Keto Cinnamon Baked Cream Squares

You know those desserts that taste like they took effort—but secretly didn’t? Yeah, this is one of those.
These Keto Cinnamon Baked Cream Squares are soft, custardy, lightly spiced, and honestly feel like the cozy lovechild of a cheesecake and a cinnamon latte.

They’re warm, comforting, sliceable, and low-carb enough to enjoy without side-eyeing your macros. Basically, dessert that understands the assignment.

Why This Recipe Is Awesome

Let’s hype this up properly:

• Keto-friendly & low-carb – no sugar, no flour, no regrets
• Custard-like texture – creamy, soft, and melt-in-your-mouth
• Bakes into neat squares – perfect for portion control
• Cinnamon-forward flavor – warm, cozy, not overpowering
• Great hot or cold – rare dessert win

Also, it smells amazing while baking. Like… light a candle level amazing.

Ingredients You’ll Need

Nothing weird. Nothing expensive. All keto-approved.

• Heavy whipping cream (1½ cups)
  Full-fat. Always.
• Eggs (3 large)
  They do the structure work here.
• Powdered erythritol or monk fruit (½ cup)
  Powdered matters—grainy sweetener ruins the vibe.
• Ground cinnamon (1½ teaspoons)
  Adjust to taste, but don’t be shy.
• Vanilla extract (1 teaspoon)
  Optional, but highly encouraged.
• Pinch of salt
  Makes everything taste more like itself.

Step-by-Step Instructions

1. Preheat the oven to 325°F (165°C).
   Low and slow is the move. Grease or line an 8×8-inch baking dish.
2. Whisk the eggs.
   Beat them lightly until smooth. No need to whip—just combine.
3. Add cream and sweetener.
   Pour in the heavy cream and powdered sweetener. Whisk until fully blended.
4. Season the mix.
   Add cinnamon, vanilla, and salt. Stir until smooth and evenly spiced.
5. Pour into the baking dish.
   The mixture will be thin. That’s normal. Don’t panic.
6. Bake gently.
   Bake for 40–45 minutes until the center is just set and slightly jiggly.
7. Cool completely.
   Let it cool at room temperature, then refrigerate for at least 2 hours.
8. Slice into squares.
   Clean cuts happen when it’s cold. Patience pays off.

Common Mistakes to Avoid

• Baking at high heat.
  This isn’t a cake. High heat = rubbery custard. Nobody wants that.
• Using granulated sweetener.
  Grainy texture is the enemy here. Powdered only.
• Overbaking.
  If it looks fully firm in the oven, it’s already gone too far.
• Skipping chill time.
  Warm = spoonable. Cold = perfect squares.
• Adding too much cinnamon.
  Warm and cozy is good. Cinnamon punch to the face is not.

Alternatives & Substitutions

• Add nutmeg or cardamom:
  A tiny pinch adds bakery vibes instantly.
• Dairy-free version:
  Use full-fat coconut cream. Flavor shifts slightly but still works.
• Extra richness:
  Replace ¼ cup cream with cream cheese, blended smooth.
• Sweeter version:
  Increase sweetener slightly, but taste before committing.
• Topping ideas:
  Keto whipped cream, cinnamon dusting, or a drizzle of sugar-free caramel.

FAQ (Because Questions Happen)

Is this more like cake or custard?
Custard. Soft, creamy, and delicate—don’t expect cake texture.

Can I eat it warm?
Yes, but it’ll be spoon-soft. Chill it if you want clean slices.

Is it freezer-friendly?
Not ideal. Texture changes after freezing. Fridge is best.

How long does it last?
Up to 4 days refrigerated, tightly covered.

Can I make this ahead of time?
Absolutely. It actually tastes better the next day.

Is this good for meal prep?
Shockingly yes. One square = instant dessert control.

Final Thoughts

These Keto Cinnamon Baked Cream Squares are proof that keto desserts don’t need almond flour, coconut flour, or complicated steps to be good. They’re simple, cozy, and deeply satisfying in a quiet, confident way.

Make them for dessert. Make them for tea time. Make them because cinnamon makes everything better.

Slice, chill, enjoy—and feel extremely accomplished for minimal effort.