A Rich, Low-Carb Dessert That Feels Like a Treat
If you’re following a keto diet and miss traditional sweets, Keto Cinnamon Roll Cheesecake Bars are the answer. These bars are rich, creamy, and full of warm cinnamon flavor. Even better, they’re low in carbs, gluten-free, and easy to prepare.
Instead of giving up your favorite flavors, this recipe lets you enjoy them guilt-free. The combination of a buttery almond crust, smooth cheesecake, and cinnamon swirl tastes just like a classic dessert—without the sugar and carbs.
Why You’ll Love This Recipe
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Low in carbohydrates yet high in flavor
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Gluten-free and suitable for various dietary needs
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Creamy, spiced, and perfectly balanced
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Simple steps with wholesome, keto-approved ingredients
Ingredients
Crust
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1 1/2 cups almond flour
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1/4 cup coconut flour
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1/3 cup erythritol (or preferred keto sweetener)
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1/2 cup unsalted butter, melted
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1 teaspoon vanilla extract
Cheesecake Filling
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16 oz cream cheese, softened
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2/3 cup powdered erythritol
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2 large eggs
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1/4 cup sour cream
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1 teaspoon vanilla extract
Cinnamon Swirl
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1/3 cup melted butter
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1/3 cup brown erythritol
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2 teaspoons ground cinnamon
Optional Glaze
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2 oz cream cheese, softened
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2 tablespoons powdered erythritol
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1–2 tablespoons heavy cream
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1/4 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy lifting.
Step 2: Make the Crust
In a large bowl, mix almond flour, coconut flour, erythritol, melted butter, and vanilla extract. Stir until combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Once baked, remove and allow to cool slightly.
Step 3: Prepare the Cheesecake Layer
Beat the softened cream cheese until smooth. Add the powdered erythritol, eggs, sour cream, and vanilla. Continue beating until the mixture is silky and lump-free. Pour this filling over the partially baked crust.
Step 4: Add the Cinnamon Swirl
In a small bowl, stir together the melted butter, brown erythritol, and ground cinnamon. Drop spoonfuls of the cinnamon mixture over the cheesecake layer. Use a skewer or knife to gently swirl the cinnamon throughout.
Step 5: Bake the Bars
Return the pan to the oven and bake for 35–40 minutes. The center should be set but still slightly jiggly. Once baked, cool on a wire rack for one hour. After that, refrigerate for at least three hours or overnight for best results.
Step 6: Optional Glaze
To make the glaze, whisk together all ingredients until smooth. Drizzle over the cooled bars before serving.
Tips for Perfect Results
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Bring all ingredients to room temperature before mixing for a smoother batter.
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Avoid overmixing the cheesecake batter to prevent air bubbles and cracking.
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For clean slices, use a sharp knife cleaned between each cut.
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These bars store well in the refrigerator for up to five days or can be frozen for future indulgence.
Serving Ideas
Pair these bars with a warm herbal tea during colder months or with iced coffee in the summertime. They’re rich enough to serve on their own but versatile enough to be part of a larger dessert spread.
Nutritional Information (Per Serving)
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Calories: 310
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Fat: 29g
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Net Carbs: 4g
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Protein: 6g
Note: Nutritional values may vary based on specific ingredient brands.
Why This Recipe Works Year-Round
In winter, the warm notes of cinnamon provide a cozy and comforting experience. During summer, the chilled cheesecake texture offers a cool and indulgent bite. This makes it a flexible and dependable treat regardless of the season.
Further Reading and Keto Resources
Join the Conversation
Have you tried making these Keto Cinnamon Roll Cheesecake Bars? Let us know how they turned out. Share your favorite tweaks or variations in the comments below.
Print
Keto Cinnamon Roll Cheesecake Bars
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
| These Keto Cinnamon Roll Cheesecake Bars combine a cinnamon-spiced swirl with creamy cheesecake on a low-carb almond crust—perfect for any season. |
Ingredients
Crust: almond flour, coconut flour, erythritol, butter, vanilla extract
Filling: cream cheese, powdered erythritol, eggs, sour cream, vanilla
Swirl: melted butter, brown erythritol, cinnamon
Optional glaze: cream cheese, powdered erythritol, heavy cream, vanilla
Instructions
1. Preheat oven to 325°F (160°C); line an 8×8 pan with parchment.
2. Mix crust ingredients; press into pan and bake 10 min.
3. Beat filling ingredients until smooth; pour over crust.
4. Swirl in cinnamon mixture.
5. Bake 35–40 min. Cool and chill 3+ hours.
6. Optional: Drizzle with glaze before serving.
Notes
Store in the fridge for 5 days or freeze up to 1 month. For cleaner cuts, use a hot knife. Use room-temperature ingredients for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 1g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg