These cinnamon sugar keto cheesecake bars are a rich, irresistible dessert. A buttery, nutty crust supports a light, creamy cheesecake filling, all finished with a dusting of cinnamon sugar for a perfectly balanced sweet and warming bite.
This recipe yields 12 bars at about 4.3g net carbs each, making it a great option for a keto-friendly treat. The texture and flavor are crowd-pleasers — creamy, subtly spiced, and satisfyingly sweet without the sugar spike.
How to make keto cinnamon sugar
Making keto cinnamon sugar is simple and depends on the right ratio: 4 parts granulated sugar substitute to 1 part cinnamon. For this recipe use 1/4 cup granulated sugar substitute and 1 tablespoon cinnamon. Swerve is a common choice since it measures like sugar and contributes zero net carbs and calories, but any granulated keto sweetener will work if you stick to the 4:1 ratio.
Easy crust that holds together
The crust is straightforward and reliable. Combine almond flour, sweeteners, cinnamon, salt, and melted butter until evenly mixed. Press the mixture firmly into the bottom of an 8×8-inch pan — using the bottom of a measuring cup helps compact it into an even layer. Chill the crust in the freezer while you prepare the filling; this helps it set and prevents it from becoming crumbly when you slice the bars.
Filling tips for the creamiest texture
Chilling your mixing bowl and beaters for 15–20 minutes before whipping the cream gives the best volume. Whip the heavy cream to stiff peaks and set aside. In a separate bowl, beat softened cream cheese with powdered sweetener until smooth, then add vanilla, sour cream, and 1/4 cup of the cinnamon sugar. Fold the whipped cream into the cream cheese mixture gently with a spatula to keep the filling light and airy. Spread the filling over the chilled crust and smooth the top.
Finish by dusting the bars with the remaining tablespoon of cinnamon sugar — a small mesh sieve will give an even, delicate coating. Refrigerate the bars for at least 4 hours, or overnight, to fully set before slicing and serving.
Other creamy keto desserts to try
Chocolate Peanut Butter Keto Fudge
Keto Lemon Mousse
No-Bake Keto Peanut Butter Chocolate Bars
Quick Keto Chocolate Mousse
Helpful hints
* Line the pan with parchment paper and leave an overhang to lift the slab of bars out for easy slicing. * Use a small mesh sieve to dust the cinnamon sugar evenly over the top for a professional finish.
Main kitchen equipment
- 8×8 inch pan
- Mixing bowls
- Electric mixer
A little encouragement
***Let everything that has breath praise the LORD. Praise the LORD. Psalm 150:6***
Cinnamon Sugar Keto Cheesecake Bars
12 Servings
30 minutes
4 hours
4 hours 30 minutes
These cinnamon sugar keto cheesecake bars are the ultimate decadent dessert! Combining an awesome crust with an amazing creamy cheesecake filling, and topping with an additional sprinkling of cinnamon sugar, these bars are both delicious and beautiful!
Ingredients
For the cinnamon sugar:
- ¼ cup granulated sugar substitute (Swerve)
- 1 tablespoon cinnamon
For the crust:
- 1¼ cup almond flour
- ¼ cup brown sugar substitute (Swerve)
- ¼ cup granulated sugar substitute (Swerve)
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the filling:
- 1½ cups heavy whipping cream
- 2 (8 ounce) packages cream cheese, softened
- 1¼ cups powdered sugar substitute (Swerve)
- 1 teaspoon vanilla
- ⅓ cup sour cream
- ¼ cup cinnamon sugar
For the topping:
- 1 tablespoon cinnamon sugar
Instructions
For the cinnamon sugar:
1. In a small bowl, mix the granulated sweetener and cinnamon; set aside.
For the crust:
1. Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl combine almond flour, brown sugar substitute, granulated sugar substitute, cinnamon, and salt. Stir to combine.
3. Add melted butter and stir until the mixture holds together.
4. Press the crust firmly and evenly into the bottom of the prepared pan. Chill in the freezer while you make the filling.
For the filling:
1. Chill a mixing bowl and beaters in the freezer for 15–20 minutes. Remove and whip the heavy cream to stiff peaks; set aside.
2. In another bowl, beat cream cheese with powdered sweetener until smooth. Add vanilla, sour cream, and ¼ cup cinnamon sugar and beat until creamy.
3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the filling over the chilled crust and smooth the top.
For the topping:
1. Evenly sprinkle the remaining tablespoon of cinnamon sugar over the bars.
2. Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 343Total Fat: 34gCholesterol: 47mgSodium: 77mgCarbohydrates: 6gNet Carbohydrates: 4.3gFiber: 1.7gProtein: 6g
Nutrition values are estimates and can vary by brand and ingredients used. Erythritol and similar sugar alcohols may be excluded from the net carb calculation depending on your tracking method.