1. In a bowl, mix together the almond flour, softened butter and swerve. Press the dough into the bottom of 7 lined regular-sized muffin tins until it forms a flat bottom layer for the cheesecake portion. If you don’t want to use muffin tins, liberally grease the insides of the muffin tin and press the crust directly into it.
2. In another bowl, cream together the cream cheese, pumpkin puree, powdered Swerve, ground flaxseed, vanilla extract and pumpkin pie spice using a hand mixer. Whisk in the jumbo egg. Fold in the dark chocolate chips, reserving a few to place on the top of the cheesecakes.
3. Ladle the batter on top of each of the almond flour crusts. Top with the reserved chocolate chips.
4. Bake for 20 minutes at 350 degrees or until the cheesecake portion is just firm. Allow the cheesecakes to fully cool. Place in the fridge for at least 30 minutes prior to removing the muffin liners. Enjoy.
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