Keto Cinnamon Roll Cheesecake

Cheesecake and cinnamon rolls are two of the best desserts out there. So naturally, combining them into one keto friendly dessert just makes sense.

This keto cinnamon roll cheesecake is creamy, rich, and has that classic cinnamon sugar flavor running through every bite. Except there’s no actual sugar involved.

The crust is made with almond flour and cinnamon, and the filling uses erythritol as a sweetener to keep everything low carb. You really can’t tell the difference.

Once it’s chilled and you drizzle that cream cheese glaze over the top, it looks just like a giant cinnamon roll. It’s honestly hard to believe it’s keto.

Whether you’re deep into a keto lifestyle or just trying to cut back on sugar, this one is a must-try.

Why You’ll Love This Recipe

Tastes Like a Real Cinnamon Roll – The buttery cinnamon swirl and cream cheese glaze perfectly recreate that bakery cinnamon roll flavor without the carbs.

Impressive Enough for Guests – The marbled cinnamon top and drizzled glaze make this look like it came from a professional bakery.

No Keto Aftertaste – The rich cream cheese filling and warm cinnamon completely mask any sweetener taste so it just tastes like real cheesecake.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Butter, melted
• 2 tbsp Granular Erythritol
• 1 tsp Cinnamon

For the Cheesecake Filling

• 24 oz Cream Cheese, softened
• 2/3 cup Powdered Erythritol
• 3 large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract

For the Cinnamon Swirl

• 3 tbsp Butter, melted
• 3 tbsp Brown Erythritol
• 1 1/2 tsp Cinnamon

For the Cream Cheese Glaze

• 2 oz Cream Cheese, softened
• 3 tbsp Powdered Erythritol
• 2 tbsp Heavy Whipping Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix the almond flour, melted butter, granular erythritol, and cinnamon together. Press firmly into the bottom of the pan. Bake for 10 minutes and set aside.

Step 2

Beat the cream cheese and powdered erythritol together until completely smooth and fluffy, about 3 minutes. Add the eggs one at a time, beating on low speed after each and scraping down the sides.

Mix in the sour cream and vanilla extract until just combined. Do not overbeat.

Step 3

In a small bowl, stir together the melted butter, brown erythritol, and cinnamon until smooth to create the cinnamon swirl mixture.

Step 4

Pour the cheesecake filling over the baked crust. Drop spoonfuls of the cinnamon swirl mixture across the surface. Use a toothpick or skewer to drag through the cinnamon drops in a swirling pattern to create a beautiful marbled effect.

Step 5

Bake for 45 to 50 minutes until the edges are set but the center still has a gentle jiggle when the pan is lightly tapped. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 6

Before serving, make the glaze by beating the cream cheese until smooth. Add the powdered erythritol, heavy whipping cream, and vanilla extract. Beat until pourable and creamy.

Step 7

Drizzle the cream cheese glaze generously over the chilled cheesecake in a back-and-forth pattern just like a classic cinnamon roll. Slice and serve.

Tips

Make Sure the Cream Cheese Is Fully Softened

This is the biggest thing that can go wrong with this cheesecake. If your cream cheese still has cold spots, you’ll end up with lumps in the filling that won’t go away no matter how much you beat it.

Leave the cream cheese out on the counter for at least an hour before you start. It should be soft enough that you can press your finger into it easily with no resistance.

If you forgot to take it out ahead of time, cut it into small cubes and let it sit for about 20-30 minutes. That speeds things up a lot.

Press the Crust Down Firmly

Almond flour crusts don’t hold together the same way regular crusts do. If you just lightly pat the mixture into the pan, it’ll crumble apart when you try to slice the cheesecake later.

Use the flat bottom of a measuring cup or glass to really press it down tight and even. You want it packed solid with no loose spots, especially around the edges where the crust meets the sides of the pan.

Beat on Low After Adding the Eggs

Once you start adding the eggs, switch to low speed. Beating eggs on high whips too much air into the batter, and that air expands in the oven and then collapses as the cheesecake cools. That’s what causes those big ugly cracks on top.

Add each egg one at a time and mix just until the yolk disappears into the batter. Same thing when you add the sour cream and vanilla – mix on low and stop as soon as it’s combined.

More Recipes

• Low Carb Glazed Cinnamon Rolls
• Keto Cinnamon Swirl Coffee Cake
• Low Carb New York Cheesecake

Frequently Asked Questions

Can I use a regular 9-inch pan instead of a springform pan?

A springform pan is really important for this recipe because cheesecake is delicate and you need to be able to release the sides without flipping it over. If you try to remove it from a regular pan, the cinnamon swirl top and glaze will get ruined.

If you absolutely don’t have a springform pan, you could bake it in a regular pan and just serve slices straight from it, but the presentation won’t be nearly as nice.