Keto Eggnog Cheesecake Bars – All Day I Dream About Food

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Creamy keto cheesecake bars with a festive twist! These low carb eggnog cheesecake bars are the perfect way to ring in the holiday season.

A keto eggnog cheesecake bar with whipped cream and star anise on top, and a glass of eggnog in the background.

If you are an eggnog fan, you need to make these Keto Eggnog Cheesecake Bars as soon as humanly possible. They are insanely creamy, perfectly sweetened, and have a delightfully festive flavor.

Of course, it means making a batch of keto eggnog first. But that’s easy enough and you won’t regret having some on hand. It’s frothy and delicious alone or in coffee.

But these cheesecake bars take holiday eggnog to a whole new level. I was in heaven even before I got them into the oven. I couldn’t stop taking little sneaks of the batter!

If eggnog isn’t your thing, I have lots of other great recipes. Try my popular Keto Lemon Cheesecake Bars. And I adore the Keto Salted Caramel Cheesecake Bars too.

A spatula holding a keto eggnog cheesecake bar above the pan.

Why you will love this recipe

These keto bars really are the perfect holiday indulgence. They have a classic eggnog flavor, with a touch of rum and plenty of nutmeg. And the silky smooth cheesecake filling sits on a wonderful shortbread crust.

Trust me, they are just as delicious as they sound. And they really aren’t hard to make at all. Be sure to follow my expert tips so you get the best out of these bars.

Want to get a jump on your holiday baking? You can freeze the bars after baking for up to 2 months. And they have only 2.4g net carbs per serving. How’s that for a low carb holiday treat!

Ingredients you need

Top down image of ingredients needed for Keto eggnog cheesecake.
  • Keto eggnog: Whip up a batch of keto eggnog recipe prior to making these cheesecake bars. You can easily make a half batch for this recipe.
  • Almond flour: Finely ground almond flour makes a wonderful shortbread crust. For a nut-free option, you can use sunflower seed flour.
  • Cream cheese: You will need a full pound of cream cheese for these eggnog cheesecake bars.
  • Powdered sweetener: I recommend using a powdered sweetener for both the crust and the filling. If you want a crisp crust, you really need an erythritol sweetener. See notes below for more sweetener options.
  • Dark rum: I prefer using dark rum, but you can also use light or spiced rum. For a non-alcoholic option, swap with 1 teaspoon of rum flavoring.
  • Nutmeg: Ground nutmeg is what gives eggnog its classic flavor. While there is some already in the eggnog, I recommend adding a little more for additional flavor.
  • Heavy whipping cream: A little whipped cream on top of the bars looks pretty and enticing.
  • Kitchen staples: Eggs, butter, vanilla extract, and salt.

Step-by-step directions

A collage of 6 images showing how to make Keto Eggnog Cheesecake Bars.

1. Prepare the crust: Whisk together almond flour, sweetener, and salt in a large bowl. Stir in the melted butter until well combined.

2. Bake the crust: Press evenly into the bottom of a lightly greased 8-inch square pan and bake at 350ºF for 10 to 12 minutes, until the edges are just turning golden. Remove and let cool in the pan.

3. Beat the cream cheese on medium for 1 to 2 minutes, until super creamy. With a silicone spatula, scrape the bottom and sides of the bowl, and the beaters, to get all the lumps of cream cheese. Beat again to smooth them out, then beat in the powdered sweetener until well combined.

4. Add the other filling ingredients: Add the eggnog, rum, vanilla, and nutmeg and beat until incorporated. Scrape the bowl and beaters again with a silicone spatula. Then add the eggs one at a time, beating until just combined.

5. Bake the cheesecake bars: Pour the mixture over the cooled crust and spread to the edges. Bake at 300ºF for 45 to 60 minutes, or until the sides are set and the center jiggles just slightly when the pan is shaken. Remove and let cool completely, then cover and refrigerate 3 hours or up to overnight.

6. Garnish: Whip the cream and the sweetener until it holds stiff peaks. Pipe or spoon onto the cheesecake bars. Dust lightly with ground nutmeg.

Keto Eggnog Cheesecake Bars on a white rectangular platter.

Expert tips

I have been perfecting my keto cheesecake game lately so follow these additional tips for a velvety smooth texture.

Beating the cream cheese alone for several minutes makes a huge difference. Don’t add anything else, just beat on medium until it’s super creamy. Then scrape the bottom and sides of the bowl and the beaters to get up any lumps. This sets you up well to have fewer lumps, if any, before baking.

