📍 Where this dish comes from: Guanajuato · San Miguel de Allende
Discover the history of this region →
Discover the history of this region →
Servings: 6 servings
Calories: 120kcal
Ingredients
- 1 1/2 cups shredded mozzarella cheese sub: shredded Monterey Jack or provolone
- 4 oz cream cheese softened; sub: mascarpone or ricotta for a lighter version
- 2 tbsp powdered erythritol sub: monk fruit sweetener or stevia blend
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 large egg
Instructions
- Preheat oven to 375°F. Line a muffin tin with silicone or parchment liners.
- Form the cups: Add ~2 Tbsp shredded mozzarella into each muffin cup and gently press it down. Bake 5–6 minutes or until edges start to crisp. Remove and press the center with a spoon to form a cup shape.
- Make the filling: Whisk softened cream cheese, erythritol, egg, vanilla, and cinnamon until smooth and fluffy.
- Fill the cups: Spoon ~1 Tbsp of cheesecake filling into each cheese shell.
- Bake again: Return to the oven and bake 6–7 minutes more, until the filling is set.
- Cool & serve: Let cool fully to firm up. Sprinkle with a dusting of cinnamon or more sweetener if desired.
Nutrition
Serving: 1serving | Calories: 120kcal | Protein: 6g | Fat: 10g
Tried this recipe?Let us know how it was!
About This Dish
A clever keto spin on a classic Mexican dessert, turning crispy cheese shells into golden dessert cups filled with a creamy cinnamon-vanilla cheesecake center — like the perfect lovechild of a churro and cheesecake.
Health Benefits
- Mozzarella replaces pastry, keeping the carb count down while adding protein and calcium.
- The cinnamon-vanilla filling helps curb sweet cravings without spiking blood sugar.