KETO Friendly No Bake Mini Blueberry Cheesecakes (Fat Bombs)

A petite little blueberry cheesecake.

Ingredients:
1 1/2 cups (12 ounces) cream cheese
1/2 cup (1 stick) butter
1 3/4 cups almond flour
1/2 teaspoon nutmeg
3 tablespoons Lakanto Classic Sweetener
1/2 cup (1 stick) butter, melted
1/4 cup Lakanto powdered sugar substitute
5 teaspoons vanilla extract
1 cup sliced fresh or frozen blueberries
additional fresh blueberries for garnish (optional)

Method:
Cut the cream cheese and butter into small chunks and place into a mixing bowl. Let stand at room temperature for 30 to 60 minutes. 
In a separate bowl, stir together the almond flour, nutmeg and classic sweetener. Mix in the melted butter. Divide evenly between 18 muffin cups, pressing down to form a thin crust in the bottom of each cup.  (Silicone muffin pans work best, but regular muffin pans can be used.)

Add the powdered sweetener and the vanilla to the cream cheese and butter. Puree with an immersion blender or electric mixer. Add the blueberries and blend with the immersion blender until well mixed. (If using an electric mixer, mash the blueberries before adding to the cheese mixture.) Spoon or pipe the blueberry cream cheese mixture evenly between the pastry crusts. Place in the freezer, to set, for 1 1/2  to 2 hours. 

Store in airtight containers, in the refrigerator. If desired, top with fresh blueberries, before serving. makes 18.

Nutritional information: Each tart contains approximately 223 calories, 24.9 grams fat, 3.23 net carbs & 4.1 grams protein

KETO Friendly Mini Almond Shortbread Cookies Gluten Free)

Mini Almond Shortbread Cookies

Ingredients:
1 cup almond flour, sifted
3 tablespoons butter, softened
3 tablespoons Lakanto powdered sugar sweetener
dash salt (1/8 teaspoon)
1/2 teaspoon almond extract

Method:
Preheat oven to 350*. Line a baking sheet with parchment paper.
Place all of the ingredients into a bowl and mix thoroughly, until well blended.
Divide the dough into 12 equal portions and roll into balls. 
Place the dough balls, about 1 1/2 inches apart, on the lined cookie sheet.

Use a fork to flatten each ball to about 1/4 inch thickness and to create a criss cross pattern on top.
Bake for about 8 minutes, or until the tops of the cookies turn a light golden brown.
Remove from the oven and cool on the baking sheet for 10 minutes, before transferring to a rack to finish completely cooling.
Store in an airtight container in the refrigerator. Makes 12 mini shortbread cookies.

Nutritional Information: Each cookie contains approximately 78.8 calories, 7.6 grams fat, 1 gram net carbs & 2 grams protein

Notes: 
These tasty little cookies taste better after being chilled.
If desired, add a 1/2 cup of chopped almonds to the dough. Form the dough into a 2 inch wide log. Wrap in plastic, or waxed paper, and refrigerate for 30 minutes or longer. Slice into 12 sections and bake as directed, above.