Crazy Good Keto Sopapilla Cheesecake
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I’m a little beside myself with this crazy good keto sopapilla cheesecake recipe! Sopapilla Cheesecake is a childhood favorite dessert of mine. This Tex-Mex dessert is traditionally made with crescent roll dough on top and bottom with a cheesecake layer in-between.
A low carb cheesecake layer is easy enough, but mimicking the crescent roll texture would prove more difficult. The crust texture is important to the authenticity of this dessert.
I looked at one keto-friendly recipe with an almond flour crust on top and bottom, and while it is sure to be tasty, it wouldn’t do the trick to satisfy a craving for Sopapilla Cheesecake.
To my surprise, a dough that I usually use for keto pizza was the answer. Keto Fathead pizza dough isn’t just for savory dishes. With a few simple tweaks, fathead dough is perfect for keto Mexican desserts too!
In a medium saucepan, melt the cheese and butter on medium-low heat until you can stir it together. The cheese should be melted and no longer stringy.
Remove from heat. Add the dry ingredients first, then add the egg and vanilla extract. Stir together using a rubber spatula while still in the saucepan until a cohesive dough forms.
Related: Check out all of my keto-friendly dessert recipes. They are guaranteed to satisfy your sweet tooth without wrecking your diet!
Remove the dough from the pan and knead with your hands on parchment paper. You may need to sprinkle some additional almond flour if the dough is too sticky.
Split the dough in half and press one half into the bottom of an 8×8 baking dish and set aside. Press out the other half into an 8×8 square and set aside. (I find it’s easiest to press out the second half in another 8×8 dish to get the dimensions correct.)
In a large bowl, beat the cream cheese and butter until creamy. Add the powdered sweetener and beat until well combined.
Beat the eggs in, one at a time.
Add the sour cream, lemon extract and vanilla extract then beat until smooth.
Pour the cheesecake mixture into the 8×8 dish on top of the bottom layer of dough.
Gently place the second layer of dough on top of the cheesecake mixture
Mix together the granulated swerve sweetener and cinnamon. Sprinkle evenly over the top layer of dough, then drizzle with the melted butter.
Bake at 300 degrees F for 60-70 minutes, or until the top layer is puffed up and golden brown.
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. Once it’s cooled off, cut into 16 pieces, and enjoy! Your friends and family will LOVE this dessert!
Crazy Good Keto Sopapilla Cheesecake
This Tex-Mex dessert is traditionally made with crescent roll dough on top and bottom with a cheesecake layer in-between, but I ketofied it using a sweet version of fathead dough!
Ingredients
For the Dough:
- 6 ounces pre-shredded, low-moisture mozzarella cheese
- 5 tbsp salted butter
- ¼ cup powdered Swerve
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 1 egg
For the Cheesecake Layer:
- 16 ounces cream cheese softened
- 3 ½ tbsp butter softened
- 2/3 cup powdered swerve sweetener
- 2 large eggs room temperature
- ½ cup sour cream
- 1 tsp lemon extract or 1 ½ tsp lemon zest
- 1 tsp vanilla extract
For the Cinnamon Topping:
- 2 tbsp granulated swerve sweetener
- 1 tbsp cinnamon
- 2 tbsp melted butter
Instructions
- Preheat the oven to 300 degrees F
- In a medium saucepan, melt the cheese and butter on medium-low heat until you can stir it together. The cheese should be melted and no longer stringy.
- Remove from heat. Add the dry ingredients first, then add the egg and vanilla extract. Stir together using a rubber spatula while still in the saucepan until a cohesive dough forms.
- Remove the dough from the pan and kneed with your hands on parchment paper. You may need to sprinkle some additional almond flour if the dough is too sticky.
- Split the dough in half and press one half into the bottom of an 8x8 baking dish and set aside. Press out the other half into an 8x8 square and set aside. (I find it’s easiest to press out the second half in another 8x8 dish to get the dimensions correct.)
- In a large bowl, beat the cream cheese and butter until creamy. Add the powdered sweetener and beat until well combined.
- Beat the eggs in, one at a time.
- Add the sour cream, lemon extract and vanilla extract then beat until smooth.
- Pour the cheesecake mixture into the 8x8 dish on top of the bottom layer of dough.
- Gently place the second layer of dough on top of the cheesecake mixture
- Mix together the granulated swerve sweetener and cinnamon. Sprinkle evenly over the top layer of dough, then drizzle with the melted butter.
- Bake at 300 degrees F for 60-70 minutes, or until the top layer is puffed up and golden brown.
- 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.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 24gTrans Fat: 0gCarbohydrates: 4.5gNet Carbohydrates: 3gFiber: 1.5gProtein: 7g