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Keto Cinnamon Roll Cheesecake - featured image

Keto Cinnamon Roll Cheesecake Bars with Almond Flour Crust

  • Author: Harper
  • Total Time: 4 hours 5 minutes
  • Yield: 9 servings 1x

Description

Rich, fudgy keto cheesecake bars featuring a tender almond flour crust and a creamy cinnamon-swirled filling. These low-carb bars are easy to make, gluten-free, and deliver the comfort of a cinnamon roll without the sugar crash.

Ingredients

Scale
  • 1 cup (100g) finely ground blanched almond flour
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (25g) granulated erythritol or monk fruit blend
  • 1/2 teaspoon ground cinnamon
  • 8 oz (225g) full-fat block cream cheese, room temperature
  • 1/2 cup (100g) granulated keto-friendly sweetener
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28g) softened butter
  • 2 tablespoons (25g) granulated sweetener
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhangs on two sides, and grease the parchment.
  2. In a medium bowl, combine almond flour, melted butter, 2 tablespoons sweetener, and 1/2 teaspoon cinnamon. Mix until it resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  4. Par-bake the crust for 5 minutes, then remove from the oven.
  5. In a separate bowl, beat the room-temperature cream cheese until smooth. Add the remaining 1/2 cup sweetener, egg, and vanilla. Beat on low until just combined, being careful not to overmix.
  6. Pour the filling over the par-baked crust and spread evenly.
  7. In a small bowl, mix the 2 tablespoons softened butter, 2 tablespoons sweetener, and 1 teaspoon cinnamon to form a paste.
  8. Drop dollops of the cinnamon paste over the filling and swirl gently with a knife or toothpick.
  9. Bake for 40-50 minutes until edges are set and slightly golden, but the center still has a slight jiggle.
  10. Cool in the pan on a wire rack for at least 1 hour, then refrigerate for at least 4 hours (preferably overnight) before cutting.

Notes

Ensure cream cheese and egg are at room temperature to avoid lumps. Do not overmix the batter after adding the egg to prevent cracks. Par-baking the crust is essential to prevent sogginess. The bars taste better after sitting in the fridge overnight.

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

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 1
  • Sodium: 150
  • Fat: 26
  • Saturated Fat: 12
  • Carbohydrates: 4
  • Fiber: 2
  • Protein: 7

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

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Find it online: https://warmdinner.online/keto-cinnamon-roll-cheesecake-5-step-crust-trick/