Gluten Free Skinny Eggnog Cupcakes

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 1 tsp 1 1/2 teaspoons cinnamon
  • 1/2 tsp Allspice
  • 1/2 cup Almond flour
  • 3 tbsp Sugar

• Oils & Vinegars

  • 2 tsp Coconut oil

• Dairy

  • 2 blocks Greek cream cheese

• Beer, Wine & Liquor

  • 1 1/2 cups Eggnog

Found on fearlessdining.com

Description

Directions

• Remove cream cheese from the refrigerator and allow to soften to room temperature.
• Preheat the oven to 325 degrees.
• Spray mini springform pans with coconut oil to prevent sticking.
• In a large bowl, add all wet ingredients. Use an electric mixer to beat until creamy.
• In a small bowl, add almond meal, melted coconut oil, and 1/2 teaspoon cinnamon. Mix well.
• Put some of the almond meal in the bottom of each springform pan and press down to flatten.
• Pour cheesecake batter on top of the crust. Place mini springform pans into a larger pan. Optional: Sprinkle cinnamon on top of each cheesecake.
• Bake for 30 minutes. Turn oven off and open the door to allow the cheesecakes to cool slowly to prevent cracking.
• Chill in the refrigerator.

Nutrition