Keto Gingerbread Cheesecake Bars is a festive, low-carb dessert blending warm gingerbread spices with a creamy cheesecake layer for the perfect holiday treat without the sugar. This Keto Gingerbread Cheesecake Bars recipe delivers cozy seasonal flavor, smooth texture, and easy prep, making it ideal for Christmas parties, make-ahead treats, weight loss, and anyone craving a nostalgic holiday dessert that stays fully keto-friendly.
About This Recipe
When the holidays roll around, most keto eaters dread dessert tables filled with sugar-packed cookies and pies. But these Keto Gingerbread Cheesecake Bars change everything. They capture the warm spice and nostalgia of classic gingerbread cookies, layered with a silky, rich cheesecake filling that melts in your mouth. The texture balance — crumbly, buttery base with creamy, tangy top — is what makes this recipe unforgettable.
The crust is made from almond flour, butter, and a generous blend of ginger, cinnamon, nutmeg, and cloves. A touch of molasses extract (optional, but worth it) gives that authentic gingerbread depth without the sugar overload. Then comes the cheesecake layer: smooth cream cheese, eggs, vanilla, and a hint of sweetener that ties everything together. Baked slowly to perfection, it sets into a dense, creamy texture that tastes like Christmas in every bite.
Unlike traditional cheesecake, this one doesn’t need a water bath or a springform pan. You bake it as bars — easier to handle, easier to serve, and perfect for portion control during the holidays. Chill them overnight for the best flavor, then slice into neat squares and top with whipped cream or a sprinkle of cinnamon.
They’re also freezer-friendly, which means you can make them ahead of time for parties or family gatherings. No one will ever guess they’re low-carb and sugar-free. Each bar delivers a perfect balance of rich cheesecake creaminess and warm gingerbread spice — proof that keto desserts can be every bit as decadent as the real thing.
Also Read: Thirty Birthday Cakes You Need to Try!
Why You’ll Love This Recipe
- 🎄 Festive gingerbread flavor without the carbs
- 🍰 Creamy cheesecake texture, easy bar format
- 🧈 Buttery almond-flour crust with warm spices
- 🕒 Perfect for make-ahead holiday prep
Ingredients
- Gingerbread Crust
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup brown-style keto sweetener (like Swerve Brown)
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- 1 tsp vanilla extract
- Optional: ½ tsp molasses extract or ½ tsp real molasses
- Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup powdered keto sweetener
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ½ tsp cinnamon
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
- Make the crust: In a bowl, mix almond flour, melted butter, sweetener, and all spices until crumbly. Press evenly into the prepared pan.
- Bake crust for 10 minutes, then let cool slightly while you prepare the filling.
- Make the cheesecake layer: In a large bowl, beat cream cheese and sweetener until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and cinnamon.
- Assemble: Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 30–35 minutes, until the center is just set.
- Cool completely, then refrigerate for at least 4 hours (or overnight).
- Slice into bars and serve chilled with whipped cream and a sprinkle of cinnamon.
Nutrition (per serving)
- Calories: 230
- Fat: 21 g
- Protein: 6 g
- Net Carbs: 4 g
- Fiber: 2 g
FAQ
- Can I make these dairy-free?
Yes. Use dairy-free cream cheese and coconut oil instead of butter for a lactose-free option. - Can I use coconut flour instead of almond flour?
No, coconut flour absorbs too much moisture. Stick with almond flour for best results. - How long do they keep?
Up to 5 days in the fridge or 2 months in the freezer, tightly sealed. - Can I double the batch?
Absolutely. Use a 9×13 pan and bake for an extra 5–10 minutes.
Variations & Substitutions
- Add a few tablespoons of crushed pecans to the crust for texture.
- Stir a tablespoon of keto caramel sauce into the cheesecake batter for a flavor twist.
- Drizzle melted sugar-free white chocolate on top before serving.
Serving Suggestions
- Top with whipped cream, dust with cinnamon, or garnish each bar with a tiny gingerbread cookie for presentation. Perfect with black coffee or a mug of keto eggnog.
Keto Gingerbread Cheesecake Bars
Ingredients
Gingerbread Crust
- 2 cups almond flour
- ¼ cup melted butter
- ¼ cup brown-style keto sweetener (like Swerve Brown)
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cloves
- 1 tsp vanilla extract
Optional
- ½ tsp molasses extract or ½ tsp real molasses
Cheesecake Layer
- 16 oz cream cheese (softened)
- ½ cup powdered keto sweetener
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ½ tsp cinnamon
Instructions
- Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
- Make the crust: In a bowl, mix almond flour, melted butter, sweetener, and all spices until crumbly. Press evenly into the prepared pan.
- Bake crust for 10 minutes, then let cool slightly while you prepare the filling.
- Make the cheesecake layer: In a large bowl, beat cream cheese and sweetener until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and cinnamon.
- Assemble: Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 30–35 minutes, until the center is just set.
- Cool completely, then refrigerate for at least 4 hours (or overnight).
- Slice into bars and serve chilled with whipped cream and a sprinkle of cinnamon.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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