Ingredients
• Crust: 1 cup almond flour, 2 tbsp melted coconut oil, 1 tbsp sugar-free sweetener, pinch sea salt
• Filling: 1 ½ cups plain Greek yogurt, 8 oz light cream cheese softened, ⅓ cup sugar-free granulated sweetener, 1 vanilla bean (seeds scraped) or 2 tsp pure vanilla extract, 2 large eggs, 1 tbsp cornstarch
• Topping: 2-3 tbsp sugar-free brown sweetener or allulose for caramelizing
Instructions
• Preheat oven to 325°F (165°C). Line a muffin tin with 12 parchment liners.
• Mix crust ingredients until crumbly; press 1 tbsp firmly into each liner. Bake 6-8 mins until golden; cool slightly.
• Beat cream cheese and sweetener until smooth; fold in Greek yogurt, vanilla bean seeds, eggs, and cornstarch until silky.
• Divide filling evenly over crusts; bake 18-22 mins until centers are just set with a slight jiggle.
• Cool completely, then chill 2+ hours. Before serving, sprinkle topping with sugar-free sweetener and torch or broil 1-2 mins until crackly and golden!
• Mix crust ingredients until crumbly; press 1 tbsp firmly into each liner. Bake 6-8 mins until golden; cool slightly.
• Beat cream cheese and sweetener until smooth; fold in Greek yogurt, vanilla bean seeds, eggs, and cornstarch until silky.
• Divide filling evenly over crusts; bake 18-22 mins until centers are just set with a slight jiggle.
• Cool completely, then chill 2+ hours. Before serving, sprinkle topping with sugar-free sweetener and torch or broil 1-2 mins until crackly and golden!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 22 mins, Total Time : 37 mins (+ chilling), Servings : 12, Calories : 145, Net Carbs: 6g, Fats: 11g, Protein: 8g
Prep Time : 15 mins, Cook Time : 22 mins, Total Time : 37 mins (+ chilling), Servings : 12, Calories : 145, Net Carbs: 6g, Fats: 11g, Protein: 8g