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!
Servings: 12 serves
Calories: 218kcal
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
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
[nutrition-label]
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
