Keto Eggnog Cheesecakes Recipe – Delicious Christmas Dessert

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Keto Eggnog Cheesecakes on a Christmas plate
Keto Eggnog Cheesecakes

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. 

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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

How to Make Keto Eggnog Cheesecakes

Keto Eggnog Cheesecakes on a Christmas plate
How to make Keto Eggnog Cheesecakes
  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.

 

Keto Eggnog Cheesecakes on a Christmas plate

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 Rate
Course: Dessert, Snacks
Cuisine: American, British
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 serves
Calories: 218kcal
Author: Gerri

Ingredients

Base

Filling

Topping

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: 218kcal | Carbohydrates: 3g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 113mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Calcium: 62mg | Iron: 1mg
Keto Eggnog Cheesecakes on a Christmas plate
Individual Low Carb Eggnog Cheesecakes

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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14 thoughts on “Keto Eggnog Cheesecakes Recipe – Delicious Christmas Dessert”

  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!!!!!!!

    Reply
    • Hi Dita,
      You can definitely use extract, essence and extract are almost the same thing 🙂 Thank you for your kind words.
      Gerri

      Reply
  2. If I just make it into one big cake, I’ll double the recipe for my 10” springform pan, but how long to cook is the question!?

    Reply
    • 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

      Reply
  3. 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!

    Reply
    • Hi Kt,

      The rum essence is for that “authentic” eggnog flavor, you can leave it out or add extra vanilla if you prefer.

      Reply

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