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keto snickerdoodle cheesecake served

Keto Snickerdoodle Cheesecake

Snickerdoodle flavor is one of the most popular cookies. But, add a little cream cheese to make a keto snickerdoodle cheesecake and now you have an amazing dessert at only 3g net carbs!
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Course: Dessert
Cuisine: American
Keyword: keto snickerdoodle cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 slices
Calories: 317.1kcal

Equipment

  • spring form pan

Ingredients

Cheesecake Crust

  • 1.25 cup blanched almond flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoon butter

Cheesecake Filling

  • 32 ounce full fat cream cheese
  • 1 cup sour cream
  • 1 cup keto sweetener
  • 1/2 teaspoon cinnamon
  • 4 large egg
  • 1 tablespoon vanilla extract

Sinckerdoodle Topping

Instructions

Cheesecake Crust

  • Preheat oven to 350°F
  • Melt butter then combine butter, almond flour and cinnamon together.
  • Sprinkle crumbs over the bottom of the springform pan and press them down evenly across to form the crust. Bake for 10-15 minutes or until golden brown. Remove from oven to cool.

Cheesecake Filling

  • Preheat oven to 325°F
  • Cream together room temp cream cheese and sour cream
  • Add in keto sweetener, vanilla extract, cinnamon then mix again
  • Then, add in one egg at a time until everything is combined and smooth, be sure to scrape the sides and bottom of the mixing bowl.
  • Pour cheesecake filling on top of the crust. Give it about 3 taps on the counter to allow the air bubbles to rise. Let it sit there for about 5 minutes.
  • Combine the ingredients under the snickerdoodle topping and sprinkle across the cheesecake.
  • Place cheesecake in the oven for 45-60 minutes checking for browning of the edges and a slight jiggle in the center. If using a water bath you will have to add more time.
  • Once cheesecake has baked, turn off the oven and crack the door leaving the cheesecake in there at least an hour. Then, remove from oven and allow it to fully cool.
  • After cheesecakes has cooled place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
  • Serve.

Nutrition

Serving: 1slice | Calories: 317.1kcal | Carbohydrates: 3.5g | Protein: 7.8g | Fat: 30.7g | Saturated Fat: 15.6g | Trans Fat: 0.2g | Cholesterol: 120.8mg | Sodium: 258mg | Fiber: 0.9g | Sugar: 2g
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