-11 minutes at 350 degrees. Let cool while you make the filling.

With an electric mixer, beat the cream until stiff. Fold in the stevia drops. In a separate bowl, blend the cream cheese, vanilla and powdered erythritol. Add the whipped cream by hand, stirring until incorporated.

Spoon the cheesecake filling into the cookie shells. Alternately, fill a pastry bag with the cream cheese mixture and pipe it into the cooled cookie shells.

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