Low Carb Cheesecakes

Inspired by many posts I came across in the last few weeks, I decided to give cheesecake making a shot.
Cheesecake is not very common here, The Netherlands is more an "appeltaart"country (now there is a low carb challenge, including a few more)
I do like cheesecake though, and it is easy to make both low carb and add a little protein.

Crust:

3/4 cup almond flour

The beginning

1/4 cup vanilla whey protein powder.
3 tbsp butter, softened
1/4 tsp cinnamon

Mix it all together, till it forms a dough. Pre-heat the oven to 170C (350F). If you have a muffin pan, this works best, line it with muffin papers or (like I did) silicone cups.
Press the dough into the cups and bake for about 5 mins.

The crust

Meanwhile, make the filling:

450gr softened cream cheese
2 tbsp peanut butter (optional)
1 tsp vanilla extract
1 tbsp lemon juice
1/4 cup erythritol
2 eggs

As soon as the cups are baked a little, scoop the mixture into the cups (it should be enough for 12)

Filling the cups

Finished!

Bake in the oven for about 20-25 mins, until the mixture is set and browns a bit on the top.
Let them cool and for the best taste, refrigerate overnight before eating. Delicious!

(recipe adapted from here)