Creamy keto cheesecake bars with a festive twist! These low carb eggnog cheesecake bars are the perfect way to ring in the holiday season.
If you are an eggnog fan, you need to make these Keto Eggnog Cheesecake Bars as soon as humanly possible. They are insanely creamy, perfectly sweetened, and have a delightfully festive flavor.
Of course, it means making a batch of keto eggnog first. But that’s easy enough and you won’t regret having some on hand. It’s frothy and delicious alone or in coffee.
But these cheesecake bars take holiday eggnog to a whole new level. I was in heaven even before I got them into the oven. I couldn’t stop taking little sneaks of the batter!
If eggnog isn’t your thing, I have lots of other great recipes. Try my popular Keto Lemon Cheesecake Bars. And I adore the Keto Salted Caramel Cheesecake Bars too.
Why you will love this recipe
These keto bars really are the perfect holiday indulgence. They have a classic eggnog flavor, with a touch of rum and plenty of nutmeg. And the silky smooth cheesecake filling sits on a wonderful shortbread crust.
Trust me, they are just as delicious as they sound. And they really aren’t hard to make at all. Be sure to follow my expert tips so you get the best out of these bars.
Want to get a jump on your holiday baking? You can freeze the bars after baking for up to 2 months. And they have only 2.4g net carbs per serving. How’s that for a low carb holiday treat!
Ingredients you need
- Keto eggnog: Whip up a batch of keto eggnog recipe prior to making these cheesecake bars. You can easily make a half batch for this recipe.
- Almond flour: Finely ground almond flour makes a wonderful shortbread crust. For a nut-free option, you can use sunflower seed flour.
- Cream cheese: You will need a full pound of cream cheese for these eggnog cheesecake bars.
- Powdered sweetener: I recommend using a powdered sweetener for both the crust and the filling. If you want a crisp crust, you really need an erythritol sweetener. See notes below for more sweetener options.
- Dark rum: I prefer using dark rum, but you can also use light or spiced rum. For a non-alcoholic option, swap with 1 teaspoon of rum flavoring.
- Nutmeg: Ground nutmeg is what gives eggnog its classic flavor. While there is some already in the eggnog, I recommend adding a little more for additional flavor.
- Heavy whipping cream: A little whipped cream on top of the bars looks pretty and enticing.
- Kitchen staples: Eggs, butter, vanilla extract, and salt.
Step-by-step directions
1. Prepare the crust: Whisk together almond flour, sweetener, and salt in a large bowl. Stir in the melted butter until well combined.
2. Bake the crust: Press evenly into the bottom of a lightly greased 8-inch square pan and bake at 350ºF for 10 to 12 minutes, until the edges are just turning golden. Remove and let cool in the pan.
3. Beat the cream cheese on medium for 1 to 2 minutes, until super creamy. With a silicone spatula, scrape the bottom and sides of the bowl, and the beaters, to get all the lumps of cream cheese. Beat again to smooth them out, then beat in the powdered sweetener until well combined.
4. Add the other filling ingredients: Add the eggnog, rum, vanilla, and nutmeg and beat until incorporated. Scrape the bowl and beaters again with a silicone spatula. Then add the eggs one at a time, beating until just combined.
5. Bake the cheesecake bars: Pour the mixture over the cooled crust and spread to the edges. Bake at 300ºF for 45 to 60 minutes, or until the sides are set and the center jiggles just slightly when the pan is shaken. Remove and let cool completely, then cover and refrigerate 3 hours or up to overnight.
6. Garnish: Whip the cream and the sweetener until it holds stiff peaks. Pipe or spoon onto the cheesecake bars. Dust lightly with ground nutmeg.
Expert tips
I have been perfecting my keto cheesecake game lately so follow these additional tips for a velvety smooth texture.
Beating the cream cheese alone for several minutes makes a huge difference. Don’t add anything else, just beat on medium until it’s super creamy. Then scrape the bottom and sides of the bowl and the beaters to get up any lumps. This sets you up well to have fewer lumps, if any, before baking.
Add the eggs, one at a time, at the very end. This helps prevent over beating the eggs, which causes cheesecake to rise too much and to crack. This way, you can also taste the filling before you add the eggs, and decide if you want more sweetener or nutmeg.
