30+ Irresistible Holiday Diabetic Cheesecake Recipes for a Healthy Celebration

The holidays are a time for celebration, family, and, of course, delicious food.

However, for those managing diabetes, indulging in the sweet treats often associated with the season can feel like a challenge.

Traditional desserts like cheesecake, with their sugary crusts and creamy fillings, can quickly send blood sugar levels soaring.

But what if you could enjoy all the flavors of a decadent cheesecake without the guilt?

Welcome to the world of holiday diabetic cheesecake recipes, where indulgence meets health-conscious choices.

These 30+ recipes are crafted with diabetes-friendly ingredients, low-carb sweeteners, and plenty of flavor to ensure that you can still savor every bite of your holiday dessert table.

Whether you’re craving a classic New York-style cheesecake, a festive pumpkin spice treat, or a refreshing fruit-filled variation, there’s something here for every palate.

Let’s dive in and discover how you can enjoy a sweet and guilt-free holiday season with these incredible diabetic cheesecake recipes.

30+ Irresistible Holiday Diabetic Cheesecake Recipes for a Healthy Celebration

The holidays don’t have to be filled with guilt or anxiety over what you can and cannot eat.

With these 30+ diabetic cheesecake recipes, you can indulge in a variety of sweet, rich, and satisfying desserts that fit perfectly into your healthy lifestyle.

From fruity, tangy varieties to creamy, indulgent classics, each recipe is designed to satisfy your cravings while keeping your blood sugar in check.

So, this holiday season, treat yourself and your loved ones to the best of both worlds—decadent desserts and health-conscious ingredients.

Holiday Spiced Diabetic Cheesecake

This creamy cheesecake is a perfect holiday dessert with its rich, spiced flavor, and light sweetness. Infused with cinnamon, nutmeg, and ginger, it captures the cozy essence of the season while being diabetic-friendly. It’s an indulgence you can feel good about sharing with family and friends.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp unsweetened shredded coconut
• 2 tbsp melted unsalted butter
• 1 tbsp granulated erythritol or stevia

Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated erythritol or your preferred sugar substitute
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, mix almond flour, shredded coconut, melted butter, and erythritol for the crust. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then let cool.
3. For the filling, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing after each addition. Stir in Greek yogurt, vanilla, and spices.
4. Pour the filling over the crust and smooth the top. Bake for 40–50 minutes or until the center is slightly jiggly but set.
5. Cool to room temperature, then refrigerate for at least 4 hours before serving.

This Holiday Spiced Cheesecake will fill your home with festive aromas and is sure to be a hit at any gathering. It’s indulgent without the sugar spike, making it a seasonal favorite for everyone.

Peppermint Chocolate Swirl Diabetic Cheesecake

A delightful twist on classic cheesecake, this peppermint chocolate swirl dessert adds a festive touch with its cool peppermint flavor and luscious chocolate ribbons. This diabetic-friendly version uses sugar-free chocolate and erythritol to keep it light without sacrificing taste.

Ingredients

Crust:

• 1 cup crushed sugar-free chocolate wafer cookies
• 2 tbsp melted unsalted butter

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp peppermint extract
• 1/4 cup sugar-free chocolate chips, melted

Instructions

1. Preheat the oven to 325°F (165°C). Grease an 8-inch springform pan.
2. Mix crushed chocolate cookies with melted butter, then press the mixture into the bottom of the pan. Bake for 8–10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs, one at a time, and mix. Stir in almond milk and peppermint extract.
4. Pour the filling over the crust. Drizzle melted chocolate over the filling and swirl using a knife for a marbled effect.
5. Bake for 40–45 minutes or until the edges are set but the center is slightly jiggly. Cool and refrigerate for at least 4 hours before serving.

This cheesecake is a festive masterpiece that combines the refreshing taste of peppermint with rich chocolate. It’s a perfect way to end any holiday meal on a high note without feeling guilty.

