Gluten free mini caramel cheesecakes

1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Method

1. Pre-heat the oven to 175 degrees.
2. Crush your slivered almonds.
3. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
4. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
5. Bake for 10 minutes to set.
6. Turn oven down to 150°.
7. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
8. Spoon mixture into the muffin tins with prepared almond crust.

 

Available for $33.25 via Booktopia