Cheesecake Balls



  1. Line a rimmed baking sheet or tray with parchment paper.
  2. Place the almond flour, oil, and erythritol in a bowl.
  3. Knead until incorporated.
  4. Separate the mixture into 12 pieces and roll into balls.
  5. Place the balls on the lined baking sheet and place in the freezer.
  6. Place the cream cheese, oil, and erythritol in a bowl and combine.
  7. Divide the mixture evenly between 2 bowls.
  8. To one bowl, add the cinnamon and mix until incorporated.
  9. Place both bowls in the freezer until the cream cheese has hardened but is still workable and not completely frozen through, about 1 hour.
  10. Place the erythritol and cinnamon in a bowl and whisk.
  11. Set aside.
  12. Once the cream cheese mixtures have chilled sufficiently, scoop a teaspoon each of the cinnamon cream cheese mixture and the plain cream cheese mixture and place them side by side on the lined baking sheet.
  13. Take the almond flour balls out of the freezer and place one ball between a pair of cream cheese pieces.
  14. Pick up the pile and roll until the almond flour ball is in the middle and the cream cheese surrounds it.
  15. Roll the ball in the cinnamon sugar mixture until coated.
  16. Place the coated ball back on the lined baking sheet and place in the freezer.
  17. Repeat with the remaining almond flour balls, cream cheese mixtures, and cinnamon sugar topping, placing the coated balls on the baking sheet in the freezer as they are completed.
  18. Place the coated balls in the freezer to chill for 20 minutes.