These keto-friendly cheesecake bars taste just like your favorite holiday drink. Eggnog cheesecake bars have the perfect blend of spices.
To create the crust layer, mix together the almond flour, cinnamon, powdered sweetener and a dash of salt.
Top with melted butter and stir so that all the dry ingredients are coated with butter. Press the crust down firmly into a parchment paper-lined pan. Set aside for now.
To create the cheesecake layer, mix together the cream cheese and powdered sweetener until you have a smooth texture.
Add eggnog, cinnamon, and nutmeg.
Fold in the whipped topping, then pour on top of the crust. Place in the 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.
Calories: 257
Net Carbs: 3 Net Carbs Per Serving