Keto Eggnog Cheesecake Fat Bombs Recipe – “Low Carb & Creamy” – Xmas Treat

Keto Eggnog Cheesecakes Recipe - Tasty Christmas Treats
Keto Eggnog Cheesecakes Recipe – Tasty Christmas Treats.

Our delicious Keto Eggnog Cheesecake Recipe is a genuine Fat Bomb treat just for Christmas (But you can make them anytime as a dessert or snack). They’re a very low carb Christmas dessert, 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 eggnogs are baked.

The recipe makes 12 individual keto eggnog fat bombs. One eggnog is one serve.

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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.

Keto Eggnog Cheesecakes Dessert Recipe
Keto Eggnog Cheesecakes Dessert

Ingredients for Keto Eggnog Cheescake Fat Bombs

How To Make Keto Eggnog Fat Bomb Christmas Treats

  1. First the base:
  2. Preheat oven to 160C/320F.
  3. In a mixing bowl, combine the almond flour, flax meal, Natvia and nutmeg. Mix well.
  4. Add the melted butter and egg and mix well.
  5. Evenly spoon the mixture between 12 holes of a regular muffin tin lined with silicon cupcake molds and press into a flat base layer.
  6. Bake in the oven for 10-12 minutes until golden brown. Set aside to cool.
  7. Filling:
  8. 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.
  9. Add the cream and egg into your stand mixer and mix on medium speed for 3 minutes, until the mixture is smooth.
  10. Evenly spoon the mixture on top of the cooled bases.
  11. Bake in the oven for 15-18 minutes, until the edges are set and the center is slightly jiggly.
  12. Allow to cool at room temperature for 20 minutes, before setting in the fridge for at least 2 hours.
  13. Topping:
  14. 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.
  15. Sprinkle with a pinch of nutmeg and serve.
Individual Low Carb Eggnog Cheesecakes (Gluten Free, Keto, Grain Free, Sugar Free)
Low Carb Eggnog Cheesecakes

Keto Eggnog Cheesecake Fat Bombs - "Low Carb & Creamy" - Xmas Treat

Our delicious Keto Eggnog Fat Bombs are like a Cheesecakes. Free from sugar, grains, gluten and alcohol. They’ll keep you festive and in ketosis!
5 from 5 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: American, British
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Servings: 12 serves
Calories: 239kcal
Author: Gerri

Ingredients

Base

Filling

Topping

  • 1/2 cup Heavy Cream whipped
  • 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: 239kcal | Carbohydrates: 3g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 94mg | Sodium: 114mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Calcium: 64mg | Iron: 0.6mg

Check out more of our Keto Christmas Recipes or for more Fat Bombs here.

 To make a larger batch of Keto Eggnog Fat Bombs adjust the servings in the recipe card above.

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14 thoughts on “Keto Eggnog Cheesecake Fat Bombs Recipe – “Low Carb & Creamy” – Xmas Treat”

  1. This recipe looks lovely. I plan to make it soon. One question? Is Rum Essence the same or similar to Extract?? I hate to buy another flavoring if I already have rum extract. Thanks for all your work to create these great recipes that you share with us!!!!!!!

    • Hi Kari,

      I would follow the timing for a standard baked cheesecake – around 50-55 minutes, or when it no longer jiggles in the centre. We’d love to see a photo when you make it!

      Gerri

  2. Hello and THANK YOU for all you do! Instead of flaxseed meal, would any other nut meal work? Ground walnut or ground pecan meal? Thanks so much!

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