Low Carb Gingerbread Cheesecake Bars feature a spiced almond flour crust topped with creamy cheesecake loaded with ginger, cinnamon, nutmeg and cloves. At just 5g carbs per bar, these gingerbread cheesecake bars bring all the holiday flavor without the sugar spike.
This easy gingerbread cheesecake bars recipe requires no water bath and no complicated steps. They taste even better after chilling overnight. Make these homemade gingerbread cheesecake bars now, serve them at your holiday party, and watch them disappear.
If you love this gingerbread cheesecake bars recipe, check out my Low Carb Gingerbread Muffins, Low Carb Snowball Cookies, Low Carb Peppermint White Chocolate Dipped Cookies, Low Carb Gingerbread Coffee Creamer and Low Carb Snickerdoodle Cookies. For more sugar-free holiday treats, visit my Holiday Season Recipe Index.
What are low carb gingerbread cheesecake bars?
Gingerbread cheesecake bars are a two-layer dessert with a spiced crust and creamy top.
Quick Stats:
- Chill time: 4 hours
- Carbs per bar: 5g total carbs
- Prep time: 50 minutes
- Bake time: 40 minutes
Here's how these easy gingerbread cheesecake bars compare to traditional gingerbread cheesecake bars:
| Version | Carbs per bar | Sugar |
| Tradional | 32g | 24g |
| Low Carb | 5g | 2g |
Why this low carb gingerbread cheesecake bars recipe works?
These keto gingerbread cheesecake bars are easier than making a full cheesecake in a springform pan. The bar format means perfect portion control and no fussy water bath setup.
- Simple pan prep, just line and bake.
- Make-ahead friendly for holiday parties.
- Cuts into clean, even squares.
- Tastes even better after overnight chilling.
- Fits your low-carb lifestyle during the holidays.
Easy Gingerbread Cheesecake Bars Ingredients
For the crust:
- Almond flour
- Granular Sweetener
- All spice
- Unsalted butter, melted
Use almond flour for the best texture. Coconut flour will make your crust fall apart when you try to slice the bars.
Sweetener options: Allulose, monk fruit sweetener (Lakanto), or Swerve all work well. Stick with a granulated sweetener for the crust.
For the cheesecake filling:
- Full-fat cream cheese (room temperature)
- Large egg (room temperature)
- Vanilla extract
- Powdered sweetener
- Molasses (just a touch)
- Ground ginger, cinnamon, nutmeg and ground cloves
Full-fat cream cheese is essential. Low-fat versions have added stabilizers that affect texture and don't set properly.
Pro Tip: Make your own gingerbread spice blend: combine cinnamon, ginger, cloves, and nutmeg. Store extra in a jar for your next batch.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb gingerbread cheesecake bars
- Step 1: Make the crust.
- Step 2: Prepare the cheesecake filling.
Here's how to make the best gingerbread cheesecake bars from scratch:
STEP 1: Preheat oven to 350°F. Line a greased 8x8 baking pan with parchment paper.
Whisk together almond flour, erythritol, and allspice in a large bowl. Add cooled melted butter and stir with a rubber spatula until well combined. Transfer to a prepared pan and press evenly into the bottom. Bake for 12-15 minutes until lightly golden. Set aside to cool completely.
STEP 2: Beat softened cream cheese and powdered sweetener in a stand mixer with paddle attachment on low, then increase to high until smooth and fluffy. Stop and scrape down the sides.
If using a hand mixer, start on low speed to avoid splattering, then increase to high. It will take 2-3 minutes longer to get smooth.
Add egg and vanilla extract. Mix on high until well combined. Reduce speed to low and add molasses and remaining spices (ginger, cinnamon, cloves, nutmeg). Switch to the whisk attachment and mix until smooth.
- Step 3: Bake the bars.
- Step 4: Cool and slice.
STEP 3: Pour cheesecake filling over cooled crust and spread evenly with a spatula. Bake at 350°F for 30-32 minutes until edges are set but center still has a slight jiggle.
STEP 4: Remove the homemade gingerbread cheesecake bars from the oven and let them cool at room temperature for 30 minutes. Refrigerate for at least 4 hours (overnight is best). Once chilled, lift out using parchment paper and cut into 16 squares. Clean your knife between cuts for neat edges.
