Low Carb Gingerbread Cheesecake Bars
These festive low-carb, gluten-free bars combine a chewy spiced gingerbread crust with creamy gingerbread cheesecake filling and the cutest gingerbread men on top.
Ingredients
Gingerbread Crust and Cutouts
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour
- ½ cup powdered sugar-free sweetener
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¼ cup unsalted butter melted
- 2 tablespoons blackstrap molasses
- 1 large egg
Cheesecake Filling
- 1 cup cream cheese room temperature
- ¼ cup greek yogurt
- ½ cup powdered sugar-free sweetener
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ⅛ teaspoon cloves
- 2 teaspoons blackstrap molasses
- 1 large egg
Instructions
- Make the gingerbread dough: Stir together almond flour, coconut flour, sweetener, baking soda, salt, ginger, cinnamon, cloves, and allspice. Add melted butter, molasses, and egg and mix until a dough forms.
- Press the crust: Line an 8x8 pan with parchment paper. Press half of the dough evenly into the bottom of the pan.
- Prepare the filling: Beat cream cheese until smooth. Add greek yogurt and sweetener and mix again. Add ginger, cinnamon, cloves, and molasses, then mix in the egg just until combined.
- Assemble: Pour all of the cheesecake filling over the gingerbread crust and smooth the top.
- Roll and cut the gingerbread men: Roll the remaining dough between two sheets of parchment paper to about 1/4 inch thick. Cut into small gingerbread men.
- Top the cheesecake: Arrange the gingerbread men across the top of the cheesecake filling.
- Bake: Bake at 325 degrees Fahrenheit for 25–27 minutes.
- Cool: Let the bars cool completely in the pan before slicing.
- Tip for clean cuts: Run a large kitchen knife under hot water, then dry it so the knife is hot but dry. Cut straight down and lift straight up with no wiggling. Rinse and reheat the knife between each cut.
- Decorate: Once cooled, decorate the gingerbread men with icing if desired, then slice and serve.
Notes
Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.
Extra dough: Any leftover dough can be baked as individual cookies at 350 degrees Fahrenheit for 5–10 minutes depending on size.
Sweeteners: I recommend using a powdered erythritol and monk fruit blend for the best texture in both the crust and the filling. If you don't need sugar-free, regular sugar can be substituted.
Molasses: I recommend blackstrap molasses because a little goes a long way, with a small amount providing deep gingerbread flavor and keeping carbs lower. Regular molasses can be substituted, but it’s slighly higher in sugar and doesn’t provide as strong of a gingerbread flavor.
Nutrition
Calories: 163kcalCarbohydrates: 6gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 43mgSodium: 113mgPotassium: 85mgFiber: 2gSugar: 3gVitamin A: 310IUVitamin C: 0.05mgCalcium: 54mgIron: 1mg
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