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    Home » Recipes

    Published: Dec 18, 2018 ·Updated: Mar 19, 2020 by Sabra · Leave a Comment

    Gingerbread Cheesecake Bars | Keto, Gluten Free

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    Why have plain old gingerbread when you can have these gingerbread cheesecake bars? They are perfect for satisfying your holiday sweet tooth!

    Gingerbread Cheesecake Bars | Low Carb, Gluten Free

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    It's currently just over one week until Christmas and for many people trying to stick to any kind of healthy diet, the struggle is real!

    Around every turn you are likely faced with temptation. Combine that with a busier than normal calendar and it's a recipe for disaster.

    Whenever I am invited to holiday gatherings where there will be food, I volunteer to bring a dessert. I do this for a two main reasons:

    1. Most of the time it is pretty easy to find low carb options for the main courses, but rarely for desserts.
    2. I LOVE dessert, and I never leave a party feeling deprived if I have "indulged" in a delicious treat.

    I always try to take a dessert that everyone will enjoy, regardless if they are adhering to a low carb diet or not. Cheesecakes are absolutely perfect for this because once you swap out the sweetener, cheesecake is perfect for keto!

    With the holidays in mind, I decided to give my traditional cheesecake a festive twist with a gingerbread cookie crust. It turned out great and I couldn't wait to share it with you!

    I actually tweaked this recipe to make the gingerbread layer more cookie-like, so don't be alarmed if your bottom layer doesn't look exactly like the one pictured. I considered waiting to post until I had better pictures, but you remember how I said it was only a week until Christmas, right?

    In the updated recipe, the crust is thinner and much more like a chewy cookie vs a cake. The recipe for the gingerbread was inspired by the amazing Carolyn from alldayidreamaboutfood.com and her recipe for a skillet gingerbread chocolate chip cookie. Her recipes are always amazing!

    I modified the recipe a bit based upon what I had on hand and personal preference, and it turned out amazing! It's nice and crisp on the outside, but soft and chewy on the inside. Plus the gingerbread flavor is on point!

    Ingredients and substitutions

    I used almond flour in this recipe, and I don't recommend subbing with coconut flour. I also added a bit of flax meal to keep it from being too dry and to lend some more of the classic brown gingerbread color. If you don't have flax meal, you can skip it and just add a bit more almond flour.

    For the sweetener, I like to use a brown sugar substitute in the gingerbread layer, but any bulk sweetener should work just as well. For the cheesecake layer, I use confectioners erythritol. The confectioner's variety is fine enough that it doesn't recrystallize when cold. If you only have granular erythritol, you can run it through a blender or food processor until it is a fine powder.

    Now on to the elephant in the room - the Molasses. I know that I will get some comments about the sugar content in molasses. So save your breath. I tried it without the molasses and it was still good, but the molasses really gives it that great gingerbread flavor.

    If you are opposed to using it, feel free to leave it out. The recipe will still work just fine without it.

    Be sure to check out these other great recipes:

    • Banana Bread Bottom Cheesecake | Low Carb, Gluten Free
    • Chocolate Chip Cookie Cheesecake Bars | Keto
    • Chocolate Peanut Butter Cheesecake | Keto, Instant Pot
    Gingerbread Cheesecake Bars | Low Carb, Gluten Free

    Gingerbread Cheesecake Bars | Low Carb, Gluten Free

    Sabra - This Mom's Menu
    Why have plain old gingerbread when you can have these gingerbread cheesecake bars? They are perfect for satisfying your holiday sweet tooth!
    4.75 from 4 reviewers
    Prevent your screen from going dark
    Servings 16 servings
    Prep Time 25 mins
    Cook Time 50 mins

    Ingredients
      

    For the bottom gingerbread layer:

    • 1 ¾ cup Almond Flour
    • ¼ cup Flax meal
    • 1 tablespoon Ground Ginger
    • 1 teaspoon Ground Cinnamon
    • ½ teaspoon Ground Cloves
    • ½ teaspoon Baking Soda
    • 2 teaspoon Xanthan Gum
    • ½ cup Butter softened
    • ½ cup Brown Sugar Substitute
    • 2 Eggs
    • 2 teaspoon Molasses
    • 1 teaspoon Vanilla Extract

    For the cheesecake layer

    • 16 oz Cream Cheese softened
    • ½ cup Confectioners Erythritol
    • 1 teaspoon Vanilla Extract
    • ½ cup Sour Cream at room temp
    • ½ cup Heavy Whipping Cream at room temp
    • 2 Eggs at room temp

    Instructions
     

    • Preheat the oven to 350 degrees F and grease a 9x13" pan with butter or non-stick spray.
    • In a large mixing bowl, combine the almond flour, flax meal, ginger, cinnamon, cloves, baking soda, and xanthan gum. 
    • In a separate bowl, combine the butter and the brown sugar substitute using an electric mixer until well combined. 
    • Add the eggs, molasses, and vanilla, mix well. 
    • Add the wet ingredients to the dry and stir to combine. The mixture should be thicker than a typical cake batter and thinner than a cookie dough. 
    • Spread into the prepared dish and bake for 15 minutes. It will appear underbaked but don't worry, it will be going back in the oven once you add the cheesecake.
    • While the gingerbread layer is baking, begin to prepare the cheesecake layer. 
    • In a large bowl, combine the erythritol and cream cheese using an electric mixer until well combined and smooth.
    • Add the vanilla, sour cream, heavy cream, and egg and mix until well combined and smooth.  
    • When the gingerbread layer is done baking, pour the cheesecake layer on top. Loosely cover with foil and return to the oven for 40-45 minutes. 
    • When the cheesecake is finished baking it will still be slightly jiggly in the center but it will get firmer as it cools. 
    • Allow the cheesecake to cool completely before slicing. 

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 292kcalCarbohydrates: 6gProtein: 6gFat: 27gSaturated Fat: 12gCholesterol: 101mgSodium: 217mgPotassium: 107mgFiber: 2gSugar: 2gVitamin A: 770IUVitamin C: 0.1mgCalcium: 85mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Nutrition Facts
    Gingerbread Cheesecake Bars | Low Carb, Gluten Free
    Amount Per Serving
    Calories 292 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 12g60%
    Cholesterol 101mg34%
    Sodium 217mg9%
    Potassium 107mg3%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 770IU15%
    Vitamin C 0.1mg0%
    Calcium 85mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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