Cranberry Orange Diabetic Cheesecake

Bursting with tangy cranberries and zesty orange, this cheesecake is a showstopper for the holiday table. It strikes the perfect balance of sweetness and tartness while being diabetic-friendly, thanks to low-carb ingredients and sugar substitutes.

Ingredients

Crust:

• 1 cup almond flour
• 1 tbsp coconut flour
• 2 tbsp granulated erythritol
• 3 tbsp melted unsalted butter

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup heavy cream
• 1 tsp orange zest
• 1/2 tsp vanilla extract

Topping:

• 1 cup fresh cranberries
• 1/4 cup water
• 2 tbsp erythritol
• 1/2 tsp orange zest

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Mix almond flour, coconut flour, erythritol, and butter for the crust. Press into the pan and bake for 10 minutes. Cool.
3. Beat cream cheese and erythritol until fluffy. Add eggs, one at a time. Stir in heavy cream, orange zest, and vanilla. Pour over the crust.
4. Bake for 40–50 minutes. Cool and refrigerate.
5. In a saucepan, combine cranberries, water, erythritol, and orange zest. Simmer until thickened. Cool and spread over the cheesecake before serving.

This Cranberry Orange Cheesecake is a delightful combination of flavors that captures the essence of the holidays. It’s an elegant dessert that’s both vibrant and guilt-free, sure to impress your guests.

Eggnog Diabetic Cheesecake

For those who love the flavors of eggnog, this cheesecake is a must-try during the holidays. Infused with the warm, spiced flavors of nutmeg and cinnamon, and made with a sugar substitute, this diabetic-friendly dessert delivers all the holiday joy with none of the sugar overload.

Ingredients

Crust:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tbsp melted unsalted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol or preferred sugar substitute
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup eggnog (sugar-free, if desired)
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. For the crust, combine almond flour, shredded coconut, butter, and erythritol. Press the mixture evenly into the pan and bake for 10 minutes. Let cool.
3. For the filling, beat together cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in almond milk, eggnog, vanilla, cinnamon, and nutmeg.
4. Pour the filling over the crust. Bake for 40-45 minutes or until the center is almost set with a slight jiggle. Let cool to room temperature and refrigerate for 4 hours.
5. Optionally, dust with a little extra nutmeg before serving.

This Eggnog Cheesecake is a festive treat for anyone who loves the flavors of eggnog. The creamy, spiced filling will delight your taste buds, and it’s the perfect way to end a holiday meal without the guilt.

Pecan Praline Diabetic Cheesecake

For a decadent and satisfying dessert, this pecan praline cheesecake combines the rich flavor of roasted pecans with a creamy, low-carb cheesecake base. Topped with a sugar-free pecan praline sauce, it’s a luxurious treat that doesn’t sacrifice flavor for health.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup sour cream

Topping:

• 1/2 cup pecans, chopped
• 1/4 cup unsweetened butter
• 1/4 cup erythritol
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. For the crust, combine almond flour, melted butter, and erythritol. Press the mixture into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. For the filling, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream. Pour the filling over the crust.
4. Bake for 40-45 minutes, or until the center is set with a slight jiggle. Cool completely and refrigerate for at least 4 hours.
5. For the topping, melt butter in a pan over medium heat. Add pecans, erythritol, vanilla, and salt. Cook for 3-4 minutes until the mixture thickens slightly. Cool slightly before drizzling over the cheesecake.

This Pecan Praline Cheesecake combines rich, nutty flavors with the creamy texture of cheesecake. The praline topping adds a sweet crunch, making it a perfect, decadent dessert for anyone who enjoys classic holiday flavors without the extra sugar.

Gingerbread Diabetic Cheesecake

A festive favorite, this gingerbread cheesecake features all the beloved spices of gingerbread—cinnamon, ginger, and molasses—combined into a creamy, low-carb dessert. Perfect for the holidays, it’s a great way to enjoy the flavors of gingerbread without the sugar spike.

