Keto cheesecake fat bomb balls made without dairy! A perfect keto dessert or keto snack to keep you satiated.
Keto cheesecake is a thing of dreams… except when you’re dairy-free. Then it’s a total tease and completely unfair that other keto people get to enjoy keto cheesecake when we’re stuck with fat fudge. Fat fudge is good, but it’s no cheesecake.
But wait! A couple of months ago, I figured out how to make keto cheesecake balls WITHOUT the dairy! They’re layered balls complete with an almond flour crust, surrounded by two dairy-free keto cheesecake layers, and dusted with cinnamon sugar.
I repeat: these are KETO.
I used NOW ingredients for many of the items in this recipe. Why? Because they’re inexpensive, accessible, and they taste good. I used NOW Almond Flour, their butter-flavored coconut oil (highly addictive, you’ve been warned), and NOW erythritol (simply grind it in a blender or spice grinder so that it’s smooth and perfect for this recipe). The reason I like NOW erythritol over other alternatives is that it’s just erythritol and nothing else. Other brands are cut with monk fruit, stevia, or maltodextrin (not great for keto). While there’s nothing wrong with monk fruit or stevia, I like the idea of a pure sweetening source so that the recipe is easy for you all to make. If I told you to buy three different sweeteners for one recipe, no way you’d make the recipe.
So, with that out of the way, let’s get to this recipe!
- ½ cup (70 g) Now Foods Raw Almond Flour
- 2 tablespoons Coconut Oil Non-Dairy Butter Flavor
- 1 tablespoon ground Now Foods Erythritol
- 8 oz (227 g) dairy-free cream cheese, regular plain cream cheese, or homemade vegan cream cheese
- 3 tablespoons Coconut Oil Non-Dairy Butter Flavor
- 6 tablespoons ground Now Foods Erythritol
- 2 teaspoons ground cinnamon
- ¼ cup erythritol
- 2 teaspoons ground cinnamon
- To make the almond flour center, combine the almond flour, coconut oil, and erythritol in a small bowl. Knead with your hands until incorporated. Separate the mixture into 13 pieces and roll into balls. Place the balls on a parchment paper lined cookie sheet and place in the freezer.
- Meanwhile, combine the cream cheese, coconut oil and erythritol in a small bowl. Divide the mixture between two bowls. In one of the cream cheese bowls, add ground cinnamon and mix until incorporated. Place in the freezer for one hour.
- Prepare the cinnamon sugar topping by combining the ingredients in a small bowl. Set aside.
- Once chilled, scoop a teaspoon of the cinnamon cream cheese mixture and a teaspoon of the plain cream cheese mixture onto a piece of the parchment. Place one of the almond flour balls in the center. Pick up the pile of cream cheese and almond flour ball and roll between your palms until the ball is in the middle and the cream cheese surrounds it. Place in the cinnamon sugar bowl and roll in the sugar until coated.
- Place the coated ball back on the parchment paper and place in the freezer. Repeat with remaining almond flour balls and cream cheese mixes.
- Allow the balls to chill for 20 minutes before enjoying.
- Keep stored in the fridge for up to 7 days or the freezer for up to 30 days. Best served when set at room temperature for 15 to 20 minutes.
Ready to swim in some cinnamon sweetness!