Low carb eggnog cheesecake bars with a gingersnap crust and topped with rich gingerbread whipped cream. This post is sponsored by Safest Choice Eggs as part of their Eggnog Party.
It’s a very noggy time of year and I for one intend to take full advantage of it. I know eggnog is not everyone’s cup of tea (or cup of nog) but I love the stuff. And I know I am not alone. Eggnog recipes abound right now, not just for the actual drink but for the various treats and goodies you can make with it. Even if you don’t like it on its own, chances are you do have a hankering for some eggnog baked goods. And you should feel free to indulge because eggnog is very easily made low carb. Of course, they don’t carry ayd sugar-free versions at your local grocery store, but homemade nog is a cinch. It doesn’t take more than half an hour to whip up a batch and then you can drink it with impunity. Or just use it in your favourite recipes.
I think the idea of homemade eggnog scares a lot of people, but it really shouldn’t. You have a couple of options to make sure it’s a safe, healthy drink for all ages. The first option is the cooking method, which means gently heating it to about 180F to kill all the bacteria. This does require a bit of standing and stirring and watching to make sure your eggs don’t curdle and become scrambled, but it works well. I came up with a low carb eggnog a few years back that uses almond milk and heavy cream to keep the carbs down. It’s delicious and even the most discerning palate wouldn’t know that it’s sugar-free.
Your other option is to use pasteurized eggs and I highly recommend Safest Choice pasteurized shell eggs. They have a great Classic Eggnog recipe on their site that only needs a few minor tweaks to make it low carb. Just swap in your favourite sweetener for the sugar (Swerve works like a charm) and use unsweetened almond milk in place of the whole milk. Their recipe makes a LOT of nog, so if you aren’t hosting a holiday party, I recommend cutting the recipe in half. I scaled the recipe back when I made my Eggnog Creme Brulee a few years ago. One little tip: make sure your egg whites are at room temperature before beating them. I’ve learned that the pasteurized egg whites won’t whip properly when cold.
If you don’t want to bother making eggnog at all, there is always eggnog flavouring. My husband bought me a dram of Lorann Oils eggnog flavour a few years ago and I decided to try it out in these Low Carb Eggnog Cheesecake Bars. I used a little eggnog itself in the filling but I couldn’t use too much lest the cheesecake not set properly. Since I love eggnog, I figured I would intensify it a little more with the eggnog flavouring. The results were delicious, and even my kids loved it. If you can’t get your hands on eggnog flavour, I recommend adding some rum extract and/or a little extra nutmeg to get that true holiday eggnog experience.
Safest Choice is also hosting a wonderful holiday giveaway. Check out the details below!
Check out all the other great recipes made with eggnog here!
Eggnog Cheesecake Bars with Gingerbread Whipped Cream
Ingredients
Crust:
- 1 1/4 cups almond flour
- 1/3 cup Swerve Sweetener
- 2 tbsp Coconut flour
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/4 cup butter melted
Cheesecake Filling:
- 1 lb cream cheese softened
- 1/2 cup granulated Swerve Sweetener
- 2 Safest Choice Eggs
- 1/2 cup sugar-free eggnog (my recipe OR Safest Choice Eggnog made with your favourite low carb sweetener OR 1/2 cup heavy cream and one egg yolk)
- 1/2 tsp eggnog flavour OR 1 tsp vanilla or rum extract
- 1/4 tsp ground nutmeg
Gingerbread Whipped Cream:
- 3/4 cup whipping cream
- 3 tbsp powdered Swerve Sweetener
- 2 tsp molasses (optional, for colour and flavour)
- 1/4 tsp cinnamon
- 1/4 tsp ginger
Instructions
For the crust:
- Preheat oven to 325F. In bottom of an 8x8 square baking pan, combine almond flour, sweetener, coconut flour, cinnamon, ginger, clove and salt.
- Add melted butter and stir together until mixture begins to clump together. Press firmly and evenly into the bottom of the pan.
