Decadent Keto Sopapilla Cheesecake: A Sweet and Guilt-Free Delight

Craving a sweet, cinnamon-kissed dessert that won't derail your keto lifestyle? Look no further than the keto sopapilla cheesecake! This delightful treat combines the comforting flavors of traditional sopapillas with the creamy richness of cheesecake, all while keeping the carb count low. It's a perfect dessert for parties, potlucks, or simply satisfying your sweet tooth without the guilt.

What Makes This Keto Sopapilla Cheesecake Special?

Traditional sopapilla cheesecake recipes often rely on crescent roll dough or tortillas, which are high in carbohydrates and unsuitable for a ketogenic diet. This keto-friendly version cleverly swaps out those ingredients for low-carb alternatives, ensuring you can indulge without the blood sugar spike.

Two Approaches to a Keto Crust

There are two primary methods for creating a keto-friendly crust for your sopapilla cheesecake:

• Almond and Coconut Flour Crust: This option utilizes a blend of almond flour, coconut flour, and other keto-friendly ingredients to mimic the texture of traditional dough.
• Pork Rind Crust: For a truly innovative and surprisingly delicious twist, a crust made from ground pork rinds offers a unique flavor and texture profile. Some may appreciate that there is no almond or coconut flour too.

Recipe 1: Keto Sopapilla Cheesecake Bars with Almond and Coconut Flour Crust

This recipe creates sopapilla cheesecake bars with layers of soft, slightly sweet dough surrounding cheesecake and topped with cinnamon. They taste like a snickerdoodle cookie and a cheesecake had a baby. These are perfect to share because no plates or forks are needed.

Ingredients

• Dough:
  • 4 oz almond flour
  • Coconut flour
  • Salt
  • Xanthan gum
  • Cinnamon
  • Swerve (or other keto-friendly sweetener)
  • Wet ingredients (eggs, butter, vanilla extract)
• Cream Cheese Filling:
  • 16 oz cream cheese
  • Other filling ingredients (sweetener, vanilla)
• Topping:
  • 2 tablespoons butter, melted
  • Swerve
  • Cinnamon

Instructions

1. Prepare the Dough: In a large mixing bowl, combine almond flour, coconut flour, salt, xanthan gum, cinnamon, and Swerve. Add the remaining wet ingredients. Use a pastry blender or wooden spoon to knead or cream all ingredients together until well combined.
2. Divide and Press the Dough: Divide the dough into 2 equal portions. In an 8x8 inch dish, place parchment paper on the bottom for easy cleanup. Press one of the dough discs into the dish to create the bottom layer crust.
3. Make the Cream Cheese Filling: In a large bowl, add all ingredients for the cream cheese filling. Mix together using a handheld mixer on low until smooth. 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.
4. Add the Topping: In a small bowl, melt 2 tablespoons of butter. Add in Swerve and cinnamon. Sprinkle the sweetener and cinnamon on top and drizzle with the melted butter.
5. Bake: Place in a preheated oven at 350°F (175°C) for 35 minutes. Keep an eye on it as the sopapilla will rise.
6. Cool and Cut: After baking, remove from the oven and let cool completely before cutting into bars. Wait until they are completely cooled before cutting.

Recipe 2: Keto Sopapilla Cheesecake with Pork Rind Crust

This recipe utilizes a pork rind-based dough, offering a unique texture and flavor that complements the creamy cheesecake filling.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Crust:
  • Pork rinds
  • 3 eggs
  • Water
  • Butter for frying
• Cheesecake Filling:
  • Softened cream cheese
  • Swerve confectioners (or other powdered keto sweetener)
  • 2 eggs
  • Vanilla extract
• Topping:
  • Melted butter
  • Cinnamon
  • Erythritol

Instructions

1. Prepare the Pork Rind Crumbs: Use a food processor to grind the pork rinds into a fine powder.
2. Make the Dough: In a mixing bowl, add the powdered pork rinds, eggs, and water. Mix well.
3. Cook the "Tortillas": Preheat a frying pan over medium heat. Add 1-2 tablespoons of butter. When it becomes hot and stops foaming, ladle a large scoop of the batter into the pan. Spread it out into a large pancake shape. Wait until the batter bubbles and is brown around the edges before carefully flipping. After the "tortilla" is cooked on both sides, set it aside and start a new one in the pan. Continue until you use up all the batter, there will be about 4 pieces.
4. Assemble the Base: Preheat your oven to 350°F (175°C). Brush the bottom of a 9-inch pie pan with melted butter, then add a piece of the cooked pork rind batter. Break up the other pieces to fully cover the edges, but make sure to reserve one for the top of the cake. Brush with melted butter and sprinkle liberally with the cinnamon/erythritol mixture.
5. Bake the Base: Bake for 5-10 minutes.
6. Prepare the Filling: Use a hand mixer to blend the softened cream cheese, Swerve confectioners, remaining 2 eggs, and vanilla extract.
7. Assemble the Cheesecake: Spread the cheesecake mixture over the bottom crust. Cut the remaining piece of cooked pork rind batter into wedges and arrange over the top.
8. Bake: 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.
9. Cool and Serve: I think it’s best to let it completely cool before serving, but it’s also nice a little warm.

Recipe 3: Keto Sopapilla Cheesecake with Fathead Dough

This recipe utilizes a fathead dough, often used for keto pizza, to mimic the crescent roll texture.

Ingredients

• Dough:
  • Cheese (mozzarella)
  • Butter
  • Almond flour
  • Egg
  • Vanilla extract
• Cheesecake Filling:
  • Cream cheese
  • Powdered sweetener (Swerve)
  • Eggs
  • Sour cream
  • Lemon extract
  • Vanilla extract
• Topping:
  • Granulated sweetener (Swerve)
  • Cinnamon
  • Melted butter

Instructions

1. Prepare the Dough: Preheat the oven to 300 degrees F. 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 8x8 baking dish. Press out the other half into an 8x8 square on a piece of parchment paper.
2. Make the Cheesecake Filling: To make the cheesecake filling you can add the cream cheese, vanilla, 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.
3. Assemble the Cheesecake: 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.
4. Bake: Bake at 300 degrees F for 60-70 minutes, or until the top layer is puffed up and golden brown.
5. Cool and Refrigerate: Let the dessert cool for 20-30 minutes, then place in the refrigerator for 2-3 hours before serving. This is a dish best served cold.

Tips for Keto Sopapilla Cheesecake Success

• Sweetener Choice: Swerve is a popular keto-friendly sweetener, but you can also use erythritol, monk fruit sweetener, or your preferred alternative.
• Don't Overbake: Overbaking can result in a dry or cracked cheesecake. Keep a close eye on it and remove it from the oven when the top is puffed up and golden brown.
• Cooling is Key: Allowing the cheesecake to cool completely, and then refrigerating it for a few hours, is essential for achieving the right texture and making it easier to cut.
• Customize Your Topping: Feel free to experiment with different toppings, such as a sprinkle of chopped nuts or a drizzle of sugar-free caramel sauce.

Variations and Adaptations

• Dairy-Free: To make this recipe dairy-free, use coconut cream or your favorite dairy-free yogurt and cream cheese alternatives.
• Add a Zest: A touch of lemon or orange zest in the cheesecake filling can add a bright and refreshing flavor.
• Spice It Up: For a spicier kick, add a pinch of cayenne pepper to the cinnamon-sugar topping.

Serving and Storing

Keto sopapilla cheesecake is best served cold. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

tags: #keto #sopapilla #cheesecake #recipe