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Keto Eggnog Cheesecake Bars Recipe

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These creamy Keto Eggnog Cheesecake Bars combine festive holiday flavors like nutmeg, cinnamon, and vanilla in a rich, low-carb dessert. With a buttery almond flour crust and a velvety cheesecake filling, this keto treat is easy to make, share, and enjoy—all without the guilt!

Ingredients

Scale

For the Crust:

  • 2 cups almond flour
  • 1/3 cup unsalted butter (melted)
  • 1/4 cup granulated erythritol
  • 1/2 tsp cinnamon
  • Pinch of salt

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1/2 cup powdered erythritol
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp rum extract (optional)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cinnamon

For the Whipped Topping (Optional):

  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered erythritol
  • 1/2 tsp vanilla extract
  • Dash of nutmeg (for garnish)

Instructions

  1. Preheat & Prep:
    Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Make the Crust:
    • In a bowl, mix almond flour, melted butter, erythritol, cinnamon, and a pinch of salt until combined.
    • Press the crust mixture evenly into the prepared pan. Bake for 8-10 minutes, until lightly golden. Let cool.
  3. Prepare the Filling:
    • Beat softened cream cheese until smooth. Mix in powdered erythritol.
    • Add eggs one at a time, mixing after each addition. Stir in almond milk, vanilla extract, rum extract (if using), nutmeg, and cinnamon until well combined.
  4. Assemble & Bake:
    • Pour filling over the cooled crust. Spread evenly with a spatula.
    • Bake for 30-35 minutes, until the edges are set and the center jiggles slightly.
    • Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
  5. Whipped Topping (Optional):
    • Beat heavy cream, powdered erythritol, and vanilla until stiff peaks form.
    • Spread or pipe over chilled cheesecake bars. Sprinkle with nutmeg before serving.

Notes

  • Make sure your cream cheese and eggs are at room temperature for the smoothest filling.
  • Chill time is essential for the bars to set properly. Don’t skip it!
  • Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-eggnog-cheesecake-bars/