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–+ servings

Keto Eggnog Cheesecake

A festive dessert that combines the rich flavors of traditional eggnog with the creamy texture of cheesecake, perfect for a low-carb lifestyle.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 people
Course: Dessert
Cuisine: keto
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 1.5 cups almond flour
  • 0.5 cup granulated erythritol (for the crust)
  • 0.5 teaspoon ground nutmeg (for the crust)
  • 0.5 teaspoon ground cinnamon (for the crust)
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 0.75 cup granulated erythritol (for the filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 0.5 teaspoon ground nutmeg (for filling)
  • 0.25 cup heavy cream (for topping)

Equipment

  • 9-inch springform pan

Method
 

  1. Prepare the crust by mixing almond flour, erythritol, nutmeg, cinnamon, and salt. Add melted butter and press into a greased 9-inch springform pan. Bake at 325°F for 10 minutes and let cool.
  2. Make the filling by beating cream cheese and erythritol until smooth. Add eggs one at a time, then mix in vanilla, rum extract, and nutmeg until combined.
  3. Pour the filling over the cooled crust and bake for 45-50 minutes until the center is set but slightly jiggly. Turn off the oven and let cool for 1 hour.
  4. Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Whip heavy cream and spread over the top before serving.

Nutrition

Calories: 250kcalProtein: 6gSodium: 200mg

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