Description

A rich, low-carb dessert featuring a buttery almond flour crust, a dense cream cheese filling, and a cinnamon swirl topped with a sugar-free glaze. This keto-friendly recipe delivers the nostalgic taste of cinnamon rolls without the sugar crash.

Ingredients

Scale

1 ½ cups blended almond flour
¼ cup unsalted butter, melted
2 tablespoons erythritol or monk fruit blend
½ teaspoon cinnamon
¼ teaspoon salt
16 oz full-fat cream cheese, softened
2 large eggs, room temperature
¼ cup sour cream
1 teaspoon vanilla extract
¾ cup erythritol or monk fruit blend
½ teaspoon xanthan gum
2 tablespoons butter, melted (for swirl)
1 tablespoon cinnamon (for swirl)
2 tablespoons erythritol or monk fruit blend (for swirl)
2–3 tablespoons heavy cream (for glaze)
½ cup confectionery erythritol, sifted (for glaze)

Instructions

Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper and lightly grease.
In a medium bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until it resembles wet sand. Press firmly into the bottom of the pan and bake for 8-10 minutes until lightly golden. Let cool.
In a small bowl, mix 2 tablespoons melted butter, 1 tablespoon cinnamon, and 2 tablespoons erythritol to create a thick paste. Set aside.
In a large bowl, beat softened cream cheese and sour cream until smooth. Add eggs one at a time on low speed, then add vanilla, sweetener, and xanthan gum. Mix just until combined.
Pour half the batter over the cooled crust. Dot with cinnamon paste and swirl with a knife. Pour remaining batter on top, dot with more paste, and swirl again.
Bake at 325°F for 45-50 minutes until edges are set but the center jiggles slightly. If browning too fast, cover with foil after 30 minutes.
Turn off the oven and crack the door. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
Whisk heavy cream and sifted confectionery erythritol until smooth. Drizzle over chilled bars before slicing into 12 squares.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter to avoid air bubbles that cause cracking. Xanthan gum is crucial for texture. Sift powdered sweetener for the glaze to avoid clumps. The cheesecake must be chilled thoroughly for clean cuts.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sodium: 120
Fat: 16
Saturated Fat: 8
Carbohydrates: 4
Fiber: 1
Protein: 4

Keywords: keto, low carb, cinnamon roll, cheesecake bars, gluten free, sugar free, dessert, almond flour, cream cheese