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keto cinnamon roll cheesecake bars - featured image

Keto Cinnamon Roll Cheesecake Bars

  • Author: Thea
  • Total Time: 5 hours 5 minutes
  • Yield: 9 servings 1x

Description

Rich, tangy, and incredibly easy to make, these keto cinnamon roll cheesecake bars feature a buttery almond flour crust, a thick creamy cheesecake filling, and a delicious cinnamon-sugar swirl. They are low-carb, gluten-free, and perfect for meal prep.

Ingredients

Scale
  • 1 cup (100g) super-fine blanched almond flour
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (25g) granulated erythritol or monk fruit sweetener
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (225g) full-fat brick-style cream cheese, room temperature
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated erythritol or monk fruit sweetener
  • 2 tablespoons (28g) softened butter
  • 2 tablespoons (25g) granulated sweetener
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease with butter spray.
  2. In a small bowl, mix almond flour, melted butter, 2 tablespoons sweetener, and 1/2 teaspoon cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan.
  3. Pre-bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool.
  4. In a medium bowl, beat the room temperature cream cheese and heavy cream until smooth and creamy (2-3 minutes).
  5. Add the 1/2 cup sweetener and vanilla extract. Beat on low speed just until combined. Scrape down the sides of the bowl.
  6. Add eggs one at a time, beating on low speed just until incorporated. Do not overmix.
  7. In a small bowl, mix the 2 tablespoons softened butter, 2 tablespoons sweetener, and 1 tablespoon cinnamon to form a thick paste.
  8. Dollop spoonfuls of the cheesecake batter over the cooled crust. Dollop the cinnamon paste over the batter.
  9. Use a knife to swirl the cinnamon paste through the batter in a figure-eight pattern to create ribbons.
  10. Bake for 30-35 minutes until edges are set but the center still has a slight jiggle.
  11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  12. Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight, to set.
  13. Slice into 9-12 bars and serve chilled.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Do not overmix the batter to avoid incorporating air, which causes cracks. The gradual cooling process in the turned-off oven is crucial for a smooth top. These bars taste better the next day as flavors meld.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 1
  • Sodium: 180
  • Fat: 26
  • Saturated Fat: 10
  • Carbohydrates: 4
  • Fiber: 2
  • Protein: 6

Keywords: keto, low carb, cinnamon roll, cheesecake bars, gluten-free, sugar-free, dessert, meal prep

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Find it online: https://rootrecipes.online/keto-cinnamon-roll-cheesecake-bars-5-ingredient-best/