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
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.