Looking for a tasty mini low carb cheesecake recipe? These little individual keto cinnamon roll cheesecakes are easy to make and they really hit the spot! This post is sponsored by Bob’s Red Mill.
I’ve know I have mentioned this before but I get no end of inspiration from my fellow food bloggers and recipe writers. While some of my recipes spring from the deep dark depths of my own fevered brain, more often than not, I am inspired by a recipe someone has done already. Because I see so many amazing and delicious dishes that I want to make myself. Or rather, that I want to make OVER. Because chances are good that the recipes that catch my eye are decadent, sugar-filled creations from conventional food bloggers or recipe magazines. Chances are that these folks have never used almond flour and don’t have any clue what erythritol is.
And that’s just the way I like it. I actually try to steer clear of my fellow low carb blogger’s recipes. Not because I feel some sense of competition but because I don’t want to ever copy their ideas. Accidentally or intentionally. It’s amazing how often we do hit upon similar ideas and create similar recipes, so I just tend not to read their blogs at all. In the spirit of collaboration, we often work together to help promote each other. But I keep my eyes averted and try not to look at what went into creating their recipes. So that if I do, by chance, come up with something similar, I know it’s not any sort of intentional imitation. There are some sketchy folks who, in an effort to get ahead, copy the popular recipes of other food bloggers. I don’t ever intend to be one of them. I know I can make it on my own steam, thank you very much. And I have more recipe ideas in this fevered little brain of mine than I will ever be able to make in this lifetime.
But these sweet little low carb cheesecakes are absolutely a copy of someone else’s work, albeit made with very different ingredients. I spotted some gorgeous Mini Cinnamon Roll Cheesecakes on Life Love and Sugar and I saved them for a future craving. And that future craving happened to be a few weeks ago, so I pulled them up in Pinterest and got to work. Of course I had to change the crust and use my trusty go-to Bob’s Red Mill Super Fine Almond Flour. And the sweetener went from sugar to “non-sugar” – perhaps I should call my blog Life Love and No Sugar? I played with the amounts of the other ingredients as well, until the fillings and toppings seemed right to me. Oh and I only made a half batch, so that it’s a little more manageable. You can always double it if you think you need more.
These keto cinnamon roll cheesecakes absolutely exceeded my expectations. They were firm but creamy and had a lovely cinnamon “sugar” flavour. They really did taste like cinnamon rolls in cheesecake form. They held up well too. I had two leftover as we headed out to catch a flight to Toronto, so I popped them into a tupperware and stuck them in my bag. They made a delicious airplane treat for my husband and me, and helped keep me from succumbing to other not-so-healthy choices.
Many thanks to Bob’s Red Mill for partnering with me to bring you this post.
Mini Cinnamon Roll Cheesecakes
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 237 Calories from fat 185 | |
| % Daily Value | |
| Total Fat 20.59 | 32% |
| Saturated Fat 10.94 | 55% |
| Cholesterol 53 | 18% |
| Sodium 166 | 7% |
| Carbohydrate 4.63 | 2% |
| Dietary Fiber 1.69 | 7% |
| Sugars 1.7 | |
| Protein 4.63 | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Looking for a tasty mini low carb cheesecake recipe? These little individual keto cinnamon roll cheesecakes are easy to make and they really hit the spot!
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.
Can’t wait to try this recipe. When I clicked the “Print” icon, the page that came up had the facebook and other icons over the top of the recipe. This happened with one other recipe that I wanted to print. I just thought that you should be made aware of this happening.
thanks for the heads up!
This is how I print recipes from my phone.
Open the recipe in Facebook, then click the menu at the site bar to open in the internet. Once in Internet mode you can print easily right from your phone.
I love Carolyn’s recipes so much I’ve bookmarked her site, so when I’m looking for something specific I come in, Search and bam there’s the recipe! It’s been a lifesaver for my husband, the diabetic, who loves something sweet with his coffee but doesn’t tolerate most sweets without huge jumps in his glucose levels.
Hope this helps.
Thanks! <3
Oh Yum!! Ya know I will be doubling these! With 4 in the house they will fight over the extra two. Just stocked up on my almond flour too!
Cinnamon rolls and cheesecakes together?! SIGN ME UP FOR THESE!
Cutest and tastiest desserts EVER!
Who doesn’t love a cinnamon roll AND cheesecake?! These are fabulous little desserts!
Thanks for making low carbing SO delicious! These minis look fabulous—I’m all in favor of anything inspired by cinnamon rolls—especially cheesecake!!! YUM!
OMG love this cinnamon roll flavored cheesecake!!! <3
Mini desserts are my favorite! These look so good 🙂
These are so amazing. Such a cool recipe idea. I could eat these all the live long day.
Thank you so much for this and all your tasty recipes! I’m never disappointed. Question, how do these freeze?
Thanks again!
I love that people always ask me how things freeze. I have a big enough family that things like this don’t last long enough for me to try! 🙂 That said, most cheesecake freezes well, so just wrap each one tightly in plastic wrap and they should be great.
