Low Carb Key Lime Cheesecakes

1. Preheat your oven to 350F. In a food processor, add the 1/2 cup of macadamia nuts. 2. Grind the nuts into a coarse meal consistency, then add 1/4 cup of NOW erythritol. 3. Pulse for a few moments and then add 1/2 Cup Honeyville almond flour. Pulse again until all is combined. 4. Cube 1/4 cup cold butter and add that into the food processor. Pulse again until the mixture starts to clump. 5. Add 1 egg yolk and pulse again until all of the dough clumps. 6. Remove the dough from the food processor and knead together with your hands. 7. Using some silicone cupcake molds (or just a regular greased cupcake tin), fill the wells about 1/8 to 1/4 of the way full. This depends on how thick you like your crust. If you make the crust thin, you will be able to make more cheesecake cupcakes. 8. Bake the crust for 5-7 minutes at 350F. They shouldn’t be browned when you take them out, they will look greasy and undercooked. 9. While the crust is cooking, beat together 1 block of cream cheese ( 8 oz. ) and 1/4 cup butter. 10. Once the butter and cream cheese is combined, add the 2 eggs and mix again. 11. Add 1/4 Cup NOW erythritol and 1/4 tsp. liquid stevia then mix again. 12. Finally, add the zest of about 2 key limes and the juice from 2 (this is about 2 Tbsp. of juice). Mix again until fully combined. 13. Once the crusts are out of the oven, let them cool for 3-5 minutes and then pour the mixture into the molds. Fill them so they leave some space at the top because they will rise as they cook and can spill over. 14. Bake the cheesecakes for 30-35 minutes at 350F. 15. Cool the cheesecakes for 20-30 minutes and then store in the fridge overnight. 16. Add some extra key lime zest over the top and serve!