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High Protein Low Carb Cinnamon Roll Cheesecake - A Cozy, Lighter Dessert With Big Flavor

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine almond flour
  • 3 tablespoons melted unsalted butter (or coconut oil)
  • 2 tablespoons granular zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • For the cheesecake filling: 16 ounces light cream cheese, softened to room temperature
  • 1 cup plain nonfat Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup vanilla whey or casein protein powder (or a blend)
  • 1/2 cup granular or powdered zero-calorie sweetener (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • For the cinnamon swirl: 2 tablespoons melted butter
  • 2 tablespoons granular or brown-style sweetener
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • For the cream cheese icing: 2 ounces light cream cheese, softened
  • 2–3 tablespoons powdered sweetener
  • 1–2 tablespoons unsweetened almond milk (as needed for drizzling)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep your pan and oven: Heat oven to 325°F (163°C). Line the bottom of an 8- or 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: Stir almond flour, melted butter, sweetener, cinnamon, and salt until sandy and moist. Press into an even layer across the bottom of the pan. Par-bake for 8–10 minutes until lightly set. Cool for 5 minutes.
  3. Whisk the swirl: In a small bowl, mix melted butter, sweetener, cinnamon, and vanilla. Set aside; it will thicken slightly.
  4. Blend the filling base: In a mixing bowl, beat the cream cheese until smooth, about 1 minute. Add Greek yogurt, sweetener, vanilla, lemon juice, and salt. Beat until creamy with no lumps.
  5. Add eggs and protein: Beat in eggs one at a time on low speed. Sift in protein powder and mix on low just until incorporated. Do not overmix.
  6. Assemble with swirl: Pour half the filling over the crust. Drizzle half the cinnamon swirl over the top and gently swirl with a skewer or knife. Add remaining filling and repeat with the rest of the swirl.
  7. Bake gently: Bake 35–45 minutes, until edges are set and the center has a slight jiggle the size of a quarter. If browning too quickly, tent loosely with foil.
  8. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then cool to room temperature on a rack. This helps prevent cracks.
  9. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, for clean slices and the best texture.
  10. Make the icing: Beat cream cheese, powdered sweetener, vanilla, and a pinch of salt. Add almond milk 1 teaspoon at a time until drizzly.
  11. Finish and serve: Release the springform, peel away the parchment, and transfer to a plate. Drizzle icing in a crosshatch pattern. Slice with a warm, clean knife.