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. Now with an instructional video so you see just how easy these low carb mini cheesecakes are to make. This post is sponsored by Bob’s Red Mill.
This keto cinnamon roll cheesecake was inspired by something I saw on Pinterest recently.
I 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 high carb dessert bloggers or recipe magazines.
Chances are pretty good that these folks have never used almond flour and don’t have any clue what erythritol is. Although with the current popularity of the keto diet, maybe they have. And maybe they are intrigued. And these mini cheesecake are the perfect way to win them over.
Watch my video to see how easy it is to make Cinnamon Roll Cheesecake
Mini Cheesecakes for portion control
Mini cheesecakes really are the perfect size. They are ridiculously cute, for one thing. A big cheesecake is all well and good, and they taste the same, but everything in miniature is just somehow more appealing.
I’ve been asked by a lot of readers for more mini keto dessert recipes. Many of these readers live alone or with just a significant other, or sometimes they are the only one in their household following a keto diet.
So they just don’t want a big cheesecake hanging around, providing temptation. Because let’s be real… even if it’s keto and sugar-free, it’s still delicious and temping. And eating a whole big cheesecake in one sitting is no longer going to be low carb.
So mini desserts provide us all with perfect portion control. This mini cheesecake recipes makes only 6. They also freeze well so if it’s just you, you can wrap them up individually and sock them away, ready to be eaten whenever that craving strikes.
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.
- 1/2 cup almond flour
- 2 tbsp Swerve Sweetener
- 1/2 tsp cinnamon
- 2 tbsp melted butter
- 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
- 1 tbsp butter softened
- 3 tbsp confectioners Swerve Sweetener
- 1/4 tsp vanilla extract
- 2 tsp heavy cream
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Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
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In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.
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Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.
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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.
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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.
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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.
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In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
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Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.
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
Kathy says
Thank you! I could never get to print…this works perfectly…wish I had known this info beforehand….would have saved me so much grief!
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.
Mel says
Was there a video and I just missed seeing it?
Carolyn says
It’s in the blog post. If you’re not seeing it, it’s probably your browser.
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!
Joe says
Will this work if I dont have the sour cream on hand?
Carolyn says
It should be okay with a bit of heavy cream in place of the sour cream.
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.
Amber says
Deborah did you successfully make a full size cheesecake out of this recipe?
Yesenia says
Also wondering! Trying to make this for my sister’s birthday. She doing keto and has been craving cheese cake and cinnamon rolls.
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.
Chuck says
You can mix ground flax seeds with sweetener to make the powdered sweetener.
Carolyn says
I think that would be pretty awful in this recipe.
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!
Jocelyn Gramajo says
I have made these 6 times now and always double it and make 12 muffins with it. I had a question though. is the nutrition info for the entire batch or per cheesecake???
Carolyn says
Per cheesecake. Nutrition info should always be listed per serving.
Eileen Heaney says
I just made these mini cheesecakes absolutely delicious!!!
Carolyn says
So glad you like them!
Eileen says
I just made these mini cheesecakes absolutely delicious!!!
Carleen Williamson says
I know you have said they can be frozen but how long would they keep if made in advance?
Carolyn says
Only a few days, since the recipe uses so much dairy.
Debbie Cassel says
I love your recipes Carolyn but am unable to find a link to the videos you mention in the blog post. I’ve looked at your blog in different browsers and can’t find the link. Thanks!
Debbie Cassel says
Just found the video on Facebook. Are they only posted on Facebook and not your blog? Thanks!
Carolyn says
No, it’s right there under the big title that says WATCH MY VIDEO TO SEE HOW EASY IT IS TO MAKE CINNAMON ROLL CHEESECAKE
if you’re not seeing it, then something is up with your browser.
Linda A. says
I couldn’t find the video either using the Firefox browser. I switched to Chrome and it was there. I have an ad blocker add-on that may be the reason I couldn’t find the video. The ad blocker doesn’t work perfectly!
I made these tonight and they’re in the refrigerator now. They look beautiful and smell delicious. I can’t wait to try one.
I love recipes like this that have built-in portion control. I also like that the recipe only makes 6 (which of course is easy to double if you want more). I’m going to freeze one of these cheesecakes to see how well it holds up.
Thanks for this recipe.
Carolyn says
Okay, that’s good to know! Thanks so much.
Linda A. says
For anyone who’s interested, these freeze and thaw beautifully. I’m going to make a double batch and freeze them. They’re just too delicious not to have some around!
Judith says
Did you frost them before freezing, or do it afterwards before serving?
Miriam says
🙋Hi Caro, thank you for this yummy and easy recipe!
Do you have a Cinnamon roll only Keto recipe with no cheesecake available?
Carolyn says
https://alldayidreamaboutfood.com/keto-cinnamon-rolls/
gjeanieg says
These are fabulous! I actually hid them in the freezer from my family. Lol. Another winner, Carolyn! Thanks!
Carolyn says
So glad you liked them!
Tanya Schroeder says
These look so good!! I do love the portion control!
shelby says
I am 100% with you on the mini desserts. With just two of us in the house, we don’t want or need a full-sized dessert sitting around tempting us! These look very easy and very yummy! While we are snowed in this weekend, I believe I will make this for our special Sunday dessert!
Alli says
These are heaven. I cannot get enough of them. Addicting that’s for sure.
Steph says
I absolutely love cinnamon rolls but I don’t love carbs…I’m going to make these this weekend for sure!
Suzanne says
This looks so good! I love that they are mini size! Perfect for portioning out!
Cleny Cruz says
Can this be made as a cake instead? I made the muffins and they were to die for. Can you share how I can make this as a cake?
