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    Home » Gluten Free » Keto Eggnog Cheesecake Bars

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

    Keto Eggnog Cheesecake Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.2K shares
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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! 

    Low Carb Eggnog Cheesecake Bars

    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.

    Gluten-Free Eggnog Cheesecake Bars

     

    Low Carb Eggnog Cheesecake with Gingerbread Whipped Cream

     

    Low Carb Eggnog Cheesecake Bars

     

    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
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Chill Time: 3 hours
    Total Time: 4 hours 20 minutes
    Servings: 16 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.

     

    7.2K shares

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    Nutritional Disclaimer

    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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      Recipe Rating




    1. Allie says

      December 10, 2022 at 11:44 am

      I made the eggnog recipe today and decided to try this recipe. I was excited because I actually had cream cheese in the refrigerator, but then I realized I didn’t have enough. However I saw I had fresh ricotta. So, I went for it – half cream cheese and half ricotta. OMG, so light and delicious. Thank you for your recipes. I’ve tried many keto sights and yours are the best by far.

      Reply
      • Carolyn says

        December 11, 2022 at 8:47 pm

        Sounds fabulous!

        Reply
    2. Talia says

      December 10, 2021 at 3:10 pm

      Carolyn, do you think I could make this ahead and freeze it?

      Reply
      • Carolyn says

        December 10, 2021 at 4:46 pm

        I think so… most cheesecake freezes well.

        Reply
    3. Shelley says

      December 07, 2021 at 11:38 pm

      Where do you find sugar-free eggnog?

      Reply
      • Carolyn says

        December 08, 2021 at 8:40 am

        You don’t find it… you make it! It’s linked in both the post and the recipe. 🙂

        Reply
    4. Gabby Berg says

      December 07, 2021 at 9:58 pm

      I want to make this but I’m confused. The list of ingredients doesn’t mention coconut flour but the instructions do. And the gingerbread whipped cream ingredient list didn’t mention molasses, but the directions do. Can you please clarify?

      Reply
      • Carolyn says

        December 07, 2021 at 10:35 pm

        Sorry. When I make updates, I sometimes miss a few things… off to fix it. No coconut flour needed, and I removed the molasses because the whipped cream is good without it.

        Reply
    5. lana says

      January 16, 2020 at 3:13 am

      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.

      Reply
    6. Sharie says

      November 08, 2019 at 12:23 am

      you think a little bit of molasses and ginger could be added to the crust to make it a gingerbread type crust

      Reply
      • Carolyn says

        November 08, 2019 at 8:46 am

        Sure.

        Reply
    7. Desiree says

      December 14, 2017 at 7:35 pm

      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?

      Reply
      • Carolyn says

        December 15, 2017 at 8:33 am

        Yes, that would probably be about right.

        Reply
        • Desiree says

          December 17, 2017 at 8:12 pm

          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!

          Reply
    8. Carissa says

      December 22, 2013 at 12:04 pm

      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!

      Reply
      • Carolyn says

        December 22, 2013 at 6:08 pm

        Sounds like it worked out so well!

        Reply
    9. Lori says

      December 13, 2013 at 8:49 pm

      I love some egg nog with any of your low carb desserts 🙂

      Reply
    10. Lisa @ RunWiki says

      December 13, 2013 at 12:24 pm

      My favorite way to enjoy eggnog is spiked with a dash of rum!

      Reply
    11. Teresa H says

      December 12, 2013 at 3:55 pm

      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.

      Reply
    12. Beckie says

      December 11, 2013 at 9:22 pm

      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!

      Reply
    13. jen dolan says

      December 11, 2013 at 12:57 pm

      My favorite is to drink it straight!!

      Reply
    14. Kim H says

      December 11, 2013 at 9:15 am

      These cheesecake bars look delicious! I love using eggnog in recipes during the holidays….my favorite recipe is for Eggnog Bavarian.

      Reply
    15. Angie R says

      December 11, 2013 at 8:50 am

      I love eggnog to drink. I want to make the eggnog cheesecake bars now though.

      Reply
    16. Miranda says

      December 11, 2013 at 8:38 am

      I like eggnog in coffee. These bars are going on the list of things to make for the holidays.

      Reply
    17. Linda Franks says

      December 11, 2013 at 12:32 am

      I love eggnog flavored Christmas cookies!

      Reply
    18. Ruth E. Chidley says

      December 10, 2013 at 9:33 pm

      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!

      Reply
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