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Creamy keto cheesecake bars with a festive twist! These low carb eggnog cheesecake bars are the right method to ring within the vacation season.
In case you are an eggnog fan, you should make these Keto Eggnog Cheesecake Bars as quickly as humanly attainable. They’re insanely creamy, completely sweetened, and have a delightfully festive taste.
After all, it means making a batch of keto eggnog first. However that’s simple sufficient and also you received’t remorse having some readily available. It’s frothy and scrumptious alone or in espresso.
However these cheesecake bars take vacation eggnog to an entire new degree. I used to be in heaven even earlier than I bought them into the oven. I couldn’t cease taking little sneaks of the batter!
If eggnog isn’t your factor, I’ve a number of different nice recipes. Strive my well-liked Keto Lemon Cheesecake Bars. And I am keen on the Keto Salted Caramel Cheesecake Bars too.
Why you’ll love this recipe
These keto bars actually are the right vacation indulgence. They’ve a traditional eggnog taste, with a contact of rum and loads of nutmeg. And the silky clean cheesecake filling sits on an exquisite shortbread crust.
Belief me, they’re simply as scrumptious as they sound. And so they actually aren’t exhausting to make in any respect. Remember to comply with my knowledgeable ideas so that you get one of the best out of those bars.
Need to get a soar in your vacation baking? You possibly can freeze the bars after baking for as much as 2 months. And so they have solely 2.4g web carbs per serving. How’s that for a low carb vacation deal with!
Elements you want
- Keto eggnog: Whip up a batch of keto eggnog recipe prior to creating these cheesecake bars. You possibly can simply make a half batch for this recipe.
- Almond flour: Finely floor almond flour makes an exquisite shortbread crust. For a nut-free choice, you should utilize sunflower seed flour.
- Cream cheese: You’ll need a full pound of cream cheese for these eggnog cheesecake bars.
- Powdered sweetener: I like to recommend utilizing a powdered sweetener for each the crust and the filling. If you would like a crisp crust, you really want an erythritol sweetener. See notes beneath for extra sweetener choices.
- Darkish rum: I choose utilizing darkish rum, however you too can use mild or spiced rum. For a non-alcoholic choice, swap with 1 teaspoon of rum flavoring.
- Nutmeg: Floor nutmeg is what offers eggnog its traditional taste. Whereas there’s some already within the eggnog, I like to recommend including a little bit extra for extra taste.
- Heavy whipping cream: Just a little whipped cream on high of the bars appears to be like fairly and engaging.
- Kitchen staples: Eggs, butter, vanilla extract, and salt.
Step-by-step instructions
1. Put together the crust: Whisk collectively almond flour, sweetener, and salt in a big bowl. Stir within the melted butter till properly mixed.
2. Bake the crust: Press evenly into the underside of a flippantly greased 8-inch sq. pan and bake at 350ºF for 10 to 12 minutes, till the sides are simply turning golden. Take away and let cool within the pan.
3. Beat the cream cheese on medium for 1 to 2 minutes, till tremendous creamy. With a silicone spatula, scrape the underside and sides of the bowl, and the beaters, to get all of the lumps of cream cheese. Beat once more to clean them out, then beat within the powdered sweetener till properly mixed.
4. Add the opposite filling elements: Add the eggnog, rum, vanilla, and nutmeg and beat till integrated. Scrape the bowl and beaters once more with a silicone spatula. Then add the eggs separately, beating till simply mixed.
5. Bake the cheesecake bars: Pour the combination over the cooled crust and unfold to the sides. Bake at 300ºF for 45 to 60 minutes, or till the edges are set and the middle jiggles simply barely when the pan is shaken. Take away and let cool fully, then cowl and refrigerate 3 hours or as much as in a single day.
6. Garnish: Whip the cream and the sweetener till it holds stiff peaks. Pipe or spoon onto the cheesecake bars. Mud flippantly with floor nutmeg.
Knowledgeable ideas
I’ve been perfecting my keto cheesecake recreation currently so comply with these extra ideas for a velvety clean texture.
Beating the cream cheese alone for a number of minutes makes an enormous distinction. Don’t add anything, simply beat on medium till it’s tremendous creamy. Then scrape the underside and sides of the bowl and the beaters to rise up any lumps. This units you up properly to have fewer lumps, if any, earlier than baking.
