This delicious eggnog cheesecake fat bombs recipe is a tasty treat with no added sugar, making it the perfect healthy treat for Christmas.
These eggnog cheesecake fat bombs are great for the festive season and an excellent snack for any time that will give a good serving of fat for energy.
This keto eggnog fat bombs recipe makes 12 individual servings. One cheesecake is one serving and has 2g net carbs.
STORING: Store in the fridge for up to one week or freeze for up to three months.
Keto Eggnog Fat Bombs Ingredients
- Base Ingredients:
- ½ cup of Almond Flour
- ¼ cup of Golden Flaxseed Meal
- 2 tablespoons of Erythritol
- ¼ teaspoon of Nutmeg
- 1 ounce of Unsalted Butter, melted
- 1 large Egg
- Filling Ingredients:
- 12 ounces of Cream Cheese, softened
- ⅓ cup of Powdered Erythritol
- 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
- 1 pinch of Nutmeg
How to Make Keto Eggnog Fat Bombs
- First, the base:
- Preheat oven to 160C/320F.
- Combine the almond flour, flax meal, and erythritol in a mixing bowl. 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 silicone 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, powdered erythritol, vanilla, nutmeg, and rum essence into your stand mixer with the whisk attachment and mix on medium speed until the cream cheese is smooth. Scrape down the sides with a silicone 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 it 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 Fat Bombs
This delicious Keto Eggnog Cheesecake recipe is free from sugar, grains, gluten, and alcohol. They’ll keep you festive and in ketosis!
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Print Pin Share EmailServings: 12 serves
Calories: 218kcal
Unit Conversion
Ingredients
Base
- 1/2 cup Almond Flour
- 1/4 cup Golden Flaxseed Meal
- 2 tablespoons erythritol Regular ganular type. We use this for the base and powdered erythritol for the filling.
- 1/4 teaspoon Nutmeg
- 1 ounce Unsalted Butter melted
- 1 large Egg
Filling
- 12 ounces Cream Cheese softened
- 1/3 cup powdered erythritol
- 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, erythritol, 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, powdered erythritol, vanilla, nutmeg, and rum essence into your stand mixer with the 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
STORING: Store in the fridge for up to one week or freeze for up to three months.
Nutrition
Serving: 50g | 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
Made this recipe?Tag me at @myketokitchen
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To make a larger batch of this eggnog fat bombs recipe, adjust the servings above.
