Looking for a delicious low carb cheesecake recipe? These little keto cinnamon roll cheesecakes are easy to make and they really hit the spot! This post is sponsored by Bob’s Red Mill.
This keto cinnamon roll cheesecake recipe was inspired by something I saw on Pinterest recently.
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. 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.
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.
Cinnamon Roll Cheesecake Inspiration
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. Or triple it. Or quadruple it. Once you taste these low carb cinnamon roll cheesecakes, you will want to keep them around all. the. time.
These mini keto 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.
They freeze very well so if you want to do a little meal planning, this recipe is perfect!
Many thanks to Bob’s Red Mill for partnering with me to bring you this post.
Mini Cinnamon Roll Cheesecakes
Prep Time
20 mins
Cook Time
30 mins
Cooling Time
2 hrs 30 mins
Total Time
3 hrs 20 mins
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!
Course:
Dessert
Cuisine:
American
Servings: 6
Calories: 237 kcal
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.
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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 Facts
Mini Cinnamon Roll Cheesecakes
Amount Per Serving
Calories 237
Calories from Fat 185
% Daily Value*
Total Fat 20.59g
32%
Saturated Fat 10.94g
55%
Cholesterol 53mg
18%
Sodium 166mg
7%
Total Carbohydrates 4.63g
2%
Dietary Fiber 1.69g
7%
Sugars 1.7g
Protein 4.63g
9%
* Percent Daily Values are based on a 2000 calorie diet.
Sandy Munn says
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.
Carolyn says
thanks for the heads up!
Robin Alvarado says
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.
Carolyn says
Thanks! <3
Jennifer in KY says
I just made these love them. I used Stevia instead of swerve (couldn’t find swerve in KY) and used cool whip instead of whipping cream(because I forgot it at the grocery) this recipe made 9 in regular size silicone cup cake cups. Awesome my favorite.
allison says
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!
Taylor @ Food Faith Fitness says
Cinnamon rolls and cheesecakes together?! SIGN ME UP FOR THESE!
Nicole says
Cutest and tastiest desserts EVER!
Brenda @ a farmgirl's dabbles says
Who doesn’t love a cinnamon roll AND cheesecake?! These are fabulous little desserts!
Liz says
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!
Jennifer @ Show Me the Yummy says
OMG love this cinnamon roll flavored cheesecake!!! <3
Alyssa | EverydayMaven says
Mini desserts are my favorite! These look so good 🙂
Kim Beaulieu says
These are so amazing. Such a cool recipe idea. I could eat these all the live long day.
Laura says
Thank you so much for this and all your tasty recipes! I’m never disappointed. Question, how do these freeze?
Thanks again!
Carolyn says
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.
Dee Hoertz says
These look wonderful! Did you use the mini-muffin tins or the regular size muffin tins?
Carolyn says
Standard muffin size. Boy would they be small if it was mini!
Margaret says
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.
Angela Beavers says
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
Carolyn says
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.
Cindi Marshall says
Could you just put the cheesecake mixture in some cupcake tins with liners and make them even lower in carbs?
Carolyn says
Sure! The crust is fab, though. Make sure you use parchment or silicone liners. paper sticks too much.
Cindy P says
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.
Ilde says
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!
Carolyn says
So glad it worked out!
Liz says
Oh, the freezer is a great idea! Mine are cooling now, but the house is very warm. 🙂
Rhonda from Baddeck says
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!
Jaq says
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!
Carolyn says
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.
Jaq says
Thank yo – much appreciated! Usually i I have salted on hand so will go with that! 🙂
Kathy Honeycombe says
So could I just substitute regular sugar?
Carolyn says
Yup.
Sarah Biggs says
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.
Carolyn says
So glad you liked them!
Deborah Smith says
Do you think this be made with a spring form pan and created just like a full sized round cheesecake?
#typeonegrit
Carolyn says
I think you need to double both the crust and filling for the full size.
Deborah Smith says
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.
Jo says
Can I use coconut flour?
Carolyn says
For the crust? Possibly but I don’t know how much. yOu will need to do some experimenting.
Carol says
Bless you Carolyn. In a world that is filled with sugary desserts, it is hard to stay focused. Thank you for all you do!
Lauren says
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!!
Carolyn says
Check my brownie cheesecake recipe for basic times for cooking.
HOLLY says
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!
Tracy Carrothers says
These were amazing!! Thankyou for sharing.
Rose says
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.
Carolyn says
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.
Rose says
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.
Carolyn says
They are worth it, believe me! 🙂
Racheel says
Can you substitute 1-1 rice flour for the almond flour?
Carolyn says
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.
Racheel says
Thank you!
Tammany says
I was wondering if you knew the nutrition info without the icing. I am doing it for a Christmas gift and was wanting to be exact for his info. Thanks these look amazing.
