Mini Keto Cinnamon Roll Cheesecakes

Name: Mini Keto Cinnamon Roll Cheesecakes
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: ½ cup almond flour; 2 tablespoon allulose; ½ teaspoon cinnamon; 2 tablespoon melted butter; pinch salt; 8 ounce cream cheese; ¼ cup allulose; ¼ cup sour cream; 2 teaspoon vanilla extract; 1 large egg; 1 tablespoon allulose; 1 teaspoon cinnamon; 1 tablespoon butter; 3 tablespoon allulose; ½ teaspoon vanilla extract; 2-3 teaspoon heavy cream

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Total Time
2 hrs 50 mins
Servings
6 servings
Calories
288 kcal

Mini Keto Cinnamon Roll Cheesecakes

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Crust:

½ cup almond flour
2 tablespoon allulose
½ teaspoon cinnamon
2 tablespoon melted butter
pinch salt

Cheesecake Filling:

8 ounce cream cheese softened
¼ cup allulose
¼ cup sour cream
2 teaspoon vanilla extract
1 large egg room temperature

Cinnamon Topping:

1 tablespoon allulose
1 teaspoon cinnamon

Frosting:

1 tablespoon butter softened
3 tablespoon allulose powdered
½ teaspoon vanilla extract
2-3 teaspoon heavy cream as needed

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Instructions

Gather and prep all ingredients. Pre-heat oven to 325F.
Start by making the crust. Add almond flour, allulose, cinnamon, melted butter, and a pinch of salt to a bowl.
Mix the ingredients together until the mixture clumps together.
Press the crust mixture into a lined cupcake tray. Bake for 7-8 minutes and then remove from the oven to cool. Turn the oven temperature down to 300F.
Create the filling while the crusts are cooling. Whip the cream cheese and allulose together.
Add in the sour cream, vanilla, and egg and mix thoroughly to combine. Try to get rid of any lumps. Spoon the mixture over the crusts to distribute evenly.
In a separate bowl, mix the allulose and cinnamon together to create the cinnamon "sugar" topping.
Sprinkle the topping over the cheesecakes, then bake for 16-17 minutes or until set with a bit of jiggle. Allow to cool for a few minutes, then place in the refrigerator for 2-4 hours to cool completely.
Create the icing before ready to serve. Powder the allulose by blending in a coffee/spice grinder or a food processor. Mix the allulose with the butter until fully combined, then add in the vanilla and heavy cream as needed to get the consistency you want. Transfer icing to a ziploc bag and cut a small hole into the corner, then drizzle icing over cheesecakes.
Ice the remaining cheesecakes and enjoy!

Notes

This makes a total of 6 servings of Mini Keto Cinnamon Roll Cheesecakes. Each serving comes out to be 288 calories, 26.6g fats, 3.4g net carbs, and 5.8g protein.