Mini Keto Cinnamon Roll Cheesecakes

The spice and sweetness of cinnamon rolls combine with the decadence and layers of a cheesecake with these mini cinnamon roll cheesecakes, made with crust, filling, and frosting layers. Plus, it’s the perfect-sized amount for an everyday dessert. 

If you’ve been on food social media, you’ll have likely already seen the abundance of dessert hybrids. Think croissants and muffins (cruffins) or a scoop of ice cream wedged between two cookies (ice cream sandwich). When two good things come together, surely it’s a match made in heaven, right? In the case of our mini cinnamon roll cheesecakes, we definitely agree.

Multiple elements come together to ensure optimal texture and sweetness. You get the crispy sweet-salty almond flour crust, the silky smooth cheesecake filling with softened cream cheese, sour cream, and egg, and generous lashings of vanilla-flavored frosting. And, of course, through all the layers, there’s the unmistakable spice and flavor of a cinnamon roll. 

The trick to making this sweet treat something you’ll want to reach for time and time again is sweetener, which replaces the sugar in a cheesecake and cinnamon roll—both notoriously decadent desserts. We love allulose, but you can use a keto-friendly sugar substitute of your choice. Make them ahead of time or eat the whole tray at once; we won’t judge!

Yields 6 servings of Mini Keto Cinnamon Roll Cheesecakes

The Preparation

Crust:

• 1/2 cup almond flour
• 2 tablespoons allulose
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• salt, pinch

Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/4 cup allulose
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 1 large egg, room temperature

Cinnamon Topping:

• 1 tablespoon allulose
• 1 teaspoon ground cinnamon

Frosting:

• 1 tablespoon butter, softened
• 3 tablespoons allulose, powdered
• 1/2 teaspoon vanilla extract
• 2 teaspoons heavy cream

The Execution

1. Gather and prep all ingredients. Pre-heat oven to 325F.

2. Start by making the crust. Add almond flour, allulose, cinnamon, melted butter, and a pinch of salt to a bowl.

3. Mix the ingredients together until the mixture clumps together.

4. 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.

5. Create the filling while the crusts are cooling. Whip the cream cheese and allulose together.

6. 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.

7. In a separate bowl, mix the allulose and cinnamon together to create the cinnamon “sugar” topping.

8. 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.

9. 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.

10. Ice the remaining cheesecakes and enjoy!

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.

Mini Keto Cinnamon Roll Cheesecakes

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.

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Prep Time 2 hours hrs 25 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 6 servings

Calories 288 kcal

Ingredients

  

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Crust:

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

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 ground cinnamon

Frosting:

• 1 tablespoon butter softened
• 3 tablespoon allulose powdered
• ½ teaspoon vanilla extract
• 2 teaspoon heavy cream

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 ziplock bag and cut a small hole into the corner, then drizzle icing over cheesecakes.
  
• Ice the remaining cheesecakes and enjoy!

Nutrition

Calories: 288kcalCarbohydrates: 3.4gProtein: 5.8gFat: 26.6g

Keyword gluten-free, keto, low-carb, make-ahead, oven-baked, sugar-free, vegetarian