Top with berries and whipped cream or enjoy the simple pure goodness of these delightful treats!
3/4 cups Wheat-Free Market All Purpose Baking Mix
½ teaspoon Virtue Sweetener
¾ tablespoon coconut oil or butter, melted
6 ounces cream cheese, room temperature
1 tablespoon Virtue Sweetener
¼ cup sour cream or plain Greek yogurt
2 tablespoons shredded unsweetened coconut
Garnish with berries (optional)
Crust: Preheat oven to 350 degrees. Place liners (silicone liners work best) in a muffin pan. In a medium bowl, mix crust ingredients thoroughly. Divide evenly among muffin cups. Press flat to the bottom of each cup with a spoon or fingers. Set aside.
Filling: In a large bowl beat cream cheese and sweetener together with an electric mixer until smooth. Stir in sour cream or yogurt. Then add egg and mix until thoroughly incorporated. Finally, stir in coconut until mixed evenly. Divide filling evenly among the muffin cup crusts. Bake at 350 degrees for 25-30 minutes, or until knife inserted into center comes out clean.