INGREDIENTS

For the Crust

3 tbsp Wholesome Allulose, Granulated
2 tbsp unsalted butter, at room temperature
1 cage free, organic egg
1 tbsp unsweetened almond milk
1/4 tsp vanilla extract
1/2 cup almond flour
1 tbsp coconut flour
1/2 tsp baking powder
1 pinch sea salt

For the Cheesecake

8 oz brick cream cheese, at room temperature
1/3 cup Wholesome Allulose Liquid Sweetener
2 cage free, organic eggs
2 tsp lemon juice
1 tsp vanilla extract

For the Chocolate Glaze

1 1/2 oz unsweetened chocolate, finely chopped
1 pinch salt
1 1/2 tbsp heavy cream
2 tbsp Wholesome Allulose Liquid Sweetener

---

INSTRUCTIONS

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

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.

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: 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.

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: 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.

Let stand for about 10 minutes or until chocolate sets.

Makes: 12 Cheesecake Bites

Nutrition Facts: Per 1 cheesecake bite, Calories 150, Fat 14g, Saturated Fat 7g, Cholesterol 80mg, Sodium 180mg, Carbohydrate 3g, Fiber 1g, Sugars 1g, Protein 5g