Add the eggs, separately, on the very finish. This helps stop over beating the eggs, which causes cheesecake to rise an excessive amount of and to crack. This fashion, you too can style the filling earlier than you add the eggs, and resolve if you’d like extra sweetener or nutmeg.
The filling for these cheesecake bars is a bit more liquidy than many, due to the eggnog. So it could actually take a bit longer to bake by way of. Don’t be tempted to show up the warmth to hurry the method. Cheesecake wants a low temperature so it doesn’t rise an excessive amount of.
You may also bake these bars in a 9×9 inch pan. They are going to be wider and shallower, and they’ll bake a bit sooner so hold a detailed eye on them.
Sweetener Choices
As talked about above, the crust actually requires an erythritol sweetener, with no allulose or BochaSweet, if you’d like it to be crisp. I take advantage of Swerve Confectioners.
The filling is a bit more forgiving and you’ve got a lot of totally different choices. I like to make use of a mixture of Swerve Confectioners and allulose in cheesecakes like this. I discover that utilizing allulose alone makes the filling very smooth and it takes fairly some time to agency up correctly.
You may also use BochaSweet, or you may sweeten the filling with pure stevia or monk fruit extract. You may also use a mixture of sweeteners. Take a look at the filling earlier than including the eggs, to regulate the sweetness to your style.
Incessantly Requested Questions
These scrumptious low carb cheesecake bars have 3.4g of carbs and 1g of fiber per serving. That involves 2.4g web carbs per bar.
Cowl the cheesecake tightly with plastic wrap or waxed paper. It should final within the fridge for as much as one week. You may also freeze the cheesecake bars however I like to recommend leaving off the whipped topping till you’re able to serve. They are going to be good within the freezer for a minimum of 2 months.
Associated recipes
These No Bake Keto Cheesecake Bars style similar to Almond Pleasure! A creamy coconut filling topped with chocolate, coconut, and almonds, all atop a chocolate crust.
These creamy keto cheesecake bars with white chocolate and raspberries are a really particular sugar-free dessert.
Creamy low carb vanilla cheesecake sandwiched between scrumptious layers of grain-free chocolate chip cookie dough. Oh sure, oh sure I did!
Keto Eggnog Cheesecake Bars Recipe
Creamy keto cheesecake bars with a festive twist! These low carb eggnog cheesecake bars are the right method to ring within the vacation season.
Elements
Topping
- ⅓ cup heavy whipping cream
- 2 tablespoon powdered sweetener to style
- Floor nutmeg for dusting
Directions
Crust
-
Preheat the oven to 350ºF. In a big bowl, whisk collectively almond flour, sweetener, and salt. Stir within the melted butter till properly mixed.
-
Press evenly into the underside of a flippantly greased 8-inch sq. pan and bake 10 to 12 minutes, till the sides are simply turning golden. Take away and let cool within the pan.
Cheesecake Filling
-
Scale back the oven warmth to 300ºF.
-
In a big bowl, beat the cream cheese on medium for 1 to 2 minutes, till tremendous creamy. With a silicone spatula, scrape the underside and sides of the bowl, and the beaters, to get all of the lumps of cream cheese. Beat once more to clean them out, then beat within the powdered sweetener till properly mixed.
-
Add the eggnog, rum, vanilla, and nutmeg and beat till integrated. Scrape the bowl and beaters once more with a silicone spatula. Then add the eggs separately, beating till simply mixed.
-
Pour the combination over the cooled crust and unfold to the sides. Bake 45 to 60 minutes, or till the edges are set and the middle jiggles simply barely when the pan is shaken. Take away and let cool fully, then cowl and refrigerate 3 hours or as much as in a single day.
Notes
Storage Info: Cowl the cheesecake tightly with plastic wrap or waxed paper. It should final within the fridge for as much as one week. You may also freeze the cheesecake bars however I like to recommend leaving off the whipped topping till you’re able to serve. They are going to be good within the freezer for a minimum of 2 months.
Sweetener Choices: You actually need an erythritol sweetener for a agency shortbread crust. The filling will work with nearly any sweetener. However please see the Knowledgeable Suggestions for a little bit extra info.
Diet Information
Keto Eggnog Cheesecake Bars Recipe
Quantity Per Serving (1 bar)
Energy 13.6
% Each day Worth*
Carbohydrates 3.4g1%
Fiber 1g4%
* P.c Each day Values are based mostly on a 2000 calorie food regimen.
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