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–+ servings

Keto Snickerdoodle Cheesecake

Keto Snickerdoodle Cheesecake is a luscious, low-carb dessert that combines the warm spices of a snickerdoodle cookie with the creamy richness of cheesecake, all without the sugar and carbs.
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Course Dessert
Cuisine American
Servings 8
Calories 337 kcal

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Small bowl (for optional frosting)
  • 1 Small cookie spoon or spoon
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Airtight container (for storage)

Ingredients
  

Fat Bombs

  • 8 oz cream cheese (softened to room temperature)
  • 1 cup unsalted butter (softened)
  • ½ cup powdered erythritol or other keto-friendly sweetener
  • 2 tsps cinnamon
  • 1 tsp pure vanilla extract

Optional Frosting

  • 2 oz cream cheese (softened to room temperature)
  • 1 tbsp heavy whipping cream
  • 1 tbsp powdered erythritol or other keto-friendly sweetener
  • ¼ tsp pure vanilla extract
  • Additional cinnamon for dusting

Instructions
 

  • In a mixing bowl, combine the softened cream cheese and butter. Beat with an electric mixer until smooth and creamy.
  • Gradually add the powdered erythritol, cinnamon, and vanilla extract to the cream cheese mixture. Continue beating until well combined.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture. This will make it easier to shape the fat bombs.
  • Once chilled, use a small cookie scoop or spoon to form the mixture into small balls. Place the balls on a parchment-lined baking sheet or plate.
  • Freeze the fat bombs for at least 1 hour, or until firm.
  • While the fat bombs are freezing, prepare the frosting if desired. In a small bowl, beat the cream cheese until smooth. Add the heavy cream, sweetener, and vanilla extract, and continue beating until light and fluffy.
  • Once the fat bombs are frozen, remove them from the freezer. If using frosting, drizzle or pipe it onto the fat bombs. Dust with additional cinnamon if desired.
  • Store the fat bombs in an airtight container in the freezer for up to two months.

Notes

Additional Tips

  • Use a cookie scoop for even-sized fat bombs.
  • For extra cinnamon flavor, roll the fat bomb balls in cinnamon before freezing.
  • Experiment with other keto-friendly flavorings, such as almond extract or a pinch of nutmeg.

Nutrition

Calories: 337kcalCarbohydrates: 3gProtein: 2gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 99mgSodium: 115mgPotassium: 58mgFiber: 0.3gSugar: 1gVitamin A: 1214IUVitamin C: 0.03mgCalcium: 48mgIron: 0.1mg
Keyword cheesecake, cheesecake recipe, keto recipe, keto snickerdoodle cheesecake
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