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Our delicious Keto Eggnog Cheesecake Recipe is a delicious Fat Bomb treat perfect for Christmas, or just about anytime you get those festive cravings. They’re a great low carb dessert, so sweet and creamy!

For many people, the flavors of Eggnog embodies all that is Christmas and those of us on a keto diet, certainly don’t want to miss out on our Xmas treats.

Be mindful when adding the rum essence, after tasting I thought to add more and I’m glad I didn’t as the flavor becomes much stronger when the cheesecakes are baked.

I have made these both by baking in a greased regular muffin tin, as well as one lined with silicon cupcake molds, and I highly recommend investing in the silicon molds, they make life much easier in the kitchen.

The recipe makes 12 individual keto eggnog cheesecakes. One cheesecake is one serving and has 2g net carbs.

Keto Eggnog Cheescakes Ingredients

Base Ingredients:

½ cup of Almond Flour

¼ cup of Golden Flaxseed Meal

2 tablespoons of Natvia

¼ teaspoon of Nutmeg

1 ounce of Unsalted Butter, melted

1 large Egg

Filling Ingredients:

12 ounces of Cream Cheese, softened

⅓ cup of Natvia

½ teaspoon of Vanilla Extract

¼ teaspoon of Nutmeg

3 teaspoons of Rum Essence

½ cup Heavy Cream

1 large Egg

Topping Ingredients:

3/4 cup of Keto Whipped Cream

Nutmeg 1 pinch of

How to Make Keto Eggnog Cheesecakes

First the base: Preheat oven to 160C/320F. In a mixing bowl, combine the almond flour, flax meal, Natvia and nutmeg. Mix well. Add the melted butter and egg and mix well. Evenly spoon the mixture between 12 holes of a regular muffin tin lined with silicon cupcake molds 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, Natvia, vanilla, nutmeg and rum essence into your stand mixer, with 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. Add the cream and egg into your stand mixer and mix on medium speed for 3 minutes, until the mixture is smooth. 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. Sprinkle with a pinch of nutmeg and serve.

Keto Eggnog Cheesecakes Our delicious Keto Eggnog Cheesecakes are free from sugar, grains, gluten, and alcohol. They’ll keep you festive and in ketosis! 5 from 6 votes Print Pin Prep Time: 20 minutes Cook Time: 30 minutes Chilling: 2 hours Total Time: 2 hours 50 minutes Servings: 12 serves Calories: 218 kcal Author: Gerri Ingredients Base 1/2 cup Almond Flour

1/4 cup Golden Flaxseed Meal

2 tablespoons Natvia

1/4 teaspoon Nutmeg

1 ounce Unsalted Butter melted

1 large Egg Filling 12 ounces Cream Cheese softened

1/3 cup Natvia

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, natvia and nutmeg. Mix well.

Add the melted butter and egg and mix well.

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, Natvia, vanilla, nutmeg and rum essence into your stand mixer, with 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.

Add the cream and egg into your stand mixer and mix on medium speed for 3 minutes, until the mixture is smooth.

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.

Sprinkle with a pinch of nutmeg and serve. Notes Nutrition Calories: 218 kcal | Carbohydrates: 3 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 10 g | Cholesterol: 88 mg | Sodium: 113 mg | Potassium: 92 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 662 IU | Calcium: 62 mg | Iron: 1 mg

Love these tasty Keto Cheesecakes? You’ve got to try these recipes;

To make a larger batch of this Keto Eggnog Cheesecake recipe adjust the servings above.

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