Keto Cinnamon Roll Cheesecake Recipe

Keto Cinnamon Roll Cheesecake Recipe
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If you have been following Keto Daily for some time now, you may have learned that Keto Cheesecake is something that I am very excited about. Additionally, I also really love Keto Cinnamon Rolls too, so this Keto Cinnamon Roll Cheesecake is a slice of heaven to me.

You could certainly make this Cheesecake recipe thicker if you want to, by increasing the amount of filling that you use and baking it a little longer, but I wanted something that tasted great and also did not take as much time or money to make as my traditional Keto Cheesecake recipe. The Icing is also something optional, but who can have a Cinnamon Roll without some of that delicious icing, right?!

This recipe works well as a whole cheesecake, or could also be made in a muffin tin for smaller individual servings if you prefer to portion it out that way too. I like to eat mine as a nice hearty slice (or two) for breakfast or Dessert. For that matter, I find it best to make this the night before I plan to eat it, because it does take at least a couple hours to cool off properly and set in the refrigerator after it has been baked.



PREP TIME: 15 Minutes

COOKING TIME: 37 Minutes

TOTAL TIME: 52 Minutes







  1. Pre-Heat the Oven to 325*F.
  2. In a Medium Mixing Bowl add 1 Cup Almond Flour, 4 TBSP Lakanto Classic Monkfruit Sweetener, 1 TSP Ground Cinnamon, and mix together to make evenly blended.
  3. Melt 4 TBSP of Kerrygold Grass-Fed Salted Butter, and pour over the dry mixture.
  4. Stir ingredients together until all of the dry mixture is even soaked with the butter. This may still be dry and crumbly, and that is okay.
  5. Line the bottom of your Springform Pan with Parchment Paper to prevent any crust from sticking later on.
  6. Press the crust mixture into the bottom of your Springform Pan. We used a 9″ Pan, but you can use a larger or smaller one if you want depending on how thick or thin you want your cheesecake.
  7. Bake the crust in the oven for about 7 minutes @ 325*F, and remove and place on the counter.


  1. Turn the Oven Temperature down to 300*F.
  2. In a Large Mixing Bowl or Kitchen Aid Stand Mixer add 16 Ounces of Cream Cheese (Softened on the counter beforehand).
  3. Sprinkle 3 TBSP of the Lakanto Classic Monkfruit Sweetener onto the Cream Cheese, and add 1 TSP Pure Vanilla Extract and the two Large Eggs.
  4. Mix the Filling together for a few minutes at medium speed, making sure that there are no remaining lumps from the Cream Cheese.
  5. In a small bowl combine 2 TBSP Lakanto Classic Monkfruit Sweetener with 1 TBSP of Ground Cinnamon.
  6. Pour approximately half of the Keto Cheesecake Filling on top of the Crust, and sprinkle with about half of the Monkfruit and Cinnamon mixture.
  7. Pour the remaining Keto Cheesecake filling into the Springform Pan, and evenly coat the top of it with the remaining Monkfruit and Cinnamon mixture.
  8. Bake in the oven at 300*F for about 16 Minutes, or until the center is fully set.
  9. Cool the Keto Cheesecake on the counter for about 30 minutes before putting it in the fridge.
  10. Refrigerate for at least 2 hours (overnight is generally preferred).


  1. In a Medium Mixing Bowl add 2 TBSP of softened Kerrygold Grass-Fed Salted Butter, 8 TBSP of Heavy Whipping Cream, 12 TBSP of Lakanto Powdered Monkfruit Sweetener, and 1 TSP of Pure Vanilla Extract.
  2. Mix together until the frosting has a consistent texture.
  3. Place the Icing into a Piping Bag to frost the Keto Cinnamon Roll Cheesecake, or you could choose to just spread the frosting evenly across the top if you prefer that method too.
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Keto Cinnamon Roll Cheesecake
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