Low Carb Camy's Cinnamon Roll Cheesecake Bars Recipe
Prep Time
20 minutes
Total Time
80 minutes
Yield
24
servings
Ingredients
Crust:
- 3 cups almond flour
- 1 tablespoon cinnamon
- 1 tablespoon pecan (finely chopped)
- ½ cup erythritol
- ½ cup butter (melted (8 tbsps)
Filling:
- 24 oz cream cheese (softened)
- ½ cup liquid sucralose (recommend Torani Sugar Free Brown Sugar Cinnamon Syrup)
- 3 eggs
- ½ teaspoon vanilla extract
- ½ cup heavy cream (room temperature)
- 5 drops liquid stevia (vanilla-flavored)
- 2 tablespoons cinnamon
Nutrition Info Per Serving
Serving Size
1 square
Carbohydrates
10
g
Protein
6
g
Fat
26
g
Calories
273
You searched for the best low carb cinnamon roll cheesecake bars, and now you're here. Wonderful! Taste just one spoonful of this low-carb recipe for cinnamon roll cheesecake bars, and you will be amazed how so much scrumptious flavor can be filled into a single dish without destroying your metabolic health. Best of all, this low carb cinnamon roll cheesecake bars recipe is so quick to prepare, a beginner could whip up it. Ready to prepare the best low carb cinnamon roll cheesecake bars you've eaten in your life? Read on!
Instructions
Crust:
- Preheat the oven to 325F.
- Grease a 9×13 sheet pan very well with butter (important – this crust can really stick to the pan if you aren’t careful!).
- In a mixing bowl, whisk together the almond flour, cinnamon, finely chopped pecans, and powdered erythritol using a fork
- Pour in the melted butter, and use the fork to mix well until the mixture starts to crumb and resemble dough.
- Press the dough firmly and evenly into the bottom of your greased pan.
- Bake 10 minutes at 325F.
- Remove from the over, and let cool at least 10 minutes while preparing the filling.
Filling:
- Lower oven temperature to 275F.
- In a large mixing bowl, beat the softened cream cheese until fluffy
- Add the liquid sucralose, and then beat until smooth.
- Add the 3 eggs, vanilla extract, liquid stevia, heavy cream, and cinnamon, and beat until smooth.
- Pour the filling over the crust.
- Bake for 50-60 minutes, until the cheesecake is fully set but just jiggles slightly in the center.
- Remove from the oven and let cool completely.
- Refrigerate until firm, about 2 hours.