Keto Eggnog Cheesecakes

These keto eggnog cheesecakes are a delicious and healthy treat, perfect for the holiday season or any time of year. With no added sugar, they are a great low-carb way to stay festive and in ketosis. This recipe is also gluten-free, grain-free, and alcohol-free.

Want more festive keto treats? Try my keto eggnog fudge, delicious keto ice cream collection, or this next-level keto pecan pie, which is to die for!

Why You’ll Love These Keto Eggnog Cheesecakes

• Festive Flavor: Capture the essence of the holidays with the classic taste of eggnog.
• Keto-Friendly: Stay in ketosis with these sugar-free, low-carb treats.
• Easy to Make: Whip up a batch of these cheesecakes in under 30 minutes.
• Perfect for Parties: Impress your guests with these delicious and festive bites.
• Freezer-Friendly: Make a big batch and freeze them for a quick and easy snack anytime.

Ingredients You’ll Need

For the Base:

• ½ cup Almond Flour
• ¼ cup Golden Flaxseed Meal
• 2 tablespoons Erythritol (granulated)
• ¼ teaspoon Nutmeg
• 1 ounce Unsalted Butter, melted
• 1 large Egg

For the Filling:

• 12 ounces Cream Cheese, softened
• ⅓ cup Powdered Erythritol
• ½ teaspoon Vanilla Extract
• ¼ teaspoon Nutmeg
• 3 teaspoons Rum Essence (optional)
• ½ cup Heavy Cream
• 1 large Egg

For the Topping:

• ¾ cup Keto Whipped Cream
• 1 pinch Nutmeg

How to Make Keto Eggnog Cheesecakes

Step 1: Prepare the Crust

1. Preheat your oven to 320°F (160°C). Line a muffin tin with 12 silicone cupcake liners.
2. Combine the almond flour, flaxseed meal, and granulated erythritol in a medium bowl.
3. Stir in the melted butter and egg until a dough forms.
4. Divide the dough evenly among the muffin liners and press it into an even layer.
5. Bake for 10-12 minutes, or until golden brown. Let the crusts cool completely.

Step 2: Make the Eggnog Filling

1. While baking the crusts, beat the softened cream cheese with powdered erythritol, vanilla extract, and nutmeg until smooth.
2. Add the heavy cream, egg, and rum essence (if using). Beat until well combined.

Step 3: Assemble and Chill

1. Pour the eggnog filling evenly over the cooled crusts.
2. Bake for 15-18 minutes or until the edges are set and the center is slightly jiggly.
3. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours to allow them to firm up.

Step 4: Add the Finishing Touch

1. Once the cheesecakes are chilled, pipe or spoon keto whipped cream on top.
2. Sprinkle with a pinch of nutmeg.

STORING: Store in the fridge for up to one week or freeze for up to three months.

Tips and Variations

• Don’t have rum essence? Use rum extract or bourbon extract, or omit it altogether.
• Make it festive: Add a sprinkle of cinnamon or ground cloves to the whipped cream.
• Storage: These cheesecakes can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Keto Eggnog Cheesecake

These keto eggnog cheesecakes are the perfect way to enjoy the flavors of the holidays without the added sugar and carbs. They're a delicious and satisfying treat that everyone will love. Happy holidays!

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Course: Dessert, Snacks

Cuisine: American, British

Diet: Gluten Free

Cook Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 12 serves

Calories: 218kcal

Author: Matt Dobson

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Unit Conversion

US CustomaryMetric

1x2x3x

Ingredients

Base

• ▢ 1/2 cup Almond Flour
• ▢ 1/4 cup Golden Flaxseed Meal
• ▢ 2 tablespoons erythritol Regular ganular type. We use this for the base and powdered erythritol for the filling.
• ▢ 1/4 teaspoon Nutmeg
• ▢ 1 ounce Unsalted Butter melted
• ▢ 1 large Egg

Filling

• ▢ 12 ounces Cream Cheese softened
• ▢ 1/3 cup powdered erythritol
• ▢ 3 teaspoon Rum Essence
• ▢ 1/2 cup Heavy Cream
• ▢ 1/2 teaspoon Vanilla Extract
• ▢ 1/4 teaspoon Nutmeg
• ▢ 1 large Egg
• ▢ 1 pinch Salt

Topping

• ▢ 3/4 cup Keto Whipped Cream
• ▢ 1 pinch Nutmeg

US Customary – Metric

Instructions

Base

• Preheat oven to 160C/320F.
• In a mixing bowl, combine the almond flour, flax meal, erythritol, and nutmeg. Mix well.
  1/2 cup Almond Flour, 1/4 cup Golden Flaxseed Meal, 2 tablespoons erythritol, 1/4 teaspoon Nutmeg
• Add the melted butter and egg and mix well.
  1 ounce Unsalted Butter, 1 large Egg
• Evenly spoon the mixture between 12 silicon cupcake cups and press into a flat base layer.
• Bake in the oven for 10-12 minutes until golden brown. Set aside to cool.

Filling

• Place the cream cheese, powdered erythritol, vanilla, nutmeg, salt and rum essence into your stand mixer with the whisk attachment and mix on medium speed until the cream cheese is smooth. Scrape down the sides with a silicon spatula to ensure everything is combined.
  12 ounces Cream Cheese, 1/3 cup powdered erythritol, 3 teaspoon Rum Essence, 1/2 teaspoon Vanilla Extract, 1/4 teaspoon Nutmeg, 1 pinch Salt
• Add the heavy cream and egg into your stand mixer and mix on medium speed for 3 minutes, until the mixture is smooth.
  1/2 cup Heavy Cream, 1 large Egg
• Evenly spoon the mixture on top of the cooled bases.
• Bake in the oven for 15-18 minutes, until the edges are set and the center is slightly jiggly.
• Allow to cool at room temperature for 20 minutes, before setting in the fridge for at least 2 hours.

Topping

• Add the whipped cream to a piping bag with a star nozzle and pipe a tablespoon sized amount of cream onto each cheesecake. We recommend using disposable piping bags.
  3/4 cup Keto Whipped Cream
• Sprinkle with a pinch of nutmeg and serve.
  1 pinch Nutmeg

Notes

 

STORING: Store in the fridge for up to one week or freeze for up to three months.

Nutrition

Serving: 50g | Calories: 218kcal | Carbohydrates: 3g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 113mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Calcium: 62mg | Iron: 1mg

Made this recipe?Tag me at @myketokitchen

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