Published: Dec 9, 2013 · Modified: Dec 7, 2021 by Carolyn

Keto Eggnog Cheesecake Bars

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Keto eggnog cheesecake bars with a gingersnap crust and topped with rich spiced whipped cream. The ultimate treat for the holidays and a perfect way to use my sugar-free keto eggnog!

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 sugar-free keto 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.

Eggnog Cheesecake Bars with Gingerbread Whipped Cream

Low carb eggnog cheesecake bars with a gingersnap crust and topped with rich gingerbread whipped cream.

5 from 2 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 30

Cook Time: 50

Chill Time: 3

Total Time: 4 20

Servings: bars

Calories: 254kcal

Ingredients

Crust:

1 ½ cups almond flour
⅓ cup Swerve Sweetener
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon salt
¼ cup butter melted

Cheesecake Filling:

1 lb cream cheese softened
½ cup granulated Swerve Sweetener
2 large eggs
½ cup sugar-free eggnog
½ teaspoon eggnog flavour or rum extract (can sub vanilla extract)
¼ teaspoon ground nutmeg

Gingerbread Whipped Cream:

¾ cup heavy whipping cream
3 tablespoon powdered Swerve Sweetener
¼ teaspoon cinnamon
¼ teaspoon ginger

Instructions

For the crust:

Preheat oven to 325F. In bottom of an 8x8 square baking pan, combine almond flour, sweetener, , 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, 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

Serves 16. Per serving: 254 Calories; 24g Fat (83.8% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 168mg Sodium. Total NET CARBS = 3 g.

Nutrition Facts

Eggnog Cheesecake Bars with Gingerbread Whipped Cream

Amount Per Serving (1 bar)

Calories 254 Calories from Fat 216

% Daily Value*

Fat 24g37%

Cholesterol 101mg34%

Sodium 168mg7%

Carbohydrates 5g2%

Fiber 2g8%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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