Keto Gingerbread Cheesecake Bars
Creamy, spiced, and perfectly festive — these Keto Gingerbread Cheesecake Bars blend a rich cheesecake filling with a warm gingerbread crust for the ultimate low-carb holiday treat.
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.