Keto Churro Cheesecake Recipe

🧁 My Keto Churro Cheesecake (Because Sometimes You Need Dessert First)

Okay so listen… I didn’t plan on making this.
I was having one of those days — the kind where you want to throw your air fryer and maybe cry into a bowl of shredded cheese. 😩

But instead, I channeled the chaos into this Keto Churro Cheesecake. And let me tell you — it slapped.

Creamy. Sweet. Cinnamon-y. Low carb. No crust drama. Just ✨ satisfaction ✨.

Anyway, enough with the fluff — let’s get to the good stuff.

📝 What You’ll Need:

For the crust:

• 1½ cups almond flour

• ¼ cup melted butter

• 2 tbsp monk fruit or erythritol

• 1 tsp cinnamon

For the filling:

• 16 oz cream cheese (softened)

• ½ cup sour cream

• 2 eggs

• ½ cup erythritol

• 1 tsp vanilla

• 1 tsp cinnamon

For the topping:

• 1 tbsp melted butter

• 1 tsp erythritol

• 1 tsp cinnamon

🔥 Let’s Bake:

1. Preheat oven to 325°F. Line an 8×8 pan with parchment paper.

2. Mix crust ingredients, press into pan, and bake for 10 minutes.

3. While crust bakes, beat cream cheese until smooth. Add sour cream, sweetener, vanilla, cinnamon, and eggs. Beat again until creamy.

4. Pour filling over crust and bake 30–35 minutes (center should be barely set).

5. Let it cool, then refrigerate for 3+ hours.

6. Brush top with melted butter and sprinkle on cinnamon “sugar.” Slice & serve!

🧮 Macros (Per Square, Based on 9 Servings):

• Calories: 210

• Net Carbs: 3g

• Fat: 18g

• Protein: 5g

🎁 Grab the Freebie!

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💬 Tried This?

Comment below or DM me on TikTok if you made this — and tag me in your churro cheesecake creations so I can hype you up 🙌