Keto Cinnamon Roll Cheesecakes

Two Mini Keto Cheesecakes piled up on a wooden cutting board with berries on top.

Love mini keto cheesecakes? Love cinnamon rolls? Then this Cinnamon Roll Cheesecake recipe is for you! Fun, delicious, and only 2.9g carbs per serving.

Course Dessert

Cuisine American

Keyword cinnamon roll cheesecake, mini keto cheesecakes

Prep Time 20

Cook Time 30

Cooling Time 2 30

Total Time 3 20

Servings servings

Calories 237kcal

Equipment

Ingredients

Crust

½ cup almond flour
2 tablespoon Swerve Granular
½ teaspoon cinnamon
⅛ tsp salt
2 tablespoon melted butter

Cheesecake Filling

6 ounces cream cheese softened
5 tablespoon Swerve Granular divided
¼ cup sour cream
½ teaspoon vanilla extract
1 large egg room temperature
2 teaspoon cinnamon

Frosting

1 tablespoon butter softened
3 tablespoon Swerve Confectioners
¼ teaspoon vanilla extract
2 teaspoon heavy cream

US Customary - Metric

Instructions

Crust

Preheat the oven to 325ºF and line a standard size muffin pan with 6 parchment or silicone liners.
In a medium bowl, whisk together the almond flour, sweetener, cinnamon, and salt. 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 the oven temperature to 300ºF. 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 one tablespoon 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 the centres still 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.

Cream Cheese Drizzle

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.

Video

Notes

Storage Information: Store the mini cheesecakes in a covered container in the fridge for up to 5 days. You can also freeze them for up to 2 months. Be sure to wrap them up tightly to avoid freezer burn.

Sweetener Options: If you want a crisp crust that contrasts with the creamy filling, you need to use an erythritol based sweetener like Swerve. All other parts, such as the cheesecake, the cinnamon sugar, and the drizzle, will work with other sweeteners.

Do note that allulose may make the cheesecakes brown a little more on top. And you want to use a powdered sweetener for the cream cheese drizzle, to avoid grittiness.

Nutrition