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High Protein Low Carb Cinnamon Roll Cheesecake Jars - Cozy Flavor, Lighter Macros

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Cinnamon “Roll” Crumble 1/2 cup blanched almond flour
  • 2 tablespoons vanilla or unflavored whey/casein blend (optional for extra protein)
  • 1 1/2 tablespoons granulated erythritol or allulose
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
  • 2 tablespoons melted butter or coconut oil
  • 1/2 teaspoon vanilla extract
  • For the Cheesecake Filling 8 ounces reduced-fat cream cheese, softened
  • 1 cup plain nonfat Greek yogurt
  • 1 scoop (about 25–30 g) vanilla whey or casein protein powder
  • 1/4 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • For the Icing Swirl 3 tablespoons powdered erythritol or allulose
  • 1–2 tablespoons unsweetened almond milk (or dairy milk), to thin
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Tools 4 small jars or ramekins (6–8 oz each)
  • Mixing bowls, whisk, and spatula
  • Electric hand mixer (helpful but optional)
  • Piping bag or zip-top bag for icing (optional)

Method
 

  1. Make the cinnamon crumble. In a bowl, whisk almond flour, protein powder (if using), sweetener, cinnamon, and salt. Stir in melted butter and vanilla until clusters form. Set aside. It should be sandy with some small clumps.
  2. Whip the cheesecake base. In another bowl, beat softened cream cheese until smooth. Add Greek yogurt, protein powder, powdered sweetener, vanilla, cinnamon, and a pinch of salt. Whip until silky and thick. Taste and adjust sweetness or cinnamon.
  3. Mix the icing. In a small bowl, whisk powdered sweetener, vanilla, a pinch of salt, and just enough milk to make a thick but drizzleable icing. You want it to hold faint lines when drizzled.
  4. Layer the jars. Add 1–2 tablespoons crumble to the bottom of each jar. Spoon or pipe a layer of cheesecake filling. Repeat with more crumble and more filling to create 2–3 layers, ending with a smooth top.
  5. Add the swirl. Drizzle icing in a spiral or crisscross on top. For a classic cinnamon roll look, start in the center and spiral outward.
  6. Chill to set. Cover and refrigerate for at least 1 hour, ideally 2–3 hours, to let the flavors meld and the filling thicken.
  7. Serve. Top with a light dusting of cinnamon or a few extra crumble bits. Enjoy straight from the jar.