Ingredients

Crust:

• 1 cup almond flour
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tbsp molasses (sugar-free)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Combine almond flour, ground ginger, cinnamon, butter, and erythritol for the crust. Press into the pan and bake for 10 minutes. Let cool.
3. Beat together cream cheese and erythritol until smooth. Add eggs one at a time, then stir in almond milk, molasses, vanilla, cinnamon, and ginger.
4. Pour the filling over the crust. Bake for 40-50 minutes or until the center is slightly set.
5. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.

This Gingerbread Cheesecake offers the warm, aromatic spices of gingerbread in a creamy, sugar-free form. It’s the perfect holiday treat, combining a nostalgic flavor with a healthier twist, making it a great choice for anyone watching their sugar intake.

Chocolate Hazelnut Diabetic Cheesecake

This rich and indulgent cheesecake features the luxurious pairing of chocolate and hazelnuts in a diabetic-friendly form. With a crunchy almond flour crust and a velvety chocolate filling, it’s a deliciously decadent dessert that won’t spike blood sugar levels.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free hazelnut spread
• 1 tsp vanilla extract
• 1/2 cup sugar-free dark chocolate chips

Instructions

1. Preheat the oven to 325°F (165°C). Grease an 8-inch springform pan.
2. For the crust, combine almond flour, cocoa powder, melted butter, and erythritol. Press into the pan and bake for 8-10 minutes. Let cool.
3. For the filling, beat together cream cheese and erythritol until smooth. Add eggs one at a time, then stir in almond milk, hazelnut spread, and vanilla.
4. Melt the chocolate chips and swirl into the cheesecake batter. Pour the mixture over the crust and bake for 40–45 minutes.
5. Let cool to room temperature, then refrigerate for 4 hours before serving.

This Chocolate Hazelnut Cheesecake is a smooth, creamy, and rich dessert that combines the best of chocolate and hazelnuts in a low-carb form. It’s the perfect indulgence for anyone craving a decadent dessert that’s still diabetic-friendly.

Pumpkin Spice Diabetic Cheesecake

A fall favorite turned holiday delight, this Pumpkin Spice Diabetic Cheesecake brings the warm, spiced flavors of pumpkin pie into a creamy, low-carb cheesecake. With its light sweetness and velvety texture, it’s an ideal dessert for celebrating the season without compromising health goals.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp ground flaxseed
• 2 tbsp unsweetened cocoa powder
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Preheat the oven to 325°F (165°C). Grease an 8-inch springform pan.
2. In a bowl, mix almond flour, flaxseed, cocoa powder, melted butter, and erythritol for the crust. Press into the pan and bake for 8–10 minutes. Let cool.
3. Beat cream cheese and erythritol until smooth. Add eggs one at a time, then stir in pumpkin puree, almond milk, vanilla, and spices.
4. Pour the filling over the cooled crust. Bake for 40–45 minutes, or until the center is set but still slightly jiggly.
5. Let cool to room temperature, then refrigerate for at least 4 hours before serving.

This Pumpkin Spice Cheesecake brings all the flavors of fall into a guilt-free holiday dessert. Its rich, spiced filling and crispy almond flour crust make it a satisfying treat that doesn’t spike blood sugar levels.

Blueberry Lemon Diabetic Cheesecake

Bursting with fresh blueberries and a zesty hint of lemon, this diabetic-friendly cheesecake offers a refreshing, light flavor profile that’s perfect for the holidays. The slightly tangy filling and fruity topping create a delightful contrast to the creamy base.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp unsweetened coconut flakes
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Topping:

• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 1 tbsp erythritol

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Combine almond flour, coconut flakes, melted butter, and erythritol for the crust. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let cool.
3. For the filling, beat together cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in Greek yogurt, lemon juice, lemon zest, and vanilla.
4. Pour the filling over the cooled crust. Bake for 40-45 minutes or until the center is set with a slight jiggle. Cool to room temperature, then refrigerate for at least 4 hours.
5. For the topping, combine fresh blueberries, lemon juice, and erythritol in a small saucepan. Simmer until the mixture thickens, then let it cool before spreading it over the cheesecake.

