Breakfast · keto
Keto Cinnamon Roll Cheesecakes
Mini cheesecakes with an almond-flour crust and a cinnamon swirl. Sweet enough for dessert, sturdy enough for Sunday breakfast.
Serves 12 · Prep 20 min · Cook 22 min · 4g net carbs
Family notes. These are yummy for breakfast or dessert. A hit with the whole family — I keep a batch in the fridge for weekday mornings.
Ingredients
- 1 1/2 cups almond flour
- 3 tbsp melted butter
- 2 tbsp allulose or erythritol
- 16 oz cream cheese, softened
- 1/2 cup allulose
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 2 tbsp heavy cream
Method
- 1. Heat the oven to 325°F. Line a muffin tin with parchment cups.
- 2. Stir almond flour, melted butter, and 2 tablespoons sweetener. Press a spoonful into each cup.
- 3. Beat cream cheese and remaining sweetener until smooth. Add eggs one at a time, then vanilla.
- 4. Spoon batter over crusts. Swirl cinnamon mixed with a spoon of batter through the tops.
- 5. Bake 20–22 minutes until just set. Cool, then chill at least 2 hours.
- 6. Loosen with a knife and finish with a thin drizzle of cream mixed with a pinch of sweetener.
From Abruptly Creative · Inspired by Carolyn Ketchum