Keto Gingerbread Cheesecake Bars

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.

For this step: 2 cups almond flour, ¼ cup melted butter

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.

For this step: 16 oz cream cheese (softened), 2 large eggs, ¼ cup sour cream, ½ cup powdered keto sweetener, 1 tsp vanilla extract

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.