Keto No-Bake Cheesecake Balls

Name: Keto No-Bake Cheesecake Balls (No Oven, Makes 12)
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: Makes 12
Cuisine: Keto
Ingredients: ½ cup (55 g) blanched almond flour; 2 tablespoons coconut oil or ghee; 1 tablespoon confectioners'-style erythritol; 1 (8-ounce / 225 g) package cream cheese (dairy-free or regular); 3 tablespoons coconut oil or ghee; ¼ cup plus 2 tablespoons (60 g) confectioners'-style erythritol; 2 teaspoons ground cinnamon; ¼ cup (48 g) granulated erythritol; 2 teaspoons ground cinnamon

No Oven, Makes 12

Plate of cinnamon sugar cheesecake balls, one cut in half

An almond flour centre wrapped in plain and cinnamon cream cheese, rolled in cinnamon sweetener and set in the freezer. No oven. Makes 12.

12Makes
15 minprep
80 minfreezer
ball(est.): 126 kcal, 1g protein, 13g fat, 1g carbs after fiber

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Why this works

Each ball has three layers: a little almond flour centre, plain and cinnamon cream cheese around it, and a crunchy cinnamon-sweetener coat. No oven, just the freezer.

A cinnamon sugar cheesecake ball cut in half showing the creamy filling and almond flour centre

Chill the cream cheese until it's firm but still workable, about 1 hour. That's what lets it wrap around the centre.

The recipe

Keto No-Bake Cheesecake Balls

Makes 12 · 15 min prep · 80 min freezer · per ball (est.): about 126 kcal, 1g protein, 13g fat, about 1g carbs after fiber

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Ingredients

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Method

01
Line a tray that fits in your freezer with parchment.
02
Centre: knead the almond flour, oil and erythritol together by hand. Roll into 12 small balls, set them on the tray and freeze.
03
Cream cheese layer: mix the cream cheese, oil and erythritol with a fork or hand mixer. Split it between two bowls and stir the cinnamon into one.
04
Freeze both bowls for about 1 hour, until firm but still workable.
05
Topping: whisk the granulated erythritol and cinnamon together in a small bowl.
06
Put a teaspoon of each cream cheese mixture side by side on the tray and set an almond flour ball between them.
07
Roll it between your palms until the cream cheese covers the centre, then roll it in the cinnamon topping. Put it back on the tray in the freezer.
08
Repeat with the rest, then freeze the finished balls for 20 minutes before serving.

Good to know

Keto swap: erythritol replaces sugar, and almond flour stands in for a cookie base.

Coconut oil or ghee both work.

Take the almond flour balls out of the freezer only when the cream cheese is ready.

Work quickly once you start rolling, so the cream cheese stays firm.

Storage: keep the balls in the freezer and take them out just before serving.

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Questions

Before you start

How long do they take?

About 15 minutes of hands-on time, plus about 1 hour 20 minutes in the freezer in total.

Can I make them dairy-free?

Yes. Use dairy-free cream cheese and coconut oil instead of ghee.

Are they keto?

Yes. Each ball has about 1g carbs after fiber (est.).

The cookbook

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