Low-Carb Salted Caramel Cheesecake Cups

• Refrigerated

  • 1 Egg

• Condiments

  • 4 tbsp Honey

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 cup Coconut flour
  • 5 tsp Konjac flour
  • 3/4 cup Swerve sweetening, granulated

• Nuts & Seeds

  • 1/2 cup Coconut

• Dairy

  • 6 tbsp Butter, soft
  • 8 oz Cream cheese, low fat

• Other

  • ¼ cup (300g erythritol

Found on lowcarblab.com

Ingredients

• 6 tbs soft butter
• ½ cup granulated Swerve Sweetener
• ½ cup shredded coconut
• ¼ cup coconut flour
• ½ tsp baking powder
• 8 oz low-fat cream cheese
• 1/3 cup granulated Swerve Sweetener
• 1 egg
• ¼ cup (300g) erythritol
• 4 tbs honey
• 5-6 tsp konjac flour

Directions

• 1. Mix the butter with the sweetener, add the shredded coconut, the coconut flour and the baking powder and stir until homogenous. 2. Squeeze the dough into the bottom of the cups and bake for 10 minutes at 220 °C. 3. While the cake is in the oven, prepare the cheese cream. 4. When the cups are done, remove them from the oven, put the cheese cream in the cups, and put them back into the oven for another 20-22 minutes. 5. Check if they are done and if so, remove them from the oven and let them cool. You can put them in the fridge if they are not piping hot. 6. Prepare the salted caramel sauce, pour a thin layer of it over the cheesecake cups and put them back into the fridge. 7. After 2-3 hours when the caramel layer hardens, carefully remove the cakes from the cups. They are ready to serve.