Keto Cheesecake Cupcakes

Traditionally in my circle of friends if you have a birthday I will make you a dessert of your choosing. This is the first birthday that has come up since I gave up gluten and carbs. Keto Cheesecake Cupcakes.

Baking a cheesecake is a very delicate process, but it doesn’t have to be! Making a batch of mini cheesecakes is a lot quicker and a lot simpler! This mini cheesecakes recipe is very keto friendly- the cream cheese is high in fat, while the erythritol and almond meal are low in carbs. You could fool anyone with these keto treats, they taste like the real thing- fluffy and refreshing.

They’re super simple to make, but to really appreciate their taste, it’s important to refrigerate them as long as you can. We refrigerated them overnight, but even a few hours will do. They will set very nicely and coaxing them out of the muffin tin won’t be too hard. To help get the mini cheesecakes out of the tins you could also line the tins with cupcake liners before baking.

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.

Low Carb Cinnamon Roll Cheesecake Recipe

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:

1. Preheat the oven to 325F and line a muffin pan with 6 parchment or silicone liners.
2. In a medium bowl, whisk together the almond flour, sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.
3. 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:

1. 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.
2. In a small bowl, whisk together the remaining 2 tablespoons sweetener and the cinnamon.
3. 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.
4. Bake 15 to 17 minutes, until mostly set but centres jiggle slightly. Turn off the oven and let them remain inside for 5 more minutes, then remove and let cool 30 minutes. Refrigerate at least 2 hours until set.

Frosting:

1. In a medium bowl, beat butter with powdered sweetener until well combined. Beat in vanilla extract and heavy cream.
2. Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.