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Keto Mini Cinnamon Roll Cheesecakes

Course Dessert, keto desserts, low carb dessert
Cuisine American
Keyword almond flour bread, easy low carb recipes, keto cheesecakes, keto desserts, low carb cheesecakes, low carb desserts
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time: 35 minutes 2 hours
Total Time 2 hours 55 minutes
Servings 12 People
Calories 260kcal
Author cjsketokitchen.com

Ingredients

Crust

Cheesecake Filling

Frosting

  • 4 tbsp Butter extremely soft or melted
  • 1/3 Cup Natural Sweetener Powdered if possible
  • 2 tbsp Heavy Cream
  • 1 tsp Vanilla Extract

Instructions

Making Your Crust

  • Preheat the oven to 325F and line a muffin pan with 12 silicone liners.
  • Using a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in your melted butter. The mixture will begin to clump to form your crust.
  • Divide your crust evenly among the muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.
  • Bake 7 minutes, then remove and let cool while preparing the filling.

Making the Cheesecake Filling

  • IMPORTANT!
    Reduce oven temperature to 300 degrees.
    In a small bowl, mix together the remaining 2 tablespoons sweetener and the cinnamon. (Set this Aside)
  • Using a large bowl, mix your cream cheese and 1/3 of cup of sweetener together until smooth. Whip in your eggs one at a time. Add in your sour cream, vanilla and mix until well combined.
  • Using a spoon add approximately 3/4 tbsp of your cream cheese into your muffin cups (layer 1), then add a layer of the cinnamon mixture on top of that layer (layer 2); then add another layer of cheesecake (layer 3). Repeat in each of your muffin cups the same layering process.
    If you have any leftover cinnamon "sugar", reserve to sprinkle on after the cheesecakes are baked.
  • Bake 15 to 17 minutes at 300 degrees. Your cheesecakes should be set buy slightly jiggly. ,
  • 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 or overnight.

Making Your Frosting (This is a Optional Step)

  • Take 4 tablespoons of very soft butter (melted would probably work best) Add to a medium bowl.
  • Add a 1/3 of cup of powdered natural sweetener. Mix together slowly using a mixer or by hand.
  • Add 1 - 2 tablespoons of heavy cream, in order to thin and make your frosting pliable. TIP: If you frosting is not getting thin, microwave for 15 seconds in microwave to soften.
  • Spoon your frosting into a piping bag or plastic bag with corner tip cut.
  • Remove cup cake from silicone liner, sprinkle cinnamon sugar mixture on top and then decorate with your frosting.
  • Enjoy!

Notes

3 Net Carbs Per Mini Cheesecake.
*All nutrition information is approximate. Please read and use your own labels for more precise information.

Nutrition

Serving: 64g | Calories: 260kcal | Carbohydrates: 4g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 178mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.6mg