Ingredients
CRUST INGREDIENTS
1 cup almond flour
3 tbsp melted butter
2 tbsp splenda
2 tbsp sugar free maple syrup
FILLING INGREDIENTS
12 oz cream cheese, room temp
¼ cup almond milk
2 scoops vanilla protein powder
2 tbsp sugar free maple syrup
½ tsp cinnamon
2 eggs
15 oz canned pumpkin
Directions
1
Mix your crust ingredients together and push down into a greased muffin tin (with 12 wells).
2
Bake on 350F for 8 minutes.
3
Mix all remaining ingredients well with a mixer.
4
Scoop evenly into the muffin tins.
5
Bake for another 18 to 20 minutes, or until the cheesecakes are set!
6
Garnish with whip cream and cinnamon!
Ingredients
CRUST INGREDIENTS
1 cup almond flour
3 tbsp melted butter
2 tbsp splenda
2 tbsp sugar free maple syrup
FILLING INGREDIENTS
12 oz cream cheese, room temp
¼ cup almond milk
2 scoops vanilla protein powder
2 tbsp sugar free maple syrup
½ tsp cinnamon
2 eggs
15 oz canned pumpkin
Directions
1
Mix your crust ingredients together and push down into a greased muffin tin (with 12 wells).
2
Bake on 350F for 8 minutes.
3
Mix all remaining ingredients well with a mixer.
4
Scoop evenly into the muffin tins.
5
Bake for another 18 to 20 minutes, or until the cheesecakes are set!
6
Garnish with whip cream and cinnamon!