KETO CINNAMON ROLL CHEESECAKE
This recipe works well like a whole cheesecake, or could also be made in a muffin pan for smaller individual servings if you prefer to spread it that way too. eat it, as it takes at least a few hours to cool properly and put in the fridge after it has been cooked.
For the crust:
- 2 Tbsp. Coconut oil melted
- 1 Tbsp. Coconut flour
- ½ tsp. Vanilla extract
- ½ C. Almond flour
- ½ tsp. Cinnamon
For the cinnamon sugar:
- 1 ½ tsp. Cinnamon
- 3 Tbsp. Swerve granulated sweetener
For the cheesecake:
- ¼ C. Swerve confectioners sugar substitute
- 7 oz. Cream cheese softened
- ¼ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- 1 Egg
For the icing:
- 3 Tbsp. Swerve confectioners sugar substitute
- 3 Tbsp. Heavy whipping cream
- ¼ tsp. Vanilla extract
- Preheat the oven to 300 degrees.
- Combine all of the ingredients for the crust in a mixing bowl, and blend until a loose dough forms.
- Press the dough into the bottom of 8 cupcake liners in a muffin tin to form the crust for your cheesecake bites.
- Bake the crust for 10 minutes.
- Add the ingredients for the cheesecake into a mixing bowl, and blend on high until smooth and creamy.
- In a small bowl, mix together the granulated sugar substitute and the 1 ½ tsp cinnamon until well blended.
- Place 1 tbsp of the cheesecake mixture on top of the crust in each cupcake liner.
- Sprinkle a layer of the cinnamon sugar over the top of the cheesecake layer.
- Repeat steps 7 and 8 two more times for each compartment in the muffin tin until each one is filled to the top. This recipe will make 8 mini cheesecake bites.
- Bake the cheesecakes for 15 minutes, and let cool to room temperature.
- Place the cheesecakes into the freezer for a minimum of one hour, or until set and easily removed from their liners.
- Blend the icing ingredients together, adding more confectioners sugar substitute if you would like the icing to be thicker. Ice the top of each cheesecake bite, and serve. Enjoy your dessert!