Description
A rich and creamy low-carb dessert that combines the nostalgic flavors of eggnog with the luxurious texture of cheesecake. Perfect for festive occasions or as a guilt-free indulgence.
Ingredients
Scale
For the Crust:
- 1 cup blanched almond flour
- 1 tablespoon keto-friendly brown sugar substitute
- ¼ cup salted butter, melted
For the Filling:
- 16 ounces cream cheese, softened to room temperature
- ½ cup granular keto sweetener
- 2 large eggs
- 2 teaspoons rum extract
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Optional Toppings:
- Keto whipped cream
- Chopped candied pecans
- A dusting of ground cinnamon or nutmeg
Instructions
-
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine almond flour, brown sugar substitute, and melted butter. Stir until the mixture resembles damp sand.
- Press the mixture into the bottom of a greased or parchment-lined springform pan.
- Bake for 8-10 minutes, or until the crust turns golden brown. Remove and let cool completely.
-
Make the Filling:
- Beat softened cream cheese and sweetener until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in rum extract, vanilla extract, cinnamon, and nutmeg. Mix until evenly combined.
-
Assemble and Bake:
- Pour the filling over the cooled crust, smoothing it out with a spatula.
- Place the pan on a baking sheet and bake for 25-30 minutes. The edges should be set, and the center should have a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes.
-
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or overnight.
- Add optional toppings like keto whipped cream, candied pecans, and a dusting of cinnamon before serving.
-
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine almond flour, brown sugar substitute, and melted butter. Stir until the mixture resembles damp sand.
- Press the mixture into the bottom of a greased or parchment-lined springform pan.
- Bake for 8-10 minutes, or until the crust turns golden brown. Remove and let cool completely.
-
Make the Filling:
- Beat softened cream cheese and sweetener until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in rum extract, vanilla extract, cinnamon, and nutmeg. Mix until evenly combined.
-
Assemble and Bake:
- Pour the filling over the cooled crust, smoothing it out with a spatula.
- Place the pan on a baking sheet and bake for 25-30 minutes. The edges should be set, and the center should have a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes.
-
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or overnight.
- Add optional toppings like keto whipped cream, candied pecans, and a dusting of cinnamon before serving.
Notes
- Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free filling.
- Do not overmix the batter after adding the eggs to prevent a dense texture.
- Refrigerate the cheesecake for at least 4 hours, or overnight, for the best flavor and consistency.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: keto
- Method: keto friendly
- Cuisine: American keto friendly
Keywords: Keto Eggnog Cheesecake, Low-Carb Dessert, Eggnog Cheesecake, Gluten-Free Cheesecake