Keto No Bake Gingerbread Cheesecake
This keto no bake gingerbread cheesecake has a fun layer of crushed peppermints on top! Everyone is going to love it.
Servings 6 people
Calories 295kcal
Equipment
- Baking Dish
- Parchment Paper
Ingredients
Low-Carb Crust
- 2 cups Almond flour
- 1/3 cup Powdered sugar substitute
- 6 tbsp butter melted
- 1/2 tsop Gingerbread seasoning
Cheesecake
- 10 ounces Cream cheese
- 2/3 cup Powdered sugar subsitute
- 1 cup Whipped topping sugar-free
- 1 tbsp sugar-free maple syrup
- 1 1/2 tsp Gingerbread spice
Gingerbread Seasoning
- 1/4 tsp Ginger
- 1/4 tsp Cloves
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
- 1/2 tsp Cinnamon
Topping
- 1/4 cup sugar-free peppermints broken
Instructions
- 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!
Notes
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.
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.