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Keto Cinnamon Roll Cheesecake - A Creamy, Low-Carb Treat With Cozy Spice

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: Almond flour (finely ground)
  • Unsalted butter
  • Granulated erythritol or monk fruit blend
  • Ground cinnamon
  • Pinch of salt
  • Vanilla extract
  • For the cheesecake filling: Cream cheese (full-fat, brick style)
  • Sour cream (full-fat) or plain Greek yogurt (low-carb)
  • Granulated or powdered erythritol/monk fruit sweetener
  • Large eggs
  • Vanilla extract
  • Heavy cream
  • Pinch of salt
  • For the cinnamon swirl: Butter (melted)
  • Brown-style keto sweetener (erythritol/monk fruit “gold”)
  • Ground cinnamon
  • Almond flour (small amount to thicken, optional)
  • Vanilla extract
  • For the glaze (optional): Cream cheese
  • Powdered keto sweetener
  • Heavy cream or unsweetened almond milk
  • Vanilla extract
  • Pinch of cinnamon

Method
 

  1. Prep the pan. Line a 9-inch springform pan with parchment on the bottom. Lightly grease the sides. Preheat your oven to 325°F (163°C).
  2. Make the crust. Stir together 2 cups almond flour, 1/4 cup granulated sweetener, 1 teaspoon cinnamon, a pinch of salt, 1 teaspoon vanilla, and 6 tablespoons melted butter until it looks like damp sand.
  3. Par-bake the crust. Press the mixture firmly into the pan. Bake for 10 minutes, then cool while you make the filling.
  4. Beat the cream cheese. In a large bowl, beat 24 ounces of cream cheese until smooth and fluffy. Scrape the bowl so no lumps remain.
  5. Add sweetener and sour cream. Mix in 3/4 cup powdered or granulated keto sweetener, 1 cup sour cream, 2 teaspoons vanilla, and a pinch of salt. Blend until silky.
  6. Add eggs and cream. Beat in 3 large eggs, one at a time, on low speed. Finish with 1/4 cup heavy cream. Mix just until combined—don’t overbeat.
  7. Make the cinnamon swirl. In a small bowl, stir 1/3 cup melted butter, 1/2 cup brown-style keto sweetener, 1–1.5 tablespoons cinnamon, 1/2 teaspoon vanilla, and 1–2 tablespoons almond flour (optional, to thicken). You want a drizzly paste.
  8. Layer and swirl. Pour half the cheesecake batter over the crust. Drizzle half the cinnamon mix in zigzags. Add the remaining batter and drizzle the rest. Use a thin knife or skewer to lightly swirl—don’t overdo it.
  9. Bake low and slow. Place the pan on a baking sheet. Bake at 325°F for 45–60 minutes. The edges should be set and the center slightly jiggly like Jell-O. If browning too fast, tent with foil.
  10. Cool gently. Turn the oven off, crack the door, and let it rest inside for 30 minutes. Then remove and cool on a rack to room temperature.
  11. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. This step is crucial for texture and clean slices.
  12. Optional glaze. Beat 2 ounces cream cheese, 1/3 cup powdered sweetener, 1–3 tablespoons cream or almond milk, 1/2 teaspoon vanilla, and a pinch of cinnamon until pourable. Drizzle over the chilled cheesecake before serving.
  13. Slice smart. Warm a sharp knife under hot water, wipe dry, and slice. Clean the knife between cuts for neat layers.