Mini Cheesecakes

Recipe for Mini Cheesecakes or Cinnamon Fat Bombs

¾ cupscoconut oil - melted (microwave for about 30 seconds)
10 dropsliquid stevia
½ tspTruvia (optional)
½ Tbspheavy whipping cream
8 ozcream cheese - softened (i.e. a few hours at room temperature)
1½ Tbspmascarpone
¼ tspvanilla
½ tspcinnamon
1 dashsalt
  1. Mix everything together blender or Ninja really well
  2. Spoon into 2 dozen mini cupcake liners in a cupcake pan (make sure you use the liners or you’ll never get them out)
  3. Refrigerate or freeze for about an hour to harden them, keep stored in the refrigerator
  4. Extract them from their liners to eat
Nutrition Facts (per mini cake)
Total Fat11g
Saturated Fat8g
Monounsaturated Fat1g
Polyunsaturated Fat0g
Total Carbohydrate0g
Dietary Fiber0g

There are some sugars from the cream cheese, mascarpone and cream, about 11g total per batch, but per serving, or even several servings, it works out to not be very much.