MINI CINNAMON ROLL CHEESECAKES – KETO RECIPE
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.
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:
Cheesecake Filling:
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.
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.
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