cake - Cranberry Swirl Cheesecakes with Chocolate Crust

By tinathorn

Makes 12. Each cheesecake has a total of 10g of carbs, but only 3.6g if you subtract erythritol.

Ingredients

• Cranberry Sauce:
• 1/2 cup fresh cranberries
• 1/4 cup water
• 2 tbsp granulated erythritol
• 10 drops stevia extract
• Crust:
• 3/4 cup almond flour
• 1/4 cup cocoa powder
• 1 tsp granulated erythritol or xylitol
• 2 tbsp butter, melted
• Filling:
• 1 1/2 packages cream cheese (12 oz), softened
• 1/4 cup granulated erythritol
• 1 large egg
• 1 egg white
• 2 tbsp whipping cream
• 1/2 tsp vanilla extract
• 15 drops stevia extract

Details

Adapted from alldayidreamaboutfood.com

Preparation

Step 1

For the cranberry sauce, combine cranberries, water and erythritol in a heavy saucepan over medium heat. Bring to a boil and cook until berries pop and mixture thickens, about 8 minutes. Add stevia and mash berries with the back of a fork. Set aside and let cool. For the crust, line a 12 muffin pan with paper liners and preheat oven to 350F. Mix almond meal, cocoa, sweetener and butter in a medium bowl until mixture begins to clump together. Divide evenly among prepared muffin tins and press down into bottom of paper liners to form a crust. Bake 8 minutes. Set aside and reduce oven temperature to 325F. For the filling, beat cream cheese until smooth. Beat in erythritol, then egg and egg white, until each is incorporated. Beat in cream, vanilla and stevia until fully combined and mixture is smooth and pourable. Divide filling among muffin tins, smoothing carefully with the back of a spoon. Dab one or two teaspoons of cranberry sauce over the top of each cheesecake and swirl with a toothpick to create a marbled effect. Bake until cheesecakes are puffed and set, 25-30 minutes. Remove from oven and let cool completely, then transfer to refrigerator to chill for at least 3 hours. Remove paper muffin liners before serving.