Weight Watchers Cheesecake Cups

Ingredients:

• 2 cups light cream cheese, softened
• 1/2 cup granulated sweetener (e.g., Swerve, Truvia)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup almond flour
• 1/4 cup unsweetened almond milk
• Fresh berries for topping (optional)

Instructions:

1. Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. In a bowl, beat the cream cheese until smooth. Add the sweetener and continue to beat until well combined.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, mix the almond flour and almond milk until you have a smooth batter.
5. Add the almond flour mixture to the cream cheese mixture and beat until everything is well combined.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
8. Allow the cheesecakes to cool in the muffin tin, then transfer them to the refrigerator to chill for at least 2 hours or overnight.
9. Top with fresh berries before serving if desired.