I made this Sugar-Free Keto Sopapilla Cheesecake, and I’m happy. The taste is fantastic, and the mission succeeded! Keto Instant Pot Matcha Cheesecake – You must try this recipe.
Keto Sopapilla Cheesecake has been my favorite dessert for the majority of my life. Because surely by now all adults have realized that DESSERT is in fact a separate meal of its own.
Layers of melt-in-your-mouth crust and sweet cream cheese filling, all topped with cinnamon for the perfect Mexican-inspired low-carb dessert.
If you like this, you can try similar recipes:
- Best Keto Cheesecake
- Keto Cheesecake Stuffed Brownies
- Keto No-Bake Lemon Cheesecake
- Low Carb Cheesecake Salad
- Keto Coconut Cheesecake with Coconut Cream
- Keto Chocolate Cheesecake Jars
- Keto Cheesecake Brownies
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- Keto No-Bake Chocolate Cheesecake
- Low Carb Salted Caramel Cheesecake Bars
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Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
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Keto Sopapilla Cheesecake
Course: DessertCuisine: AmericanServings
16
servingsPrep time
15
minutesCooking time
50
minutesCalories
190
kcalI made this Sugar-Free Keto Sopapilla Cheesecake, and I’m happy. The taste is fantastic, and the mission succeeded!
Ingredients
- For the Dough:
8 ounces pre-shredded, low-moisture mozzarella cheese
2 tbsp cream cheese
1/3 cup almond flour
1/3 cup coconut flour
1/4 cup powdered Swerve
1 egg
1/4 tsp salt
1 tsp vanilla extract
1 tsp baking powder
- For the Cheesecake Layer:
16 ounces cream cheese softened
3 tbsp butter softened
2 large eggs
2/3 cup powdered sweetener (Swerve)
1 tsp lemon extract
1 tsp vanilla extract
- For the Cinnamon Topping:
1 tbsp cinnamon
2 tbsp melted butter
Directions
- Preheat the oven to 300 Fahrenheit degrees.
- Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).
- Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. Once it is a uniform color wet your hands and press half of it into an 8×8 baking dish. Press out the other half into an 8×8 square on a piece of parchment paper.
- To make the cheesecake filling you can add the cream cheese, butter, vanilla extract, lemon extract, eggs, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.
- Pour the cheesecake batter on top of the bottom layer of dough. Gently put the other square of dough on top and peel off the parchment paper. Sprinkle the sweetener and cinnamon on top and drizzle with the melted butter.
- Bake for 50-60 minutes until puffed up and golden brown. If the butter pools in the center you can brush it over the top with a pastry brush during the last 20 minutes of baking.
- Enjoy!
Nutrition Facts
Per 16 (1 bar)
Amount % Daily Value*
Calories 190
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 76mg 25%
Sodium 209mg 9%
Potassium 92mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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