Cheesecake muffins

In this version, it is convenient to take the cheesecake with you or take it with you to visit your friends. At the same time, check - will friends distinguish from the carbohydrate version?

Ingredients

• For the base
• 1/2 cup almond flour
• 1/4 cup coconut flour
• a pinch of vanilla
• sweetener to taste
• 50 g butter
• For cream
• 100 ml cream 33%
• 300 g mascarpone or curd cheese
• 2 eggs
• 1 tsp vanillin
• sweetener to taste
• 1 teaspoon lemon zest

Directions

1. Preheat oven to 200 ° C.
2. Combine almond and coconut flour, add some sweetener and vanillin.
3. Add melted butter to the mixture and stir well.
4. Line the baking tray with baking paper (both the bottom and sides) in the form in which you will bake the cheesecake and lay out the resulting mixture. Spread the base evenly over the bottom of the mold.
5. Place the dish in the oven for 7-8 minutes. The base should be browned, be careful not to burn.
6. While the base is baked, you can have time to make curd cream.
7. Whisk in the cream, add the mascarpone, eggs, sweetener and vanillin. Whisk again.
8. And at the very end, add the lemon zest. Stir and the cream is ready.
9. Once the base is ready, let it cool slightly (5-10 minutes) and pour the cream into the mold.
10. Place in the oven (also 200 ° C) for 15 minutes.
11. After 15 minutes, lower the temperature to 100 ° C and bake for another 1 hour.
12. After an hour, turn off the oven, but do not remove the cheesecake. Let it cool in the oven. I leave it on for about another hour.