Keto Cinnamon Roll Cheesecakes

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Looking for a fun mini cheesecake recipe? These little keto cinnamon roll cheesecakes are easy to make and absolutely delicious! And the individual servings allow for perfect portion control.

Duration:

Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 237kcal

Ingredients

Crust

  • 1/2 cup almond flour
  • 2 tbsp Swerve Sweetener
  • 1/2 tsp cinnamon
  • 2 tbsp melted butter

Cheesecake Filling

  • 6 ounces cream cheese softened
  • 5 tbsp Swerve Sweetener divided
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tsp cinnamon

Frosting

  • 1 tbsp butter softened
  • 3 tbsp confectioners Swerve Sweetener
  • 1/4 tsp vanilla extract
  • 2 tsp heavy cream

Instructions

Crust:

  • Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
  • In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.
  • Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.

Cheesecake Filling:

  • Reduce oven temperature to 300F. In a large bowl, beat the cream cheese and 3 tablespoons of the sweetener together until smooth. Beat in the sour cream, vanilla and egg until well combined.
  • In a small bowl, whisk together the remaining 2 tablespoons sweetener and the cinnamon.
  • Dollop about 3/4 tbsp of the cream cheese mixture into each of the muffin cups and sprinkle with a little of the cinnamon mixture. Repeat 2 more times. If you have any leftover cinnamon “sugar”, reserve to sprinkle on after the cheesecakes are baked.
  • Bake 15 to 17 minutes, until mostly set but centres jiggle slightly. Turn off the oven and let them remain inside for 5 more minutes, then remove and let cool 30 minutes. Refrigerate at least 2 hours until set.

Frosting:

  • In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
  • Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.

Nutrition

Calories: 237kcal | Carbohydrates: 4.63g | Protein: 4.63g | Fat: 20.59g | Saturated Fat: 10.94g | Cholesterol: 53mg | Sodium: 166mg | Fiber: 1.69g | Sugar: 1.7g
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