Keto Cinnamon Cream Cheese Blondies: A Delicious Low-Carb Treat

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I turn to these Keto Cinnamon Cream Cheese Blondies when I want cinnamon-roll comfort without the carbs or the wait for yeast dough to rise.

Think soft, dense bars with a buttery, cinnamon-forward base and a thick, smooth cream cheese topping that brings a cool, tangy contrast. Each bite feels like a cozy cross between a cinnamon roll and a cheesecake bar.

I love making them on slow weekends, for potlucks, and for holiday dessert tables. They slice neatly, travel well once chilled, and hold up in a dessert spread.

This recipe uses almond flour, eggs, butter, cream cheese, low-carb sweetener, vanilla, and warm spice. The method is simple: measured ingredients, easy mixing, and clear doneness cues so the bars stay tender, never dry.

Ready for a reliable, low-carb treat that tastes indulgent? These bars deliver the familiar warm-spice and cool-creamy contrast with no fuss.

Why I’m Baking These Cinnamon Roll-Inspired Keto Blondie Bars Right Now

I crave warm spice and a soft, cozy treat on slow weekends and at holiday gatherings. These pan-style desserts give that cinnamon-roll feeling without a lot of fuss, so I can focus on enjoying time with family.

My goal is a dense, buttery base that holds up like a rich cookie bar, topped with a thick, cheesecake-style layer that stays cool and spreadable. The contrast is everything: a soft center with a clean, tangy topping that reads like a miniature cheesecake on every square.

Flavor notes are straightforward—warm cinnamon, a hint of vanilla, rich cream cheese tang, and a buttery backbone. The method stays simple: one bowl for the batter and a quick whip for the topping, which makes weekend baking realistic and stress-free.

• Easy to slice and serve to a crowd for holidays.
• Soft, dense crust that won’t flop under the topping.
• Creamy cheesecake-like layer that adds cool contrast to warm spice.

Recipe Snapshot: Time, Pan Size, and What to Expect

I keep this section short so you can plan baking around your day. Below is a quick view of prep, bake minutes, chill, and total time so you know when to turn the oven on and when to serve.

Timing at a glance

Prep time: 10 minutes. Bake minutes: 23–28 minutes at 350°F until the center isn’t jiggly. Chill time: 1–2 hours for best slicing. Total time: about 1 hour 35 minutes to 2 hours 5 minutes depending on chill.

Pan and doneness cues

I use an 8×8 baking dish lined with parchment so the whole slab lifts out for clean cuts. Look for set, lightly golden edges and a center that is just barely done—no wet batter, just a slight give.

Texture and serving

The texture goal is slightly chewy edges with a soft, dense middle. Cool the base completely before adding the topping so it stays smooth and won’t slide.

Serving: I usually slice 16 small bars for a crowd or 9 larger squares for a richer serving. These bars stay lower in carbs than classic versions thanks to almond flour and low-carb sweetener.

Keto Cinnamon Cream Cheese Blondies Ingredients (Blondie Base + Cream Cheese Topping)

I map out the ingredient list next, with precise cups, tbsp, and tsp so you can shop and mix confidently.

Blondie base ingredients

• 1 3/4 cups almond flour (or 1 3/4 cups sunflower seed flour for a nut-free option)
• 2 large eggs, room temperature
• 1/2 cup butter, melted
• 1/2 cup granulated low-carb sweetener (erythritol or an erythritol-monk fruit blend)
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp baking powder

Cream cheese topping ingredients

• 8 oz full-fat cream cheese, softened
• 3 tbsp butter, softened
• 1 cup powdered low-carb sweetener (powdered erythritol or a confectioners-style blend)
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream, if needed to loosen the mixture

Optional cinnamon swirl finish

For a cinnamon-roll look, mix 2 tbsp granulated low-carb sweetener with 1 tbsp cinnamon and 1 tbsp melted butter.

Dollop spoonfuls of the mixture over the batter, then drag a knife through the pan to create visible swirls.

Sweetener notes and swaps

Use granulated erythritol in the batter for even structure. Powdered sweetener in the topping prevents grit and keeps the frosting smooth.

Most erythritol blends (Swerve or similar) swap 1:1 by volume for sugar, but taste and adjust because sweetness levels vary by brand.

Measuring matters: use tsp and tbsp amounts as listed, especially for cinnamon and vanilla, to keep the flavor balanced.

