| For the crust | ||
|---|---|---|
| ¾ cup | Almond Flour, partially de-oiled | |
| ¼ cup | Butter, unsalted | |
| 6 servings | Raspberry Cheesecake Fluff | |
| 24.60 oz | altogether (view nutrition facts) | |
by Sara
1/1
Preparation
- Serving size:2.05 oz (calculated)Notes: 1 cheesecake muffin; sufficient as a dessert
- Melt the butter and mix it with the almond flour.
- Line a muffin tin and divide the crust equally, about 1 tablespoon each.
- Press the crust into the tin with the back of a spoon.
- Top with 1/4 cup of raspberry cheesecake fluff each.
- Put in the freezer for 45 minutes to an hour.
- Then carefully remove the liners and serve garnished with a raspberry.
- Calorie count182 kcal
- % of calories by macros
Fat 78.6 % 143 kcal 16 g Net Carbs 4.9 % 9 kcal 2.4 g Sugar Alcohols 4.9 % 9 kcal 3.8 g Dietary Fiber 1.6 % 3 kcal 1.5 g Protein 9.9 % 18 kcal 4.7 g - Approx. WW SmartPoints™7.9
- Cholesterol 47.6 mg
- Sodium 57.9 mg
- Fat 16.1 g
- Saturated Fat 9.4 g
- Trans Fat 0 g
- Carbohydrates 7.7 g
- Dietary Fiber 1.5 g
- Total Sugars 2 g
- Added Sugar 0 g
- Sugar alcohols 3.8 g
- Protein 4.7 g
- Calcium 32 mg
- Iron 0.1 mg
- Magnesium 4.7 mg
- Potassium 53.2 mg
- Zinc 0.2 mg
- Vitamin A (Retinol Equivalents) 135.5 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 2.2 mg
- Folate 4.1 mcg
- Folic Acid 0 mcg