Best low carb sweeteners for gingerbread cheesecake
Not all sugar-free sweeteners work the same in a gingerbread cheesecake bars recipe. Here's what actually works:
- Erythritol-based sweeteners (Swerve, Lakanto Monkfruit): Best all-around choice. Firms up the crust perfectly and dissolves smoothly in the filling. This is what we use in this recipe.
- Allulose: Great for moisture, but the crust won't firm up, and your bars might be softer.
- What NOT to use: Stevia alone (too bitter), liquid sweeteners (too wet), or maltitol (spikes blood sugar).
- Pro Tip: Always use powdered sweetener in the cheesecake filling. Granulated sweetener can leave a gritty texture. Blend your own by pulsing the granulated sweetener in a coffee grinder or high-powered blender for 30 seconds.
Recipe Mistakes (and how to avoid them)
- Overmixing the batter: Mix the batter just until combined. Overmixing adds air bubbles that cause cracks during baking.
- Not using room temperature ingredients: Cold cream cheese creates lumps. Let it sit out for 30-60 minutes before mixing.
- Overbaking: Edges should be set, but the center still jiggles slightly. Overbaked gingerbread cheesecake = dry and cracked.
- Using coconut flour: It absorbs too much liquid and creates a dry, crumbly mess. Stick with almond flour.
Variations
- Nut-free crust: Replace the almond flour with a sunflower seed flour at a 1:1 ratio. The crust may turn slightly green (totally safe, it's a chemical reaction).
- Mini cheesecakes: Press crust into lined muffin tins, add filling, bake for 18-20 minutes.
- Pumpkin gingerbread: Add ½ cup pumpkin puree to filling and reduce cream cheese to 14 oz. Adds about 1g carb per bar.
- Cranberry swirl: Swirl 2 tablespoons sugar-free cranberry sauce into the filling before baking for a tart twist.
Nutritional Information
- Each bar contains: Calories: 244, Fat: 22g, Total Carbs: 5g, Fiber: 1g, Sugar: 2g, Protein: 5g
- Serving size: 1 bar (recipe makes 16 bars from an 8x8 pan)
- For a 9x13 pan: Cut into 24 bars. Nutrition stays the same per bar if you adjust the recipe by 1.5x.
Storage
- Store in an airtight container for 5-7 days. Serve cold or at room temperature for 15 minutes.
- Freezer Storage: Wrap each bar individually in plastic wrap, then place in a freezer bag. They'll keep for up to 3 months.
- To thaw: Transfer to the fridge overnight. Don't microwave or they'll get soggy.
Frequently Asked Questions
Yes! They actually taste better after 24 hours in the fridge. Make them 2-3 days before your holiday party for easy prep.
The crust uses almond flour instead of graham crackers or gingersnaps. The filling uses a sweetener instead of sugar. Regular versions have 32g carbs per bar vs. 5g in this low-carb version.
It's optional, but it adds an authentic gingerbread taste. Only adds 0.5g of carbs per bar. You can skip it if you don't want to use it.
More low carb holiday recipes
Hungry for more?
Subscribe to my newsletter and follow along on Facebook, YouTube and Instagram for all of the latest updates.
Recipe Card
Low Carb Gingerbread Cheesecake Bars
RECIPE VIDEO
Ingredients
Crust
- 1.5 cups almond flour
- 1 tablespoon granular sweetener
- ½ teaspoon all spice
- ½ cup unsalted butter melted and slightly cooled
Cheesecake Filling
- 16 oz cream cheese room temperature
- ¼ cup powdered sweetener sugar substitute
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon Molasses
- 1 tablespoon Ground Ginger
- 2 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F. Grease with butter and line an 8" x 8" pan with parchment paper.
- Mix almond flour, sweetener, and all spice. Add melted butter and stir. Press into pan. Bake 12-15 minutes. Cool completely.
- Beat cream cheese and powdered sweetener until smooth. Add egg and vanilla, mix well.
- Add molasses and spices. Mix until smooth.
- Pour over crust, spread evenly. Bake 30-32 minutes until edges set but center jiggles.
- Cool 30 minutes, refrigerate 4+ hours. Cut into 16 squares.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
These are my new favorite holiday dessert, perfectly spiced and creamy!