Step-by-Step: How I Make Keto Cinnamon Cream Cheese Blondies

I keep the process straightforward so the base stays tender and the topping stays firm. My routine uses one main bowl, simple mixing, and clear oven cues to get neat, bakery-style slices.

Prep the pan and heat the oven

I preheat the oven to 350°F and line an 8×8 pan with parchment. Lining makes it easy to lift the whole slab for tidy cuts later.

Mix the batter in one bowl

In a bowl I whisk eggs, sweetener, and vanilla until smooth. Then I stir in melted butter and fold the almond flour, spice, and salt until the batter is thick and glossy.

Bake until set, then cool completely

I spread the batter into an even layer to form the crust. Bake until the edges are set and the center has a slight give—this keeps the interior soft, not dry. Cool fully before adding any topping.

Whip the topping until smooth

In a clean bowl I whip the cheesecake-style topping until lump-free and spreadable. Scrape down the sides so the mixture is even and silky.

Spread, swirl if desired, and chill

I spread the topping to the edges with an offset spatula for clean lines. For a cinnamon roll look I drop small spoonfuls of filling and drag a knife to swirl. Chill until firm for the best slices and contrast between warm spice and cool topping.

Tips for Perfect Bars: Dense Centers, Smooth Topping, and Clean Slices

I aim for a thick, smooth topping and tidy slices with a few reliable habits. These small steps keep the base soft and the topping glossy, so each square looks and tastes like bakery-style cheesecake bars.

Avoid overbaking for a soft, dense center

Pull the pan when edges are set and the center is no longer wet. Even if it looks slightly underdone, it firms as it cools. Overbaking is the fastest way to dry the crust out.

Make a lump-free cheesecake filling

Soften full-fat dairy first. I beat the cream cheese alone until smooth, then add butter and powdered sweetener. Powdered sweetener dissolves best and keeps the topping silky.

Keep the frosting thick without melting

Only frost when the base is completely cool. After spreading, chill the pan so the topping firms and reads like proper cheesecake bars instead of a soft glaze.

Knife and timing tips for tidy slices

• Use a long knife warmed under hot water, then dry it.
• Slice straight down, wipe the blade between cuts.
• Chill fully before cutting for clean layers and less crumb.

Note: using full-fat dairy boosts texture and helps keep net carbs low, so the bars feel indulgent without extra sugar.

Variations and Serving Ideas for a Keto-Friendly Indulgence

I like to treat the base as a blank canvas and change spices, swirls, and finishes to suit the season or guest list.

Make a cinnamon roll cheesecake vibe

Boost ground cinnamon and add a touch more vanilla to the batter and filling for a pronounced roll cheesecake flavor. Drop a thick swirl of spiced filling and drag a knife for visible loops.

Holiday upgrades

Add a pinch of nutmeg or pumpkin pie spice to warm the profile. Try browned butter (cooled) for a deeper, butter-forward taste and dust the top with a light sprinkle of cinnamon before chilling.

Nut-free swap and mix-ins

For nut-free results, I swap in sunflower seed flour to keep the bars low in carbs; expect slight darkening while baking. Keep the same egg and butter ratios so texture stays dense and soft.

• Party finish: loosen a bit of topping with cream and streak it across the surface for a glossy drizzle.
• Low-carb mix-ins: sugar-free white chips, chopped pecans (if not nut-free), or a pinch of flaky salt.
• Serving: chill for best contrast, or let a bar sit 10 minutes at room temp so flavors bloom.

Storing, Freezing, and Enjoying Every Last Low-Carb Crumb

I store these bars in an airtight container in the refrigerator so the topping stays safe, thick, and creamy. Chilling also firms the filling and makes clean slices for serving.

For make-ahead baking I bake the crust, cool fully, add the topping, and chill overnight. That extra rest lets flavors meld and gives the best texture the next day.

To freeze, I slice the cheesecake bars first, freeze pieces in a single layer on a tray, then move them to a sealed container so they don’t stick. They keep best for about 2–3 months; quality is peak in the first month.

I eat them straight from the fridge for sharp layers, or slightly thawed so the filling softens and the spices smell brighter. Using a keto sweetener instead of sugar helps keep net carbs low and the flavor smooth after chilling.

No-waste tip: crumble any ends over keto ice cream or a Greek-style yogurt bowl for a quick cinnamon-cheesecake finish.