Carolyn says
I would triple everything for a full cake. But I can’t tell you exactly what the timing of baking would be. You can look at my other cheesecakes to get a rough idea.
Susie Gastenveld says
I made these yesterday and definitely did my happy dance after sampling one. So good! Thanks for the delicious recipe
Kit says
I made these yesterday and they are fantastic! The only complaint I have is I ended up with twice as much cinnamon sugar as I needed, so I guess I’ll just have to whip up another batch! So decadent, hard to believe these are low carb! Thanks for this great recipe!
Carolyn says
So glad you like them!
Angela says
OMG!!! If you like cinnamon rolls and cheesecake I highly recommend giving this recipe a try. And, if you’re doing Keto you probably already have all these ingredients on hand. So so good. Thanks for sharing the recipe!!!
Carolyn says
Glad you liked it!
Claudia Arbaugh says
Omg…..these are phenomenal!!!
Thank you so much Carolyn for all you do creating these recipes!!!!
Natalia says
Tried these with baking Splenda and can confirm they work just as well with Swerve or erythritol + liquid stevia which I tried also (but more carbs with Splenda). They are so amazing and easy. Going to make them tonight for Valentines without the cinnamon for plain mini cheesecakes and top with fresh whipped cream and strawberries. Thanks Carolyn!
Lynn says
Oh good heavens…this is religious experience. It’s like you’re eating a Cinnabon cinnamon roll, but it’s a healthy cheesecake that is to die for. Forget lunch…eat this instead. They’re beyond fabulous. Thank you so much for this recipe.
elisabeth says
These were absolutely perfect! My friends and I are always looking for great KETO desserts and this one hit the spot! Making another batch tonight!
Carolyn says
So glad to hear it!
Tirza says
Omg!!! These are to die for!!! This is my new fav go to dessert! I just Made these and I am In-Love. They came out so good!!! Thanks so much for the recipe…
Carolyn says
Glad to hear it!
Timmie says
As soon as I asked my husband, “Should I make these?” He immediately said, “YES!” He used to love Cinnabon Cinnamon rolls, before we started Keto/Low Carb and he loves cheesecake too. So he’s super excited to taste these! I just pulled them out of the oven and they smell soooooo good! I can’t wait to taste them too!
Thanks for sharing the recipe! I’ll rate the stars once we try them, but I’m already sure it’s gonna be AMAZING!
All of the recipes we’ve tried that you’ve shared have been great! So I have no doubt these are gonna be super delish!
Carolyn says
So glad to hear it!
Timmie says
Husband absolutely LOVED them! Definitely going to be making this recipe again…. and again. So easy to make and super delicious!
Carolyn says
So glad to hear it!
Jessy May says
Anyone tried to make these in the instapot/pressure cooker????
I have a recipe for chocolate peanutbutter low carb cheesecakes and they are awesome! Going to see if these will cook up the same in the instapot. But has anyone tried it already and had success??
Liz says
These are great! I’ve made them several times. Everyone enjoys them and can’t tell they aren’t the real thing.
Ashley says
These are amazing!!!! I followed the recipe exactly how it say except I only used half of the cinnamon mixture b/c I was worried it would be too much. I also used paper cup cake liners instead of silicone and did not have any problem with them sticking. The frosting tasted way too sweet when I taste tested it but it tastes very good on top of the cheesecake! I made some plain w crust and some plain without also using this recipe! 5 stars for sure!
Dena says
I absolutely love these mini cheesecakes. I’ve made them twice in one week. I’m new to your site but have printed off several recipes I want to try. Thank you so much for sharing all your wonderful recipes.
Carolyn says
So glad you like them!
Emily says
Loved this! I was too lazy to make the frosting but topped each one with whipped cream and it was delicious. I thought they were MUCH better the second day. I think I actually picked this recipe out of several because it I am a procrastinator and it only required a couple of hours in the fridge. The one (ok, 2…) I ate that evening were good, but I wasn’t terribly impressed. But the second day, they were amazing!! I used Lakanto monkfruit/erythritol blend and it worked great — I am usually really sensitive to the cooling effect of erythritol but didn’t notice it here. Oh and I subbed out some of the almond flour for crushed pecans and that was great too.
Carolyn says
Many people find keto baked goods even better the next day.
StephE says
My boyfriend is allergic to almonds. Can I use something else in place of the almond flour?
Carolyn says
Try sunflower seed flour.
Chris Casarino says
Made these today and they are absolutely wonderful!! Quick and easy and oh so delicious!! Thank you!!
Robyn says
I thought I liked cinnamon but now I’m not so sure. I tripled this recipe because I had 500g of cream cheese and I wanted to make a cheesecake slice because rectangular pieces are easier to freeze. But 6 tsp of cinnamon in the filling plus 1.5 tsp in the base was too much for me. Maybe it’s because I’m not used to those American cinnamon buns. But the cheesecake itself is nice. It took about 30 minutes in a slice pan at 155 degrees Celsius. I didn’t bother with the frosting. If I made this again, I’d probably keep the cinnamon (and maybe ground ginger?) in the base but not in the filling.
Rachel F says
All I can say is YUM!!! These are so incredibly delicious!! The first time I made them I did the exact recipe (but dolloped the frosting instead of piping it) but the second time I didn’t add the frosting at hubby’s request because he said it made them too sweet and I don’t think I’ll use it in the future. I usually make them full size but I have also made them into minis which is the perfect size to pop in your mouth for just a bite (or eat more than one)! Another winning recipe! Thanks Carolyn!
ashley says
Do these need to be in the fridge ir freezer or can they be kept in a container for a few days?
Carolyn says
They should be kept in the fridge. All cheesecake-like things are best refrigerated.