Keto Cinnamon Roll Cheesecake Bars

Cinnamon rolls used to be one of my favorite weekend treats, but traditional ones are packed with sugar and white flour.

That is why I created these keto cinnamon roll cheesecake bars. They give you all the warm cinnamon flavor without kicking you out of ketosis.

This dessert brings together a buttery almond crust, a creamy cheesecake layer, and a sweet cinnamon swirl right on top.

Because this treat is completely low carb and keto friendly, you can enjoy a rich slice without worrying about blood sugar spikes.

They are very easy to make, and chilling them in the fridge makes them hold together into neat, delicious bars.

Why I Love This Recipe

Two Desserts in One – You get the warm spice of a fresh bakery cinnamon roll combined with rich, creamy New York cheesecake.

Zero Cooling Effect – Using powdered allulose keeps the filling silky smooth without that weird icy sensation you get from erythritol.

Authentic Brown Sugar Flavor – The brown monk fruit swirl melts into butter to create that classic, gooey cinnamon ribbon everyone loves.

Buttery Shortbread Base – The almond flour crust tastes just like real pastry and holds together perfectly when you pick it up.

Ingredients You’ll Need

For The Crust

• 2 CUPS Almond Flour
• 1/3 CUP Powdered Allulose
• 1/2 TSP Ground Cinnamon
• 1/4 TSP Fine Sea Salt
• 6 TBSP Unsalted Butter, Melted

For The Cheesecake

• 16 OZ Cream Cheese, Softened
• 1/2 CUP Powdered Allulose
• 2 Large Eggs
• 1/3 CUP Sour Cream
• 1 TSP Vanilla Extract

For The Cinnamon Swirl

• 2 TBSP Unsalted Butter, Melted
• 1/4 CUP Brown Monk Fruit Sweetener
• 1 TBSP Ground Cinnamon

How To Make

Step 1

Heat the oven to 325°F and line an 8-inch square baking pan with parchment paper. Stir the almond flour, powdered allulose, cinnamon, and salt together, then mix in the melted butter until the crumbs are evenly moistened.

Step 2

Press the crust firmly into the pan in an even layer. Bake for 8 minutes, then let it cool while you prepare the filling.

Step 3

Beat the cream cheese and powdered allulose until smooth. Mix in the eggs one at a time, then blend in the sour cream and vanilla just until creamy.

Step 4

Stir the melted butter, brown monk fruit sweetener, and cinnamon together for the swirl. Spread the cheesecake filling over the warm crust, then spoon the cinnamon mixture over the top in small ribbons.

Step 5

Gently swirl the cinnamon mixture through the top half of the cheesecake with a toothpick or thin skewer, keeping most of the crust undisturbed.

Step 6

Bake for 32 to 36 minutes, until the edges are set and the center still has a slight jiggle. Cool completely at room temperature.

Step 7

Refrigerate for at least 4 hours before lifting from the pan and cutting into bars.

Tips

Bring Dairy and Eggs to Room Temperature

You’ll get the best results if you take the cream cheese, sour cream, and eggs out of the fridge an hour before baking.

Cold cream cheese stays lumpy no matter how long you beat it, and cold eggs will make the batter curdle instead of blending smoothly.

Warm ingredients mix together effortlessly in just a couple of minutes, which keeps your cheesecake filling silky and dense.

Pack the Crust with a Measuring Cup

From my experience, almond flour crusts can easily crumble apart if they are not pressed firmly into the pan.

I recommend using the flat bottom of a measuring cup or drinking glass to firmly press the crumbs into the bottom and corners.

Packing the base tightly creates a sturdy crust that holds together nicely when you pick up a slice with your hands.

Keep the Cinnamon Swirl on the Surface

When you swirl the cinnamon mixture into the cheesecake, only push your toothpick about halfway down into the batter.

If you push the toothpick all the way to the bottom, you will drag loose crust crumbs up into your smooth cheesecake layer.

A shallow swirl keeps the pretty cinnamon ribbons right where you can see them while keeping the crust layer neat and untouched.

FAQ

Can I use erythritol instead of powdered allulose?

Yes, you can swap it for powdered erythritol, but allulose gives the filling a softer texture without any chilly aftertaste.

If you switch to erythritol, use about twenty-five percent less because it tastes noticeably sweeter than allulose.