This Blueberry Lemon Cheesecake is a refreshing and vibrant dessert that perfectly balances creamy and tart flavors. It’s a great holiday option that’s both light and satisfying, while still being diabetic-friendly.

Mocha Coffee Diabetic Cheesecake

For coffee lovers, this Mocha Coffee Diabetic Cheesecake is a deliciously indulgent dessert that combines the deep flavors of coffee and chocolate into a smooth, low-carb cheesecake. This dessert is perfect for the holiday season, especially for those who enjoy a little caffeine in their treats.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1/4 cup sugar-free chocolate chips, melted
• 1 tsp vanilla extract

Topping:

• 1/4 cup whipped cream (sugar-free)
• 1 tbsp cocoa powder

Instructions

1. Preheat the oven to 325°F (165°C). Grease an 8-inch springform pan.
2. In a bowl, mix almond flour, cocoa powder, melted butter, and erythritol for the crust. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. For the filling, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in almond milk, brewed coffee, melted chocolate chips, and vanilla.
4. Pour the filling over the cooled crust. Bake for 40-45 minutes, or until the cheesecake is set with a slight jiggle. Let cool to room temperature, then refrigerate for at least 4 hours.
5. Before serving, top with a dollop of whipped cream and a sprinkle of cocoa powder.

This Mocha Coffee Cheesecake is an irresistible combination of coffee and chocolate in a creamy, low-carb form. It’s an ideal dessert for coffee aficionados looking for a festive treat without the sugar overload.

Raspberry Almond Diabetic Cheesecake

A sweet and nutty treat, this Raspberry Almond Diabetic Cheesecake combines the tanginess of fresh raspberries with a hint of almond flavor, offering a delightful contrast in textures and tastes. This is a perfect dessert for anyone craving a fruity, nutty cheesecake that is both healthy and satisfying.

Ingredients

Crust:

• 1 cup almond flour
• 1/4 cup chopped almonds
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp almond extract
• 1/2 tsp vanilla extract

Topping:

• 1 cup fresh raspberries
• 1 tbsp erythritol
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, mix almond flour, chopped almonds, melted butter, and erythritol for the crust. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. For the filling, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in almond milk, almond extract, and vanilla.
4. Pour the filling over the cooled crust. Bake for 40–45 minutes or until the center is set. Cool completely and refrigerate for at least 4 hours.
5. For the topping, combine raspberries, erythritol, and lemon juice in a small saucepan. Simmer for 3-4 minutes until the mixture thickens. Cool and drizzle over the cheesecake before serving.

This Raspberry Almond Cheesecake is a beautiful, fresh, and delicious dessert that combines rich, creamy cheesecake with the tartness of raspberries and the nuttiness of almonds. It’s a perfect, low-carb way to enjoy a sweet, fruity treat during the holidays.

Salted Caramel Diabetic Cheesecake

A luxurious and indulgent treat, this Salted Caramel Diabetic Cheesecake combines the rich flavors of caramel and a touch of salt for a perfect balance of sweet and savory. Using a sugar substitute and sugar-free caramel, it’s an ideal holiday dessert for those with diabetes who want to enjoy a decadent treat without the sugar rush.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free caramel sauce
• 1 tsp vanilla extract

Topping:

• 1/4 cup sugar-free caramel sauce
• 1/2 tsp sea salt

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, combine almond flour, cocoa powder, melted butter, and erythritol for the crust. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. Beat cream cheese and erythritol together until smooth. Add eggs one at a time, mixing well. Stir in almond milk, caramel sauce, and vanilla extract.
4. Pour the filling over the crust. Bake for 40–45 minutes, or until the center is set but still slightly jiggly. Let cool to room temperature, then refrigerate for at least 4 hours.
5. Before serving, drizzle with sugar-free caramel sauce and sprinkle with sea salt for that perfect salted caramel flavor.

This Salted Caramel Cheesecake is rich and creamy, with the irresistible combination of sweet caramel and a pinch of salt. It’s the perfect dessert to enjoy during the holidays while staying within your health goals.

