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!
Eggnog Cheesecake Bars with Gingerbread Whipped Cream
- 1 lb cream cheese softened
- ½ cup granulated Swerve Sweetener
- 2 Safest Choice Eggs
- ½ cup sugar-free eggnog (my recipe OR Safest Choice Eggnog made with your favourite low carb sweetener OR ½ cup heavy cream and one egg yolk)
- ½ teaspoon eggnog flavour OR 1 teaspoon vanilla or rum extract
- ¼ teaspoon ground nutmeg
Gingerbread Whipped Cream:
- ¾ cup whipping cream
- 3 tablespoon powdered Swerve Sweetener
- 2 teaspoon molasses (optional, for colour and flavour)
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
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.
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.