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Cinnamon Roll Keto Cheesecake
Mirha Pretty

Cinnamon Roll Keto Cheesecake

A rich and creamy keto cheesecake inspired by classic cinnamon rolls. It combines smooth vanilla filling with warm cinnamon swirls over a buttery almond crust. Every bite tastes like a cozy bakery treat—without the sugar or carbs. Perfect for breakfast-style dessert or festive gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • For Crust:
  • 1 ½ cups – Almond flour
  • ¼ cup – Melted butter
  • 2 tbsp – Erythritol
  • 1 tsp – Vanilla extract
  • For Filling:
  • 400 g – Cream cheese softened
  • 1 cup – Heavy cream
  • ½ cup – Powdered erythritol
  • 2 – Eggs
  • 1 tsp – Vanilla extract
  • For Cinnamon Swirl:
  • 2 tbsp – Butter melted
  • 2 tbsp – Erythritol
  • 1 ½ tsp – Ground cinnamon
  • 1 tsp – Vanilla extract

Method
 

  1. Preheat oven to 160°C (320°F).
  2. Mix almond flour, butter, erythritol, and vanilla to form crust mixture.
  3. Press into a lined baking pan and bake for 10 minutes. Let it cool.
  4. Beat cream cheese until smooth and creamy.
  5. Add heavy cream, sweetener, and vanilla; mix well.
  6. Add eggs one at a time and mix gently.
  7. Pour half the filling over crust.
  8. Mix cinnamon swirl ingredients in a small bowl.
  9. Drizzle swirl mixture over filling and lightly swirl with a knife.
  10. Add remaining cheesecake filling on top and repeat light swirling.
  11. Bake for 45–50 minutes until center is slightly set.
  12. Turn off oven and cool inside with door slightly open.
  13. Chill in fridge for at least 4 hours before serving.

Notes

  • Don’t over-swirl or you’ll lose the cinnamon roll pattern.
  • Use room-temperature cream cheese for a smooth texture.
  • Chill overnight for best flavor and structure.
  • Sprinkle cinnamon on top before serving for extra aroma.

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