Blue Cheese Lorraine Miniatures
Serves 12 (makes 48 mini-cheesecakes or 12 individual cheesecakes)

These savory mini cheesecakes are perfect low-carb cocktail party bites. Make them in slightly larger (12 cup) muffin tins and serve them, individually plated, atop a luscious pile of lightly dressed mixed greens for a satisfying and delicious brunch or lunch entrée salad. They’ll keep, tightly covered, in the refrigerator for ready-made lunches for several days.

Ingredients
½ pound bacon, diced small
1 sweet onion, finely chopped
24 ounces cream cheese, softened
5 eggs
1/3 cup heavy cream
½ pound blue cheese, room temperature
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3-4 dashes Tabasco hot pepper sauce
1/3 cup almond meal
1/4 cup freshly grated parmesan cheese

Directions

1. Using an electric mixer or a food processor, blend together the blue cheese, cream cheese, eggs, and cream until almost smooth.
2. Add the salt, pepper, and Tabasco and mix thoroughly.
3. By hand, fold in the onions and bacon.
4. Generously butter the wells of a two mini-cupcake pans (about 48 wells) or one 12-cup muffin tin.
5. In a separate small bowl, mix the almond meal and parmesan cheese.
6. Evenly distribute this mixture into the bottoms of the buttered wells.
7. Divide the filling evenly among the wells.
8. Bake at 350 degrees for about 20 minutes, turn the oven off, and leave tins undisturbed inside for another 30 minutes.
9. Cool 5 to 10 minutes and gently remove from the tin. Serve slightly warm or cool completely and store, tightly sealed, in the refrigerator for several days. If refrigerated, warm gently for 20 to 30 seconds in the microwave a before serving.