DIRECTIONS:

CRUSTS

Step 1

Preheat oven to 350°F. Line 12-cup Mini Muffin Pan with paper liners.

Step 2

Using electric mixer, beat Allulose Granulated Sweetener with butter until blended. Beat in egg until fully incorporated. Stir in almond milk and vanilla; whisk in almond flour, coconut flour, baking powder and salt.

Step 3

Spoon batter into prepared muffin cups, about one-third full; smooth tops. Bake for 10 to 15 minutes or until lightly golden and tops spring back when pressed lightly. Let cool.

CHEESECAKE

Step 1

Using electric beaters, beat cream cheese and Allulose Liquid Sweetener until smooth, light and fluffy. Beat in eggs, one at a time, until well blended. Beat in lemon juice and vanilla. Spoon evenly on top of cake layer.

Step 2

Reduce oven temperature to 325°F. Bake for 18 to 20 minutes or until just set. Let cool in pan on rack to room temperature. Refrigerate for at least 4 hours or overnight or until completely chilled. Remove cakes from paper liners.

CHOCOLATE GLAZE

Step 1

In heatproof bowl, combine chocolate and salt. Heat cream in small saucepan set over medium heat, stirring occasionally, just until simmering. Pour over chocolate. Let stand for 1 minute; whisk until melted and smooth. Stir in Allulose Liquid Sweetener. Let cool until slightly thickened but still pourable. Drizzle over cakes.

Step 2

Let stand for about 10 minutes or until chocolate sets.

Makes: 12 Cheesecake Bites