Keto Eggnog Cheesecake is hands-down the answer to my holiday dessert dreams, especially when the craving for something creamy and decadent collides with the whole “keep it low carb” thing. I mean, who hasn’t stared at all the festive treats on the table, thinking “Can I even have just one slice?” If you’re wondering how to pull off a special dessert that feels (and tastes) like pure celebration, stick around. This recipe tackles flavor, texture, and that holiday magic—without going sugar crazy.
Why you will love this recipe
First off—let’s talk flavor! Keto Eggnog Cheesecake tastes like Christmas in every bite. That silky, custard-like filling, touched by nutmeg and vanilla, is just unbeatable. What surprises me every time is just how creamy it comes out… not crumbly. Even better, you’re not going to break your carb bank. I’ve served it to friends who had no idea it was keto.
Plus, it’s actually a breeze to make—far less fussy than some five-star restaurant recipe you’d have to babysit all day. If you’ve ever tried desserts from the keto recipes section of Look My Recipes, you’ll see what I mean: simple, satisfying, no odd ingredients from the moon.
One more thing? You can swap flavors around pretty easily. Feeling a bit extra? Try topping it with a dollop of keto ice cream or toss some sugar-free whipped cream on top.
I made this for our holiday potluck, and not one crumb was left on my plate. Even my non-keto cousin asked for the recipe. That’s a win.
Keto Eggnog Cheesecake Ingredients and Substitutions
When I first attempted this, I panicked about weird specialty items. But nope—most are totally normal.
Here’s what you’ll actually need:
Cream cheese, room temp (always softer, way easier to mix)
Eggs (yolks boost that eggnog thing, trust me)
Granular keto sweetener—like erythritol or monk fruit
Vanilla extract, real stuff if you can
Nutmeg and cinnamon, don’t skip
Heavy cream (makes it, um, extra luxurious)
Almond flour, for a simple low-carb crust
If you’re just out of almond flour, try coconut flour but use a smidge less or the crust is dry. Don’t use regular flour unless you’ve thrown the low-carb thing out the window.
You can play with flavor—swap vanilla for rum extract or bourbon extract if you want a boozy, but still family-friendly, twist. Not into nutmeg? Go lighter or try allspice instead for something different.
Honestly, as long as you keep the basic ratios, this dessert just works.
Expert tips
Let’s not sugarcoat it: cheesecakes can sometimes be… fussy. But oh wow, when you get it right, everyone thinks you’re a genius.
The eggs and cream cheese really, truly, need to be at room temp. Don’t rush it, or you’ll get lumps that just don’t want to blend (learned it the painful way).
Blend on low speed—bubbles mean cracks. Overshooting the mixer is where we all crash and burn calling it “rustic.”
Almond flour crust is fragile, so press it in firmly and chill before filling.
Let the cheesecake cool inside the oven with the door cracked. This little patience saves it from the dreaded cracked top.
Still feeling jittery? Try the Delicious Instant Pot Pumpkin Cheesecake if you want to test-drive the method before going full holiday mode.
Baking a Cheesecake in the Instant Pot
Okay, confession: my oven has betrayed me more than once with an underdone center. The Instant Pot is a total game-changer if you’re nervous about messing up cheesecake.
Water bath? Don’t need it—the steam takes care of moisture for you. Use a sturdy springform pan that fits your Instant Pot (I grabbed mine online, done).
The biggest thing: Follow the time. Overcooking will give you that weird scrambled look (I’ve been there). Stick to the recommended time, then let it cool in the pot for a bit before moving it.
Honestly, I wish I’d started making cheesecakes this way years ago. Want more instant pot ideas? That triple citrus cheesecake from Look My Recipes is brilliant.
Toppings
There’s room to play here, and if you love jazzing up dessert, this is your stage. The classic: dust with nutmeg (looks super fancy but takes two seconds). Folks with extra sweet tooth? Fresh whipped cream is your best friend. Or, do as my brother-in-law does—add keto fat bombs for a wild flavor mash-up.
I’ve known friends to drizzle on a sugar-free caramel or berry sauce (it’s messy, but who cares? Tastes amazing). Or keep it vintage: just a quick shake of cinnamon.
Serving Suggestions
- Top slices with easy keto cinnamon rolls for a breakfast-y holiday twist.
- Serve chilled alongside delicious cauliflower mash with keto gravy for a funky dessert-after-savory hit.
- Sprinkle with chopped pecans or walnuts for a bit of crunch.
- Serve next to delicious keto shrimp scampi with zoodles if you want a wow-factor dinner party set.
Common Questions
Can I freeze Keto Eggnog Cheesecake?
Yep! I cut mine into slices first, then freeze individually so I can grab one whenever.
Is it OK to skip the crust?
Sure—you’ll get a crustless cheesecake. Spray the pan really well and line with parchment so it comes out easier.
How sweet is this dessert?
It’s rich, but not super sweet. You can bump up or down the sweetener to your liking—taste the batter before baking.
Can I make it dairy-free?
You can try dairy-free cream cheese and coconut cream, but honestly, you lose a bit of the real cheesecake vibe.
Can I double the recipe?
Not really in one go, unless you have a giant Instant Pot or big oven dish. Try making two smaller ones instead.
Get Ready to Feel Like a Holiday Dessert Hero
There you have it. Keto Eggnog Cheesecake is the easy, crowd-pleasing treat that makes the holiday table feel a little fancier—without costing you your carb budget or your sanity. It’s unique, festive, and so customizable. And if you love experimenting, check out Keto Eggnog Cheesecake Bars – All Day I Dream About Food for a fun twist, or explore even more options like delicious keto banana nut protein pancakes for brunch or the classic deliciously easy keto strawberry shortcake cake for summer parties. Don’t be shy—get baking, grab a fork, and make something unforgettable.
Keto Eggnog Cheesecake
Ingredients
For the cheesecake filling
- 16 oz cream cheese, room temp Ensure the cream cheese is softened for easier mixing.
- 3 large eggs Using yolks boosts the eggnog flavor.
- 1 cup granular keto sweetener (like erythritol or monk fruit) Adjust the sweetness to your preference.
- 1 tbsp vanilla extract Use real vanilla extract for the best flavor.
- 1 tsp nutmeg Essential for that classic eggnog flavor.
- 1 tsp cinnamon For added warmth and flavor.
- 1 cup heavy cream Adds richness.
For the crust
- 1 cup almond flour Can substitute with coconut flour but use slightly less.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine cream cheese and sweetener and mix until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Mix in vanilla, nutmeg, and cinnamon until combined.
- In another bowl, combine almond flour and melted butter to form the crust.
- Press the crust mixture into the bottom of a greased springform pan.
- Pour the cheesecake filling over the crust.
Baking
- Bake in the preheated oven for about 50 minutes, or until the center is set.
- Turn off the oven and crack the door, letting the cheesecake cool inside for about 1 hour to prevent cracking.
Serving
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
- Top with a dusting of nutmeg or your choice of keto-friendly toppings.
