This keto no bake gingerbread cheesecake has a fun layer of crushed peppermints on top! Everyone is going to love it.
In a small bowl, whisk together gingerbread seasoning ingredients. Set aside for now.
To create the crust layer, mix together the almond flour, powdered sweetener and ½ tsp of gingerbread seasoning.
Top with melted butter and stir so that all the dry ingredients are coated with butter. Pour the mixture in a parchment paper-lined baking dish or pan. Press the crust down firmly. Set aside.
To create the cheesecake layer, mix together the cream cheese and powdered sweetener until you have a smooth texture. Add sugar-free maple syrup and 1 ½ tsp gingerbread seasoning.
Fold in the whipped topping, then pour on top of the crust.
Top the bars with broken peppermints. Place the bars in your freezer to set, about 3 hours.
Remove and slice. Store in an airtight container back in the freezer or refrigerator until you are ready to serve.
Enjoy!
Calories: 295 per serving
Net Carbs: 4 g
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.