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!
I’m so excited to share this recipe for cinnamon sugar keto cheesecake bars with you! Amazingly, these delicious bars come in at under 4½ grams of net carbs per piece. My family loved these cheesecake bars and I think you will too!
How do I make my own keto cinnamon sugar?
Making keto cinnamon sugar is quick and easy. It’s all about the ratios. The perfect combination is 4 parts keto granulated sugar to 1 part cinnamon. For these cheesecake bars, we use ¼ cup keto sugar and 1 tablespoon of cinnamon. You can make any quantity you’d like, just keep with the 4 to 1 ratio. I used Swerve sugar because it’s my favorite. It contains zero calories and zero net carbs!
Is the crust for these cinnamon sugar keto cheesecake bars difficult to make?
This crust is my go-to recipe for cheesecakes and it isn’t at all difficult to make. There are a few things you can do to ensure your crust comes out perfectly every time! First, make sure all your crust ingredients are completely mixed together. Next, to help ensure your crust holds together, it’s important to press it to the bottom of your pan as firmly as possible. I use the bottom of a measuring cup to press my crust onto the bottom of my pan. Last, let your crust chill in the freezer to allow it to set while you make the filling for your cheesecake bars.
Let’s talk about the awesome filling for these keto cheesecake bars!
Before I start my crust, I place my mixing bowl and beaters in the freezer to chill for at least 15 minutes. You want them and your cream as cold as possible. After you beat your heavy cream until stiff peaks form, set it aside. Simply rinse your beaters and they’ll be ready to use for the next step. In a separate bowl, beat your cream cheese with your keto powdered sugar until the mixture is smooth and creamy. Use a spatula, if needed, to scrape the sides and bottom of your bowl. Then add all remaining filling ingredients and beat until combined and smooth.
To keep your filling light and airy, you’ll want to set your electric mixer aside at this point and use a spatula to fold your whipping cream into your filling. Stir gently until your whipping cream is completely combined. Then simply spoon the filling into your prepared crust and level it off so the top is smooth. You can either sprinkle your cinnamon sugar topping over your bars or use a small mesh sieve to evenly dust your bars with the cinnamon sugar. Chill your bars in the refrigerator for 4 hours or overnight before serving. Then enjoy and get ready for the recipe requests!😊
Here are some more creamy keto desserts I think you’ll enjoy!
Chocolate Peanut Butter Keto Fudge
No-Bake Keto Peanut Butter Chocolate Bars
Helpful Hints:
*Lining your pan with parchment paper allows you to lift out your entire pan of bars to make cutting and serving them easier.
*You can carefully sprinkle your cinnamon sugar over your bars or use a small mesh sieve to dust the bars with the cinnamon sugar.
Main Kitchen Equipment and Utensils:
Splash of Encouragement
***Let everything that has breath praise the LORD. Praise the LORD. Psalm 150:6***
Cinnamon Sugar Keto Cheesecake Bars
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, add sugar and cinnamon. Stir to combine. Set aside.
For the crust:
1. Prepare an 8x8 inch pan by lining bottom and up sides with parchment paper, allowing paper to extend an inch or two over sides of pan.
2. In a small bowl, combine the almond flour, brown sugar, granulated sugar, cinnamon, and salt. Stir until all ingredients are mixed together.
3. Add the melted butter and stir until combined.
4. Press crust mixture onto the bottom of prepared pan. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
5. Place crust in the freezer while you make the filling.
For the filling:
1. Place a medium mixing bowl and beaters in the freezer 15-20 minutes before using.
2. Remove bowl from freezer. Add the heavy whipping cream. Beat until stiff peaks form, about 3-4 minutes. Set aside.
3. Rinse beaters. In a large mixing bowl, add cream cheese and powdered sugar. Beat until smooth and creamy. Add vanilla, sour cream, and ¼ cup cinnamon sugar.
4. Beat until mixture is smooth and creamy.
5. Carefully fold prepared whipped cream. Stir until mixture is combined.
6. Remove crust from freezer. Spoon filling onto crust and level mixture.
For the topping:
1. Sprinkle remaining 1 tablespoon of cinnamon sugar evenly over cheesecake bars.
2. Cover and chill bars in the refrigerator 4 hours or overnight before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 34gCholesterol: 47mgSodium: 77mgCarbohydrates: 6gNet Carbohydrates: 4.3gFiber: 1.7gProtein: 6g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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