KETO CINNAMON ROLL CHEESECAKES

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This keto cinnamon roll cheesecake recipe was inspired by something I saw on Pinterest recently.
I’ve 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. Because I see so many amazing and delicious dishes that I want to make myself. Or rather, that I want to make OVER. Chances are good that the recipes that catch my eye are decadent, sugar-filled creations from conventional food bloggers or recipe magazines. Chances are that these folks have never used almond flour and don’t have any clue what erythritol is.

And that’s just the way I like it. I actually try to steer clear of my fellow low carb blogger’s recipes. Not because I feel some sense of competition but because I don’t want to ever copy their ideas, accidentally or intentionally.
In the spirit of collaboration, we often work together to help promote each other. But I keep my eyes averted and try not to look at what went into creating their recipes. So that if I do, by chance, come up with something similar, I know it’s not any sort of intentional imitation. There are some sketchy folks who, in an effort to get ahead, copy the popular recipes of other food bloggers. I don’t ever intend to be one of them. I know I can make it on my own steam, thank you very much. And I have more recipe ideas in this fevered little brain of mine than I will ever be able to make in this lifetime.

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.
4. ...................................

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