3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp baking powder
1/2 cup Kerrygold unsalted butter
1/2 cup Swerve
1/2 tsp sea salt
1 to 2 Tbs. unsweetened cocoa powder
Mix crust ingredients and press into bottom of 12 cupcake liners in a standard size muffin pan. Place in refrigerator while you mix the filling. I usually have a little left over because I don’t like my crust too thick. I make little chocolate wafers with the leftover.
2 – 8 oz packages organic full fat cream cheese, at room temperature
2/3 cup Swerve
1/8 tsp sea salt
2 large pastured eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
1/2 cup organic sour cream, at room temerature
Preheat oven to 300 degrees. Place oven rack in the center of the oven.
With your mixer, beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrap sides as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove muffin pan from the refrigerator, evenly divide filling between the 12 muffin cups.
Bake for 18 to 22 minutes or until firm but the centers still wobble a little. Remove from oven and place on a wire rack. Let cool, cover and refrigerate.