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Square eggnog cheesecake bars with a golden almond flour crust and a creamy filling dusted with nutmeg, set on crinkled parchment on a white marble counter.

Keto Eggnog Cheesecake Bars

A buttery almond flour crust under a creamy eggnog-spiced cheesecake filling made with egg yolks, heavy cream, nutmeg and alcohol-free vanilla. Baked in a 9x9 pan and cut into 16 bars. Total time includes 1 hour of cooling and 4 hours of chilling.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 6 hours 10 minutes
Servings 16 bars
Calories 231 kcal

Ingredients
  

  • 1 1/2 cups (168 g) blanched almond flour
  • 5 tbsp (71 g) salted butter, melted
  • 1/4 cup (30 g) powdered erythritol, for the crust
  • 1 tsp ground cinnamon, divided
  • 1/4 tsp fine salt
  • 16 oz (454 g) full-fat block cream cheese, softened
  • 2/3 cup (80 g) powdered erythritol, for the filling
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup (120 ml) heavy cream, room temperature
  • 1 1/4 tsp ground nutmeg, plus a pinch for dusting
  • 1 tbsp alcohol-free vanilla

Instructions
 

  • Heat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some hanging over two sides so you can lift the bars out later.
  • Make the crust: stir together the almond flour, 1/4 cup powdered erythritol, 1/2 tsp of the cinnamon and the salt. Pour in the melted butter and mix until it looks like damp sand.
  • Press the crust firmly and evenly into the bottom of the pan. Bake 10 to 12 minutes, until the edges are light golden. Set the pan on a rack and lower the oven to 325°F (165°C).
  • Make the filling: beat the softened cream cheese with 2/3 cup powdered erythritol on medium speed until completely smooth, about 2 minutes, scraping the bowl once.
  • Add the 1 1/4 tsp nutmeg, the remaining 1/2 tsp cinnamon and the alcohol-free vanilla and beat until blended. On low speed, add the eggs one at a time, then the egg yolks, mixing just until each disappears. Pour in the heavy cream and mix on low until smooth.
  • Pour the filling over the warm crust and smooth the top. Bake at 325°F (165°C) for 35 to 40 minutes, until the edges are set, the center still wobbles slightly and an instant-read thermometer in the center reads 160°F (71°C).
  • Cool the pan on a rack for 1 hour, then cover and refrigerate at least 4 hours or overnight until firm.
  • Lift the slab out with the parchment, dust with a pinch of nutmeg and cut into 16 bars with a sharp knife, wiping the blade between cuts. Keep covered in the fridge.

Notes

Each bar has about 3 g net carbs (the erythritol is subtracted). The card lists total carbs, sugar alcohols included: about 10.6 g total carbs - 1.1 g fiber - 6.9 g erythritol = about 2.6 g net carbs per bar, shown rounded as 3 g. Use powdered sweetener, not granular, so the filling stays smooth. There is no store-bought eggnog in this recipe; the flavor comes from the yolks, cream, nutmeg and vanilla. Store covered in the fridge up to 3 to 4 days. To freeze, wrap bars one by one and place in a freezer bag; best within 2 to 3 months. Thaw overnight in the fridge. Nutrition is calculated from USDA FoodData Central for 1 of 16 bars and does not include any whipped cream topping.