- Bake crust 10 to 12 minutes or until just beginning to brown around the edges. Remove and let cool.
- Reduce oven temperature to 300F.
For the filling:
- Beat cream cheese with sweetener until well combined and fluffy. Beat in eggs, eggnog, flavouring and nutmeg until well combined and smooth.
- Pour filling over cooled crust. Bake 35 to 40 minutes or until just set. Remove and let cool, then refrigerate at least 3 hours.
- For the gingerbread whipped cream, combine whipping cream, powdered sweetener, molasses, cinnamon and ginger in large bowl. Beat until medium stiff peaks form, but do not overbeat.
- Cut cheesecake into squares and serve with a dollop of gingerbread whipped cream.
Notes
Disclosure: I was compensated for this post by Safest Choice Eggs. As always, all opinions, thoughts, recipes, photography, random tangents and incoherent ramblings are my own.
lana says
This does require a bit of standing and stirring and watching to make sure your eggs don’t curdle and become scrambled, but it works well. I came up with a low carb eggnog a few years back that uses almond milk and heavy cream to keep the carbs down. It’s delicious and even the most discerning palate wouldn’t know that it’s sugar-free.
Sharie says
you think a little bit of molasses and ginger could be added to the crust to make it a gingerbread type crust
Carolyn says
Sure.
Desiree says
If we aren’t using egg nog, do we need to add even more of the eggnog extract? maybe 1 tsp instead of just 1/2 tsp?
Carolyn says
Yes, that would probably be about right.
Desiree says
I made it with the 1 tsp eggnog flavoring and the other instructions for making without eggnog and it was AMAZING!!! Everyone at our Christmas party loved it and I even sent some people the link to your recipe. No one could believe it was low carb. I will definitely be making this again!
Carissa says
Just wanted to come back and let you know how it turned out: I made this yesterday and everyone went CRAZY over it!! I don’t think anyone would have known it was gluten free, and I wouldn’t have either if I didn’t make it. The crust texture is PERFECT! I did use organic cane sugar (evaporated cane juice) instead of Swerve, and I decreased it by 1/4 in the filling because I tend to like a tangier cheesecake than most recipes make, but it turned out just right! I also used store bought eggnog (regular, not sugar free) and that worked just fine too. Maybe next time I’ll get ambitious and make the eggnog myself 😉 The whipped cream was a huge hit, I think I definitely need to make a double or triple batch next time because my relatives were tripping over each other to get the last few spoon fulls! Thank you for this fantastic recipe, it will definitely be my go-to for this time of year, and the crust is going to be my new standard for GF cheesecake!
Carolyn says
Sounds like it worked out so well!
Lori says
I love some egg nog with any of your low carb desserts 🙂
Lisa @ RunWiki says
My favorite way to enjoy eggnog is spiked with a dash of rum!
Teresa H says
I usually use my left over eggnog to make low carb waffles , love eggnog spiked or not, its one of those must have’s for the holiday.
Beckie says
You never cease to amaze me with the wonderful creations that come out of your kitchen. I love eggnog and will have to try this recipe out this soon!
jen dolan says
My favorite is to drink it straight!!
Kim H says
These cheesecake bars look delicious! I love using eggnog in recipes during the holidays….my favorite recipe is for Eggnog Bavarian.
Angie R says
I love eggnog to drink. I want to make the eggnog cheesecake bars now though.
Miranda says
I like eggnog in coffee. These bars are going on the list of things to make for the holidays.
Linda Franks says
I love eggnog flavored Christmas cookies!
Ruth E. Chidley says
I really enjoy eggnog and am so glad to know of the low carb, low sugar version. I’ve seen several recipes using eggnog but didn’t know of your recipe for the eggnog itself that I could use in them. I definitely will be making Eggnog Cheesebars with Gingerbread Whipped Cream…sounds yummy! Thank you for your great recipes and blog!