Add the eggs, one at a time, at the very end. This helps prevent over beating the eggs, which causes cheesecake to rise too much and to crack. This way, you can also taste the filling before you add the eggs, and decide if you want more sweetener or nutmeg.

The filling for these cheesecake bars is a little more liquidy than many, because of the eggnog. So it can take a bit longer to bake through. Don’t be tempted to turn up the heat to rush the process. Cheesecake needs a low temperature so it doesn’t rise too much.

You can also bake these bars in a 9×9 inch pan. They will be wider and shallower, and they will bake a bit faster so keep a close eye on them.

A keto eggnog cheesecake bar sits on a small dessert plate, in front of a cup of eggnog.

Sweetener Options

As mentioned above, the crust really requires an erythritol sweetener, with no allulose or BochaSweet, if you want it to be crisp. I use Swerve Confectioners.

The filling is a little more forgiving and you have a number of different options. I like to use a combination of Swerve Confectioners and allulose in cheesecakes like this. I find that using allulose alone makes the filling very soft and it takes quite a while to firm up properly.

You can also use BochaSweet, or you can sweeten the filling with pure stevia or monk fruit extract. You can also use a combination of sweeteners. Test the filling before adding the eggs, to adjust the sweetness to your taste.

Two keto eggnog bars on a red patterned plate with a cup of eggnog.

Frequently Asked Questions

How many carbs are in keto eggnog cheesecake bars?

These delicious low carb cheesecake bars have 3.4g of carbs and 1g of fiber per serving. That comes to 2.4g net carbs per bar.

How do you store keto cheesecake bars?

Cover the cheesecake tightly with plastic wrap or waxed paper. It will last in the refrigerator for up to one week. You can also freeze the cheesecake bars but I recommend leaving off the whipped topping until you are ready to serve. They will be good in the freezer for at least 2 months.

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A keto eggnog cheesecake bar with whipped cream and star anise on top, and a glass of eggnog in the background.

Keto Eggnog Cheesecake Bars Recipe

Creamy keto cheesecake bars with a festive twist! These low carb eggnog cheesecake bars are the perfect way to ring in the holiday season.

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Course: Dessert

Cuisine: American, Dessert

Keyword: keto eggnog cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour

Chill Time: 3 hours

Total Time: 4 hours 30 minutes

Servings: 16 bars

Calories: 221kcal

Ingredients

Topping

  • cup heavy whipping cream
  • 2 tablespoon powdered sweetener to taste
  • Ground nutmeg for dusting

Instructions

Crust

  • Preheat the oven to 350ºF. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.

  • Press evenly into the bottom of a lightly greased 8-inch square pan and bake 10 to 12 minutes, until the edges are just turning golden. Remove and let cool in the pan.

Cheesecake Filling

  • Reduce the oven heat to 300ºF.

  • In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. With a silicone spatula, scrape the bottom and sides of the bowl, and the beaters, to get all the lumps of cream cheese. Beat again to smooth them out, then beat in the powdered sweetener until well combined.

  • Add the eggnog, rum, vanilla, and nutmeg and beat until incorporated. Scrape the bowl and beaters again with a silicone spatula. Then add the eggs one at a time, beating until just combined.

  • Pour the mixture over the cooled crust and spread to the edges. Bake 45 to 60 minutes, or until the sides are set and the center jiggles just slightly when the pan is shaken. Remove and let cool completely, then cover and refrigerate 3 hours or up to overnight.

Notes

You can also bake these bars in a 9×9 inch pan. They will be wider and shallower, and they will bake a bit faster so keep a close eye on them.
Storage Information: Cover the cheesecake tightly with plastic wrap or waxed paper. It will last in the refrigerator for up to one week. You can also freeze the cheesecake bars but I recommend leaving off the whipped topping until you are ready to serve. They will be good in the freezer for at least 2 months.
Sweetener Options: You really need an erythritol sweetener for a firm shortbread crust. The filling will work with just about any sweetener. But please see the Expert Tips for a little more information. 
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Nutrition Facts

Keto Eggnog Cheesecake Bars Recipe

Amount Per Serving (1 bar)

Calories 221
Calories from Fat 171

% Daily Value*

Fat 19g29%

Carbohydrates 3.4g1%

Fiber 1g4%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.