Keto Cinnamon Roll Cheesecakes
Indulge in these Keto Cinnamon Roll Cheesecakes that combine the rich, creamy texture of cheesecake with the warm flavors of cinnamon, making them a guilt-free treat perfect for keto dieters.
Ingredients
Crust Ingredients
- 1 cup Almond Flour Can substitute with coconut flour.
- 1/4 cup Unsalted Butter, melted
- 2 tablespoons Erythritol Can substitute with other sugar substitutes.
Filling Ingredients
- 16 ounces Cream Cheese, softened Can substitute with mascarpone or ricotta.
- 3 large Eggs Can substitute with unsweetened applesauce if needed.
- 1/2 cup Erythritol or Monk Fruit Sweetener Use preferred sweetener.
- 2 teaspoons Cinnamon
- 1 teaspoon Vanilla Extract For added flavor.
Cinnamon Swirl Ingredients
- 1 tablespoon Erythritol
- 1 teaspoon Cinnamon
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine almond flour, melted butter, and erythritol. Press into the bottom of a springform pan to form the crust.
- Bake crust for about 10-15 minutes until slightly golden, then let cool.
- In another bowl, beat the cream cheese until smooth. Slowly add eggs, one at a time, blending well.
- Gradually incorporate sweetener, cinnamon, and vanilla extract, mixing until creamy.
- For the cinnamon swirl, mix the erythritol and cinnamon in a small bowl.
Assembly and Baking
- Pour half the cheesecake filling over the cooled crust, then drizzle cinnamon-sweetener mix on top.
- Add the remaining filling and drizzle more of the cinnamon mix. Use a knife to create swirls.
- Bake for about 40-50 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool for an hour.
- Refrigerate for at least four hours, preferably overnight.
Serving
- Serve topped with whipped cream sweetened with erythritol and a sprinkle of cinnamon.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth filling. A water bath can help prevent the cheesecake from cracking during baking.