These look wonderful! Did you use the mini-muffin tins or the regular size muffin tins?
Standard muffin size. Boy would they be small if it was mini!
Yeah, with them being mini, you CAN say: I had 3 for a total of 2.97 NET carbs! It’s all in how you look at it right? From having only 1, to having 3 WHOLE ones????? 🙂 Love ya girl.
Hi
I am new here. I do not have swerve but I have erythritol and pyure and stevia any suggestions on how I can sub these sweeteners
Yes, these sweeteners will work fine. Plain erythritol is less sweet than Swerve (which measure cup for cup like sugar) so you may want to add a few drops of stevia if you use that. I can’t remember the ratios for Pyure but it should work as well. If it’s the baking blend, I think it’s cup for cup with sugar as well so you could directly replace the swerve.
Could you just put the cheesecake mixture in some cupcake tins with liners and make them even lower in carbs?
Sure! The crust is fab, though. Make sure you use parchment or silicone liners. paper sticks too much.
I have just recently gone back to a low carb diet again. Last time I did it, there were minimal recipes that actually tasted good. I stumbled on your website while looking for something to satisfy my sweet tooth without destroying my diet. I made these last week and was so impressed with the flavor that I decided to use this recipe as a base for some other flavors. First I eliminated the cinnamon and used the raspberry filling from your raspberry white chocolate cheese cake and added blueberries to the top for a Memorial Day theme mini cheesecake. The second batch, I used unsweetened cocoa powder in place of the cinnamon, added espresso powder to the filling and topped with some no sugar chocolate chips for a coffee mocha mini cheesecake. Thanks for the base to make some great low carb desserts.
Just made these right before a party because I realized I had all the donuts, coffee cake and cookies but no Keto options!! Super easy to make and really yummy too! I put them in the freezer after baking because I was in a rush and it worked great!
So glad it worked out!
Oh, the freezer is a great idea! Mine are cooling now, but the house is very warm. 🙂
I had to make these right away – and I almost swooned when I tasted one. Oh, my, they’re beyond fantastic – they’re phenomenal! I even scraped the cupcake paper because I didn’t want to miss a morsel. Thanks so much for this recipe!
Carolyn, I keep meaning to ask you this. In your sweet recipes that list butter, do you use salted or unsalted? Always wanted to know!
The standard for baking is to use unsalted. But I have a high tolerance for salt so I often just grab whatever I have and sometimes that’s salted.
Thank yo – much appreciated! Usually i I have salted on hand so will go with that! 🙂
So could I just substitute regular sugar?
Yup.
Holy goodness! I’ve been keto for 4 weeks now and these gave me life! Holy cow!! My frosting was a little ” crunchy” cause the sugar substitute but these are by far the best sweet treat I’ve tried and made. I was wondering.. can you freeze these for and long period? I will be bookmarking your page. Thank you again for your awesome recipe.
So glad you liked them!
Do you think this be made with a spring form pan and created just like a full sized round cheesecake?
#typeonegrit
I think you need to double both the crust and filling for the full size.
Agree. I’m going go try it today! The minis are a huge hit around here, I always make a double batch and they STILL go quickly!! Thank you for all your recipes, they have literally changed my life.
Can I use coconut flour?
For the crust? Possibly but I don’t know how much. yOu will need to do some experimenting.
Bless you Carolyn. In a world that is filled with sugary desserts, it is hard to stay focused. Thank you for all you do!
These are amazing!! When making the frosting, I didn’t check the extract bottle and accidentally used banana extract….. turned out to be a tasty accident! 😀 So I saw that you mentioned doubling both the crust and filling recipes would work for making a whole cheesecake in a springform pan- do you have any suggestions on the size of the pan, adjustments to the bake time, greasing the pan, or cooking in a water bath? I would really like to make this as a full size cheesecake but don’t want to mess up such a great recipe. Any suggestions/tips would be much appreciated!!
Check my brownie cheesecake recipe for basic times for cooking.
My husband asked what we could eat that’s sweet & I said I saw just the thing! In the oven now, hoping I can control myself to allow them to cool all the way.
Thank you!
These were amazing!! Thankyou for sharing.
Im new to low carb this looks delicious. Question: When I put all ingredients in my fitnnes pal with 6 servings its states over 20 grams of carbs per serving. Please tell me im doing something wrong.
My Fitness pal is notoriously inaccurate at times. Could be subbing sugar for the sweetener OR it could be counting the carbs from the erythritol, which have zero impact on blood sugar and should be subtracted.
Thank you for the clarification. Im using swerve and it didnt accur to me to subtract those carbs. Ive been low carb for 2 weeks now and im dying to try these.
They are worth it, believe me! 🙂
Can you substitute 1-1 rice flour for the almond flour?
No, rice flour is much, much drier than almond flour. I would suggest searching for some rice flour crusts and basing it off of that.
Thank you!