Keto Eggnog Cheesecake
A creamy, low-carb cheesecake that captures the festive flavors of eggnog, perfect for the holiday season.
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.
Notes
This cheesecake can be customized with various flavors or toppings. It freezes well when sliced.