If you’ve kept up with Keto Daily for some time and are reading this, you might have realized this Keto Cheesecake is something I am happy about. In addition, I am a fan of Keto Cinnamon Rolls, and I am sure that this Keto Cinnamon Roll Cheesecake is the perfect slice of heaven for me.
You can create this Cheesecake recipe denser should you choose to increase how much Filling is used and bake it for a little longer; however, I was looking for something delicious and did not require so much time or cost as much to prepare as my typical Keto Cheesecake recipe. The Icing can be added as an option; however, who would want a Cinnamon Roll without some yummy Icing?
This recipe is great as a complete cheesecake, or you could make it in a muffin tin to make smaller portions should you want to portion it the same way. I prefer to take an excellent, hearty slice (or two slices) to eat for breakfast or dessert. I believe it is best to bake it the night before when I intend to consume it since it will take at least a few hours to get properly cool and chill in the refrigerator after it’s baked.
KETO CINNAMON ROLL CHEESECAKE RECIPE
EASE OF PREPARATION: Easy
PREP TIME: 15 Minutes
COOKING TIME: 37 Minutes
TOTAL TIME: 52 Minutes
INGREDIENTS:
CRUST
1 Cup Almond Flour
4 TBSP Lakanto Classic Nonfruit Sweetener
1 TSP Ground Cinnamon
4 TBSP Kerrygold Grass-Fed Salted Butter
FILLING
16oz Cream Cheese (Softened)
2 Large Eggs
5 TBSP Lakanto Classic Monkfruit Sweetener (Divided)
2 TBSP Ground Cinnamon
1 TSP Pure Vanilla Extract
ICING
12 TBSP Lakanto Powdered Monkfruit Sweetener
8 TBSP Heavy Whipping Cream
4 TBSP Kerrygold Grass-Fed Salted Butter
1 TSP Pure Vanilla Extract
INSTRUCTIONS:
CRUST:
Pre-Heat the Oven to 325*F.
Within a Medium Mixing Bowl, add 1 Cup of Almond Flour, 4 TBSP Lakanto Classic Monkfruit Sweetener, 1 teaspoon of ground cinnamon, and mix to create a uniformly blended.
4. Melt 4 TBSP Kerrygold Grass-Fed Salted Butter and then pour over the dry ingredients.
Mix ingredients until the dry mix are covered with butter. It may be dry and crumbly, but this is fine.
Cover the bottom of your Springform Pan with Parchment Paper to keep the Crust from sticking later.
Put the dough mixture in its bottom springform pan. We used 9 inches of Pan; however, you could choose a smaller or a bigger one based on the thickness or thickness you would like your cheesecake to be.
Bake the pie at 350 degrees for around 7 minutes at 325°F. Then take it out and set it on a counter.
FILLING:
The Oven to the lowest temperature of 300*F.
In the Large Mixing Bowl or Kitchen Aid Stand Mixer, add 16 ounces of cream Cheese (Softened at the counter before).
Sprinkle 3TBSP of Lecanto Nonfruit Classic sweetener on the Cream Cheese, and then add 1 teaspoon Vanilla Extract. Add 1 TSP Pure Vanilla Extract along with two large Eggs.
Mix the Filling and mix it for about a couple of minutes at medium speed, ensuring that there aren’t any lumps left from Cream Cheese. Cream Cheese.
In a small mixing bowl, combine 2TBSP of The Lecanto Nonfruit Classic sweetener with 1 TBSP of ground Cinnamon.
Pour half of Keto Cheesecake Filling onto its top Crust and sprinkle on approximately one-half of Nonfruit and the Cinnamon mixture.
Pour the remainder of the Keto Cheesecake filling into the Springform Pan and evenly cover the top with the rest of the Nonfruit and Cinnamon mix.
In the Oven, bake at 300°F for approximately 16 minutes until it is cooked to the point that the middle has fully baked.
The Keto cheesecake should be cooled on the counter for around 30 minutes before placing it in the refrigerator.
Refrigerate for at least 2 hours (overnight is typically preferable).
ICING:
In a Medium Mixing Bowl, add 2 TBSP of Korngold Grass-Fed Salt Butter, 8 TBSP of heavy whipping cream 12TBSP Lecanto powdered Monkfruit Sweetener, along with 1 TSP Vanilla Extract. Vanilla extract.
Mix until the frosting is an even texture.
Place the Icing in the piping bag to decorate this Keto Cinnamon roll Cheesecake, or opt to sprinkle the frosting evenly over the top if you like this option too.
