Description

A kid-friendly, low-carb dessert that combines a tender almond flour crust with a rich cream cheese filling and a cinnamon swirl. These bars are easy to make, perfect for bonding with children, and taste like a bakery treat without the sugar crash.

Ingredients

Scale

1 cup (100g) blanched, fine-ground almond flour
3 tablespoons (45g) unsalted butter, melted
2 tablespoons (20g) granulated erythritol or monk fruit sweetener
1 teaspoon ground cinnamon
8 ounces (225g) full-fat block-style cream cheese, softened
2 large eggs, room temperature
1/2 cup (100g) granulated erythritol or monk fruit sweetener
1 teaspoon pure vanilla extract
2 tablespoons (30g) unsalted butter, melted (for swirl)
1 tablespoon ground cinnamon (for swirl)
2 tablespoons (20g) granulated erythritol or monk fruit sweetener (for swirl)
1–2 tablespoons heavy cream (for glaze)
Optional: Chopped walnuts or sugar-free dark chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly spray with non-stick spray.
In a medium bowl, mix almond flour, melted butter, sweetener, and cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup.
In a separate bowl, beat softened cream cheese until smooth. Add sweetener, eggs, and vanilla. Beat on low speed until just combined, being careful not to overmix.
Pour the cream cheese mixture over the crust and spread evenly.
In a small bowl, mix melted butter, cinnamon, and sweetener to form a paste. Drop spoonfuls randomly over the cream cheese layer.
Use a fork to gently drag through the dollops in a zigzag pattern to create a swirl.
Bake for 25-30 minutes until edges are set and slightly golden, and the center is just barely jiggly.
Cool completely in the pan on a wire rack for at least one hour to set.
Whisk heavy cream with a splash of sweetener to make a glaze. Drizzle over cooled bars.
Lift bars out using the parchment sling and slice into squares.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Do not overmix the batter to prevent cracks. The bars must cool completely before slicing to ensure they hold their shape. They can be stored in the fridge for up to 5 days but should not be frozen.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 1
Sodium: 50
Fat: 16
Saturated Fat: 8
Carbohydrates: 4
Fiber: 2
Protein: 6

Keywords: keto, low carb, cinnamon roll, cheesecake bars, gluten-free, kid-friendly, dessert, almond flour, cream cheese