Indulge in the irresistible charm of a classic snickerdoodle with a keto twist. This Keto Snickerdoodle Cheesecake seamlessly marries the creamy richness of cheesecake with the warm, cinnamon-kissed allure of snickerdoodle cookies. This low-carb delight is a testament to the fact that you can savor the flavors you love without compromising your keto lifestyle. Treat yourself to a slice of comfort with this delectable keto snickerdoodle cheesecake.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
Recipe: Keto Snickerdoodle Cheesecake
Ingredients:
For the Crust:
- 2 cups almond flour
- 1/4 cup melted unsalted butter
- 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 32 oz (4 blocks) cream cheese, softened
- 1 cup powdered erythritol
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Snickerdoodle Topping:
- 2 tablespoons powdered erythritol
- 1 teaspoon ground cinnamon
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
Nutrition Facts (Per Serving – Makes 12 servings):
- Calories: 380
- Total Fat: 35g
- Saturated Fat: 16g
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 8g
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
Servings:
This recipe yields approximately 12 servings of Keto Snickerdoodle Cheesecake.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
Instructions:
1. Preheat Oven:
- Preheat your oven to 325°F (163°C).
2. Prepare the Crust:
- In a bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.
3. Bake the Crust:
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
4. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered erythritol and continue to beat until well combined.
- Add eggs, one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, and ground cinnamon until the filling is creamy and smooth.
5. Pour into the Crust:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
6. Create the Snickerdoodle Topping:
- In a small bowl, mix together powdered erythritol and ground cinnamon for the snickerdoodle topping.
7. Sprinkle the Topping:
- Sprinkle the snickerdoodle topping evenly over the cheesecake filling.
8. Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set. The edges should be slightly golden.
9. Cool and Chill:
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight for the best texture.
10. Serve and Enjoy:
- Once chilled, carefully remove the cheesecake from the springform pan. Slice into servings and savor the delightful combination of creamy cheesecake and snickerdoodle goodness.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