Cherry Almond Diabetic Cheesecake

Sweet, tart cherries paired with the nutty flavor of almond create a beautiful contrast in this diabetic-friendly cheesecake. Topped with a fresh cherry compote, it offers a burst of fruity flavor that’s both refreshing and indulgent without the added sugar.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp shredded coconut
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp almond extract
• 1/2 tsp vanilla extract

Topping:

• 1 cup fresh or frozen cherries, pitted
• 1 tbsp erythritol
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. For the crust, combine almond flour, shredded coconut, melted butter, and erythritol. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. For the filling, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in almond milk, almond extract, and vanilla.
4. Pour the filling over the cooled crust. Bake for 40–45 minutes, or until the center is set with a slight jiggle. Cool to room temperature, then refrigerate for at least 4 hours.
5. For the topping, combine cherries, erythritol, and lemon juice in a small saucepan. Simmer for 5–7 minutes until the cherries release their juices and the mixture thickens. Let cool before spreading over the cheesecake.

This Cherry Almond Cheesecake is a delightful combination of sweet cherries and the warm, nutty flavor of almonds. It’s a fresh, light, and satisfying dessert that’s perfect for the holidays.

Tropical Coconut Lime Diabetic Cheesecake

This Tropical Coconut Lime Cheesecake transports you to a tropical paradise with its refreshing lime flavor and creamy coconut filling. It’s a unique and delightful dessert that’s sure to be a conversation starter at any holiday gathering, while still being diabetic-friendly.

Ingredients

Crust:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup unsweetened coconut milk
• 1 tbsp lime zest
• 2 tbsp fresh lime juice
• 1 tsp vanilla extract

Topping:

• 1/4 cup unsweetened shredded coconut, toasted
• Lime wedges for garnish

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, combine almond flour, shredded coconut, melted butter, and erythritol for the crust. Press into the bottom of the pan and bake for 8-10 minutes. Let cool.
3. For the filling, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well after each addition. Stir in coconut milk, lime zest, lime juice, and vanilla.
4. Pour the filling over the cooled crust. Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
5. Before serving, sprinkle with toasted shredded coconut and garnish with lime wedges.

This Tropical Coconut Lime Cheesecake is a refreshing and tropical-inspired treat that brings the flavors of the islands into your home. It’s the perfect combination of creamy, tart, and coconutty, making it a unique holiday dessert.

Cinnamon Roll Diabetic Cheesecake

If you love cinnamon rolls, this Cinnamon Roll Diabetic Cheesecake is the perfect dessert for you. With its cinnamon-spiced cheesecake filling and a swirl of cinnamon throughout, it combines the best of both worlds—cheesecake and cinnamon rolls—in one delicious low-carb treat.

Ingredients

Crust:

• 1 cup almond flour
• 2 tbsp ground flaxseed
• 2 tbsp melted butter
• 1 tbsp erythritol

Filling:

• 16 oz cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Cinnamon Swirl:

• 1 tbsp ground cinnamon
• 1 tbsp erythritol
• 1 tbsp melted butter

Instructions

1. Preheat the oven to 325°F (165°C). Grease an 8-inch springform pan.
2. In a bowl, combine almond flour, flaxseed, melted butter, and erythritol for the crust. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
3. For the filling, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing well. Stir in almond milk, vanilla, cinnamon, and nutmeg.
4. For the cinnamon swirl, mix cinnamon, erythritol, and melted butter in a small bowl.
5. Pour the cheesecake filling over the cooled crust, and swirl the cinnamon mixture through the filling using a knife. Bake for 40–45 minutes, or until the center is set but still slightly jiggly.
6. Let cool to room temperature, then refrigerate for at least 4 hours.

This Cinnamon Roll Cheesecake brings the comforting flavors of cinnamon rolls into a rich and creamy cheesecake form. It’s a cozy, indulgent dessert that’s perfect for the holidays while still being mindful of blood sugar levels.

Note: More recipes​ are coming soon!