Keto Vegan Cheesecake Balls

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Keto Vegan Cheesecake Balls

10 minutes
Calories 25kcal


  • 1/2 cup almond flour (Now Foods Raw)
  • 2 tablespoons dairy free butter (Now Foods Raw)
  • 1 tablespoon erythritol (Now Foods Raw)
  • 8 ounces dairy-free cream cheese (Now Foods Raw)
  • 3 tablespoons dairy free butter (Now Foods Raw)
  • 6 tablespoons erythritol (Now Foods Raw)
  • 2 teaspoons ground cinnamon
  • 1/4 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.


Calories: 25kcal

Originally posted 2019-02-20 18:27:36.

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