Let’s Talk About Keto Cinnamon Cream Cheese Bites
Okay, confession time: I once tried to make these bites with my niece buzzing around the kitchen, nibbling on my ingredients before I even got started. She has a radar for cream cheese, I swear. Anyway, this recipe has become my go-to since then. They’re quick, silly easy to whip up (like, even after a long work day), and they honestly smell like a cinnamon roll and a cheesecake had a deliciously low-carb baby. What more could you want? Side note: I once dropped half a bowl of almond flour on the floor, and, well, I don’t recommend it, but my dog was thrilled. Dogs shouldn’t eat almond flour, by the way.
Why You’ll Love This—Or At Least I Do
I make this when it’s been one of those weeks where lunch was mostly coffee (don’t judge me), and I need something sweet that won’t ruin my carb count. My family goes absolutely bonkers for these, especially my mum, who always says, “Are these really keto?” (with a face like she’s found buried treasure). And if you’ve ever tried those store-bought keto “treats” that taste suspiciously like cardboard, trust me, these are better. Plus, one bowl and practically no mess—unless you’re me, in which case, there’s usually a dramatic Cinnamon incident at the end.
What You’ll Need (Plus My Random Substitutions)
- Cream cheese: 8 oz (full-fat; don’t go for the low-fat—it just isn’t the same)
- Egg: 1 large (I’ve accidentally used medium; it’s fine honestly)
- Almond flour: 1/2 cup (sometimes I use hazelnut flour for fun, but it’s more expensive)
- Powdered sweetener: 1/3 cup (erythritol is my usual, but monk fruit works too, or even just a little less if you’re not a fan of the super sweet—my grandmother swears by her Splenda, but I don’t judge)
- Vanilla extract: 1 teaspoon—though, confession, I eyeball this
- Cinnamon: A generous tablespoon (more if you’re feeling wild)
- Pinch of salt: I mean, who measures a pinch?
- Optional (for rolling): extra cinnamon and more powdered sweetener mixed up in a shallow bowl
How I Make Keto Cinnamon Cream Cheese Bites (Step by Step, Sort Of)
- Let that cream cheese get to room temp—or if you’re impatient like me, zap it in the microwave for about 15 seconds. It shouldn’t be soupy though.
- Chuck your cream cheese and powdered sweetener in a bowl. Beat together till smooth. This is where I usually sneak a little taste. Just to, ya know, test for quality. Cough.
- Add the egg, vanilla, almond flour, cinnamon, and that pinch of salt. Give it a good mix until everything kind of looks like thick, slightly lumpy frosting. Don’t stress about lumps—it all works out in the bake.
- Scoop out bite-sized blobs (I use a tablespoon, or honestly, sometimes my hands if I can’t find it). Roll ’em gently into balls. (Don’t worry if they’re a bit wonky—rustic is on-trend, right?)
- Optional: Roll the little balls in your cinnamon/sweetener blend to get that extra-cozy feel. This can get a bit messy, which means you’re doing it right.
- Pop all your bites on a lined baking tray. And then, bake at 350F (about 175C if you’re somewhere more metric) for 10-12 minutes. I check at 10, just in case my oven’s decided to be temperamental again.
- Let them cool for at least 5 mins (the hard part). They’ll be soft at first; don’t panic, they firm up as they cool.
Notes from My Not-So-Glorious Experiments
- The first time I made these, I added way too much cinnamon and, well, it kind of tasted like chewing bark. Less is more to start with…
- If the dough feels sticky, a tiny bit more almond flour does the trick. But don’t overdo it, or they’ll get dry.
- I think they taste better the next day; maybe that’s just me being weird.
I Tried These Variations and This Is What Happened
- Swapped half the almond flour for coconut flour once—just, no. Too dry, don’t recommend.
- Added a pinch of nutmeg one time, and it was actually great. Made them taste a bit like Christmas (in July, which was odd but fun).
- Tried chocolate chips. Eh, it didn’t quite land for me, but my cousin loved it, so maybe it’s a taste thing?
Do You Need Fancy Equipment? Nah, Not Really
A proper hand mixer is great for getting the cream cheese and sweetener super creamy, but I’ve used a fork in a pinch and, honestly, with some elbow grease, it works. Oh, and a silicone baking mat is ideal, but parchment paper (or even a greased tray if you’ve run out) keeps things from sticking.
How to Store—Not That There’s Usually Leftovers
Put ’em in an airtight container and stash in the fridge. They’ll keep for 3-4 days. Though honestly, in my house, they never last more than a day—sometimes just until afternoon tea. If you’re brave, freeze a few, but thaw in the fridge or they get weirdly sweaty (I learned this the hard way).
When & How We Serve These
I love them cold, straight from the fridge, with way too much coffee and absolutely no apologies. Sometimes we add a squeeze of whipped cream or a few berries (when I remember to buy them!). For family movie night, they disappear before the popcorn does.
Lessons Learned (Aka: Pro Tips)
- I once tried rushing and took them out too soon—they were a gooey disaster and not in a good way. Let them cool, friend.
- If your oven runs hot, check early; burnt bottoms are a tragedy I wish on no one.
- Actually, I find it works better if you roll them smaller than you think you need—they’re richer than they look.
FAQ—Questions From My Real-Life Friends (and Mum)
- Can I make these dairy-free?
- I mean, probably? I tried with a coconut cream cheese once, and it was… intriguing, but not quite right. Let me know if you triumph!
- Is it super sweet? I don’t like things too sugary.
- Not really, especially if you use less sweetener (I’ve halved it before). Taste the mix before baking (baker’s privilege!).
- I’m out of almond flour—can I use coconut?
- Tried it. Came out dry and a bit bland. Maybe if you add more egg? But I wouldn’t bet the farm on it.
- How do I make these look all fancy for a party?
- Roll in extra cinnamon and pop on a fun plate—or skewer with a cocktail stick. My sister uses those little cupcake liners (bit posh for me, but cute!).
- Can I double the recipe?
- Oh, absolutely; just use a bigger bowl and maybe bake in batches, or things get a little crowded and overbaked at the edges.
And just for the record, if you accidentally eat the mix straight from the bowl, I won’t tell anyone. Pinky promise.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup almond flour
- 1/4 cup powdered erythritol (or other keto-friendly sweetener)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon, divided
- 1/8 tsp sea salt
- 2 tbsp melted butter
Instructions
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a medium bowl, mix the softened cream cheese, almond flour, powdered erythritol, egg, vanilla extract, 1 teaspoon of ground cinnamon, and sea salt until smooth and well combined.
- 3Scoop the mixture into 8 equal portions and form small balls. Place them evenly spaced on the prepared baking sheet.
- 4In a small bowl, combine the melted butter with the remaining 1/2 teaspoon ground cinnamon. Brush the tops of the cream cheese bites generously with the cinnamon butter.
- 5Bake for 15 minutes or until lightly golden and set. Allow to cool for a few minutes before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
4gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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