Indulge in the luscious world of keto desserts with this enticing Keto Snickerdoodle Cheesecake. A harmonious marriage of the classic snickerdoodle’s warm, cinnamon-infused embrace and the velvety richness of cheesecake, this low-carb treat is designed to delight your taste buds while adhering to your ketogenic lifestyle. The almond flour crust provides a perfect foundation for the creamy cheesecake filling, while the snickerdoodle swirl adds a delightful burst of cinnamon sweetness. As each forkful unveils layers of flavor and texture, you’ll find that this dessert beautifully captures the essence of traditional snickerdoodle cookies without compromising your commitment to carb-conscious choices. Elevate your dessert experience with this decadent yet keto-friendly Snickerdoodle Cheesecake—a delicious testament to the creativity and satisfaction that can be found within the realm of low-carb baking.
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted unsalted butter
- 2 tablespoons powdered erythritol
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup powdered erythritol
- 4 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the Snickerdoodle Swirl:
- 2 tablespoons powdered erythritol
- 1 teaspoon ground cinnamon
Instructions:
For the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix almond flour, melted butter, powdered erythritol, and ground cinnamon until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.
- Bake for 10-12 minutes or until the edges are golden. Allow it to cool.
For the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth using an electric mixer.
- Add 1 cup powdered erythritol, eggs (one at a time), sour cream, and vanilla extract. Mix until the batter is smooth and creamy.
For the Snickerdoodle Swirl:
- In a small bowl, mix 2 tablespoons powdered erythritol and 1 teaspoon ground cinnamon.
Assembling the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust.
- Sprinkle half of the snickerdoodle swirl mixture over the batter.
- Repeat with the remaining cheesecake batter and snickerdoodle swirl.
- Use a knife or skewer to swirl the cinnamon mixture through the cheesecake batter.
- Bake in the preheated oven for 50-60 minutes or until the center is set.
- Allow the cheesecake to cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
- Once set, carefully remove the cheesecake from the springform pan.
- Slice and enjoy your Keto Snickerdoodle Cheesecake!
