Description

A small-batch, keto-friendly dessert combining the flavors of a cinnamon roll and cheesecake in a buttery almond flour crust. Perfect for two people or a solo treat, these bars are low-carb, easy to make, and taste like a decadent indulgence.

Ingredients

Scale

1 cup (112g) blanched, fine-ground almond flour
3 tablespoons (42g) unsalted butter, melted
2 tablespoons (20g) granulated erythritol or monk fruit sweetener
1 teaspoon ground cinnamon
8 oz (225g) full-fat block cream cheese, room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup (50g) granulated sweetener
1 tablespoon (14g) softened butter
1 tablespoon (15g) granulated sweetener
1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Line a 4×4 or 5×5 inch square pan with parchment paper, leaving an overhang on the sides.
In a small bowl, mix melted butter, almond flour, sweetener, and cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan.
Pre-bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool while making the filling.
In a medium bowl, beat softened cream cheese and sweetener until completely smooth. Add egg and vanilla extract, mixing just until combined. Avoid overmixing to prevent air incorporation.
In a tiny bowl, mix 1 tablespoon softened butter, 1 tablespoon sweetener, and 1/2 teaspoon cinnamon to form a thick paste.
Pour cheesecake batter over the cooled crust and smooth the top. Drop spoonfuls of the cinnamon paste over the batter and gently swirl with a knife or fork to create ribbons.
Bake for 20-25 minutes until edges are set and the center has a slight jiggle.
Let cool in the pan for 15 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.
Lift bars out using parchment paper, slice into 4 large squares or 6 smaller bites, and serve chilled.

Notes

Ensure cream cheese and egg are at room temperature for a smooth batter. Do not skip pre-baking the crust to prevent sogginess. Cool gradually to prevent cracking. Store in an airtight container in the fridge for up to 5 days. Do not freeze as the texture may become grainy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 1/4 o
Calories: 280
Sugar: 2
Sodium: 150
Fat: 24
Saturated Fat: 12
Carbohydrates: 6
Fiber: 3
Protein: 8

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