The filling for these cheesecake bars is a little more liquidy than many, because of the eggnog. So it can take a bit longer to bake through. Don’t be tempted to turn up the heat to rush the process. Cheesecake needs a low temperature so it doesn’t rise too much.
You can also bake these bars in a 9×9 inch pan. They will be wider and shallower, and they will bake a bit faster so keep a close eye on them.
Sweetener Options
As mentioned above, the crust really requires an erythritol sweetener, with no allulose or BochaSweet, if you want it to be crisp. I use Swerve Confectioners.
The filling is a little more forgiving and you have a number of different options. I like to use a combination of Swerve Confectioners and allulose in cheesecakes like this. I find that using allulose alone makes the filling very soft and it takes quite a while to firm up properly.
You can also use BochaSweet, or you can sweeten the filling with pure stevia or monk fruit extract. You can also use a combination of sweeteners. Test the filling before adding the eggs, to adjust the sweetness to your taste.
Frequently Asked Questions
These delicious low carb cheesecake bars have 3.4g of carbs and 1g of fiber per serving. That comes to 2.4g net carbs per bar.
Cover the cheesecake tightly with plastic wrap or waxed paper. It will last in the refrigerator for up to one week. You can also freeze the cheesecake bars but I recommend leaving off the whipped topping until you are ready to serve. They will be good in the freezer for at least 2 months.
Related recipes
Keto Eggnog Cheesecake Bars Recipe
Ingredients
Crust
- 1 ¼ cups almond flour
- ¼ cup Swerve Confectioners
- ¼ teaspoon salt
- ¼ cup butter, melted
Cheesecake Filling
- 1 lb cream cheese softened
- ⅔ cup Swerve Confectioners *see notes for alternatives
- ½ cup keto eggnog
- 2 tablespoon dark rum (or 1 teaspoon rum flavoring)
- ½ tsp vanilla extract
- ½ teaspoon ground nutmeg
- 2 large eggs, room temperature
Topping
- ⅓ cup heavy whipping cream
- 2 tablespoon powdered sweetener to taste
- Ground nutmeg for dusting
Instructions
Crust
- Preheat the oven to 350ºF. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
- Press evenly into the bottom of a lightly greased 8-inch square pan and bake 10 to 12 minutes, until the edges are just turning golden. Remove and let cool in the pan.
Cheesecake Filling
- Reduce the oven heat to 300ºF.
- In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. With a silicone spatula, scrape the bottom and sides of the bowl, and the beaters, to get all the lumps of cream cheese. Beat again to smooth them out, then beat in the powdered sweetener until well combined.
- Add the eggnog, rum, vanilla, and nutmeg and beat until incorporated. Scrape the bowl and beaters again with a silicone spatula. Then add the eggs one at a time, beating until just combined.
- Pour the mixture over the cooled crust and spread to the edges. Bake 45 to 60 minutes, or until the sides are set and the center jiggles just slightly when the pan is shaken. Remove and let cool completely, then cover and refrigerate 3 hours or up to overnight.
Topping
- Whip the cream and the sweetener until it holds stiff peaks. Pipe or spoon onto the cheesecake bars. Dust lightly with ground nutmeg.
Notes
Annette says
What can be used in place of the eggnog.? I don’t wanna have to make the eggnog just for this recipe. Thanks for all your great recipes.
Carolyn says
This is an eggnog cheesecake recipe so it requires eggnog. I have plenty of other cheesecake bars you can try instead.
Jennifer says
Hi! Question about the eggnog. I just made a batch and was wondering if I need to wait at least 3 hrs before adding it to the cheesecake recipe?? Or can I just add it now, since I’ve started the cheesecake bater? Thanks.
Carolyn says
No, you can add it at room temp!
Shelly says
Hi Carolyn,
I’m curious if this updated recipe is similar to the older one it replaced? The Eggnog Cheesecake bars with gingerbreadwhipped cream. I love this dessert and make it numerous times during the holiday/winter season. Thank you!!!
Carolyn says
This is much better! 🙂
Carol B says
Looks delicious! I have the same question as Patti, how many servings are in a recipe? Thanks for all your hard work at perfecting your recipes!
Patti Baker says
Carolyn, my husband saw me reading this recipe this morning and said, now that’s what I’m talking about. This dessert will definitely be made this Christmas season. How many servings does this recipe make?
Carolyn says
Recipe fixed! 16.