Carolyn says
It’s so little, it really doesn’t change much.
Food energy: 215kcal
Total fat: 18.23g
Calories from fat: 164
Cholesterol: 46mg
Carbohydrate: 4.59g
Total dietary fiber: 1.69g
Protein: 4.57g
Debbie says
Another winner!! My family loved these delicious little decadent treats. Next time, will have to double the recipe.
Rhonda Strange says
This is a true winner, but then all of your recipes are. Your recipes never fail to be delicious, As a nurse educator, I work wih Diabetics and always recommend your blog and recipes to the groups I teach. Thank you for making our low carb lifestyles a little sweeter and easier to live with.
Carolyn says
Thank you, Rhonda.
Elke says
Fantastic tasting cheesecake. I made it in a small pie plate which worked out great !!
Patricia Perez says
Can you use powdered Swerve for the whole recipe or do you have to use granulated and powdered?
Carolyn says
Yes, You can.
Sarida says
These are to die for! Just made them last night, and couldn’t wait to dive into one! I love both cinnamon rolls and cheesecake, and to have both in one dessert that is low carb, is just perfect! They were just sweet enough for me, so I left off the frosting. Thank you for for the perfect recipe to satisfy my sweet tooth! 🙂
Mandy Lee says
THESE ARE MARVELOUS!! Made them twice now and I always double the recipe cause hello? such good desserts can never ever last! They go by fast. Your dessert recipes NEVER dissappoints. ? This is a big hit in my family and I was thinking of making with Matcha instead. The base would be black sesame & the cheesecake would be matcha flavored. Hoping it would be just as good!
Laura says
Awesome! I made these with a pecan crust, less grams and taste phenomenal!
Lisq says
Life, Love & No Sugar!🤣🤣🤣
Can’t wait to try these! I’m having your taco pie for dinner tonight!!💖
Stephanie says
The butter is unspecified. do you use salted or unsalted butter? Thank you!
Carolyn says
That’s up to you. I always use salted.
Debi says
Can you use Splenda instead of Swerve in this recipe? All I have is Splenda. These look awesome and I absolutely love anything CINNAMON. Thanks for sharing.
Carolyn says
I don’t use Splenda so I can’t guarantee it but it should work.
Nicole says
I’m not getting 3 net carbs. I’m getting 7,
Carolyn says
Well, I use MacGourmet, a paid program that pulls from the USDA database. So I am quite confident of my numbers. If you are using MyFitnessPal or similar, they are very unreliable.
Nicole says
I used 1/3 neu. Cream cheese instead. That’s all I had. Love these. I’ll just type your nutrition in 🙂
Carolyn says
Yes that tends to have higher carbs.
Nicole says
It says it has 6carbs the same as original cream cheese. I may be wrong.
Carolyn says
6 carbs per serving or for the whole amount needed for this recipe?
Missy says
These are absolutely incredible!!! Didn’t try the frosting but they don’t need it. Seriously the most delicious thing ever!!! Thank you so much for the recipe.
Yuri says
Hi
It is wonderful recipe with Almond Flour dessert. Even using Sweetener (I was using Whole Earth sweetener , Btw, I couldn’t stand erythritol taste )
And I think I was miss understand for size of Muffins. I thought it call ” Mini ” so,I was using Mini Muffins cup pan for only 6 of them ! After put Cream Cheese mix in, still bunch of ingredients are left.
So I did leftover Cream Cheese mixture on using Oreo Cookies( it is so much for KETO diet huh ! ) for bottom of the 4 Regular size Muffin pan .
I’m baking now, Hopefully will be come ok.
Thank you.
Jenay says
Hands down this is THE best keto dessert I have ever made. I use lankanto gold (monk fruit sugar) for the crust and the cinnamon sugar mix and lankanto white (monk fruit sugar) for the cream cheese mix. I excluded the frosting as I didn’t want it overly sweet and let me tell you it doesn’t need the frosting. Seriously I have never tasted a better keto dessert than this, but I’m also a cinnamon fanatic. (I added 1 tsp cinnamon to the crust instead of 1/2.) Thank you, Thank you for this recipe. This will probably be the only dessert I will make as I find cookies, cupcakes etc from any recipe site to taste icky the following day or once cooled down. This lasts. Btw, lankanto does NOT have an aftertaste, I can’t suffer many other sugar substitutes but lankanto makes everything taste like real sugar with no icky aftertaste.
Laura says
If you can’t find powdered swerve for the icing, any other substitutes?
Carolyn says
You definitely need a powdered sweetener or it will be gritty. You could do liquid stevia too, though.
Sam Ligmann says
Third time making this recipe! This time I left out the cinnamon sugar part and just made plain mini cheesecakes. Both ways are super! Thank you for the recipe!