Irresistible Keto Eggnog Cheesecake Recipe: The Ultimate Low-Carb Holiday Treat!

This keto eggnog cheesecake recipe is a perfect way to enjoy a classic holiday flavor without the guilt. Whether you're a seasoned low-carb baker or just looking for a healthier dessert option, this recipe is sure to impress. It combines the creamy richness of cheesecake with the warm spices of eggnog, making it an ideal treat for Halloween, Thanksgiving, Christmas, or any special occasion.

Why This Recipe Works

This recipe utilizes low-carb ingredients to recreate the traditional eggnog cheesecake experience. Almond flour replaces traditional graham crackers in the crust, while sugar-free sweeteners like allulose or monk fruit blends provide sweetness without the carbs. The result is a decadent and satisfying dessert that fits perfectly into a ketogenic lifestyle.

Ingredients

For the Crust:

2 cups almond flour (finely blanched for smoothest texture)
1/3 cup melted butter (real butter gives richness and helps the crust bind together)
3 tablespoons powdered sweetener
1 teaspoon vanilla extract
1/2 teaspoon nutmeg grated
1/2 cup pecans, ground or finely chopped (optional)
1/4 tsp vanilla extract
1/8 tsp ground nutmeg
Pinch of kosher salt
A high-quality unsweetened cocoa powder like Ghirardelli or Valrhona for deep chocolate flavor and color (optional for a chocolate crust)

For the Filling:

32 ounces cream cheese, softened (full-fat cream cheese gives your cheesecake that dreamy, dense texture. Let it come to room temperature before mixing to avoid lumps)
1.25 cups eggnog (use sugar-free eggnog for a keto-friendly version)
1.25 cups powdered sweetener (adjust to taste depending on the sweetener used)
3 large eggs, room temperature (the glue that holds the cheesecake together! Eggs provide structure and help it bake evenly)
3/4 teaspoon ground nutmeg
1/4 cup unsweetened cocoa powder and 1/4 cup sour cream (optional for a Spooky Chocolate Cheesecake)
Heavy whipping cream adds luscious creaminess and softens the tang of the cream cheese.
Rum extract gives that signature eggnog flavor with zero alcohol and carbs.
Warming and comforting, cinnamon deepens the holiday flavor.

For the Spider Web Topping (Optional):

The Good Chocolate (or unsweetened chocolate and sweetener) is my secret weapon for gorgeous sugar-free desserts! It melts smoothly, tastes indulgent, and adds rich chocolate depth without any bitterness. Their dark bar gives a stunning shine for your spider-web drizzle.
Coconut oil (just a touch helps the chocolate melt evenly and stay glossy when it sets)

For the Whipped Cream Topping (Optional):

1 cup heavy whipping cream
3 tablespoons eggnog
4 tablespoons powdered sweetener
Sprinkle of nutmeg
Xanthan gum (optional, for stabilizing the whipped cream)

Equipment

9-inch springform pan (or 7-inch round springform pan for Instant Pot)
Parchment paper
Mixing bowls
Electric mixer (stand mixer or hand mixer)
Saucepan
Toothpick or offset spatula (for spider web design)
Instant Pot or Pressure Cooker (optional)

Instructions

Making the Crust:

Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, mix together the almond flour, sweetener, and melted butter (and cocoa powder if making a chocolate crust) until well combined and it looks like an Oreo crust or a chocolatey sand on a beach you'd absolutely vacation on.
Press the mixture evenly into the bottom of the prepared pan, packing it down gently with the back of a spoon.
Bake for 10-12 minutes, or until the edges are lightly golden and the crust is firm.
Let cool slightly while you prepare the filling.

Making the Filling:

Reduce oven temperature to 300°F (150°C).
In a large bowl, beat the softened cream cheese and sweetener until silky smooth. For best results, use a stand mixer, electric mixer, or electric hand mixer and beat at medium high speed, no lumps allowed! I also like to use a blender to be sure there are no lumps!
Add the eggs one at a time, gently folding them in to avoid overmixing.
Pour in the eggnog, rum extract (or vanilla), cinnamon, and nutmeg. If making the Spooky Chocolate Cheesecake, add cocoa powder and sour cream instead of eggnog spices.
Mix until just combined.

Creating the Spider Web (Optional):

Melt The Good Chocolate (or unsweetened chocolate and sweetener) with coconut oil over medium heat until it's glossy and irresistible.
Drizzle the melted chocolate in a spiral or circles across the top of the cheesecake batter, think archery target, but edible.
Take a toothpick and, starting from the center, gently drag lines outward to create your spooky web design.
For a polished finish, use an offset spatula to smooth the top if needed.

Baking the Cheesecake:

Pour the cheesecake filling over the cooled crust.
Slide the cheesecake into the oven and bake for 50-55 minutes, or until the edges are set but the center still gives a soft little jiggle when you move the pan.
Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour. This slow cool-down helps prevent those dreaded cracks. (Although no worries if you get them!

Cooling and Chilling:

Once the cheesecake has cooled to room temperature, transfer it to the fridge and refrigerate overnight for best results. The waiting is the hardest part, but when you finally cut that first creamy slice and see your chocolate web shining on top?
The cheesecake needs to chill overnight, which is the secret to true cheesecake bliss. It lets the texture set to creamy perfection and deepens that cozy eggnog spice flavor.

Making the Whipped Cream Topping (Optional):

In a mixing bowl, combine the heavy whipping cream, sweetener, and vanilla.
Beat with an electric mixer until the cream has nearly doubled in size and forms soft peaks.
Sprinkle the xanthan gum over the top of the whipped cream and beat again until medium peaks are formed.

Serving:

Once the cheesecake has completely cooled, top with the whipped cream (if using) and dust lightly with ground nutmeg.
Slice and serve.

Instant Pot or Pressure Cooker Directions

Prepare the Instant Pot: Pour 1 cup of water into the bottom of your Instant Pot. Place the trivet inside.
Cover the top of your cheesecake pan loosely with foil to prevent condensation from dripping on top.
Pressure Cook: Lower the cheesecake onto the trivet using a sling or the trivet handles. Lock the lid, set the valve to Sealing, and select High Pressure for 35 minutes. When done, let the pressure release naturally for 10-15 minutes, then carefully open the lid.
Check for Doneness: The edges should look set and the center should still jiggle slightly, that’s perfect! If it looks too loose, re-seal and cook another 3-5 minutes.
Cool & Chill: Lift out the cheesecake and remove the foil. Let it cool on the counter for about an hour.

Tips for the Perfect Keto Eggnog Cheesecake

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. Cold cream cheese is the fast track to a lumpy filling, and while lumps are charming on pumpkins, not so much in cheesecake.
Don't Overmix: It’s easy to throw all your ingredients into a mixer and crank it to high thinking it’ll just mix everything better. Well what you’re doing is incorporating air into the batter which then makes it too fluffy. You’re wanting to have a dense batter so it doesn’t crack from all the trapped air. So be sure you keep your mixer speed on low to medium and only mix for long enough to incorporate all the ingredients.
Slow Cooling: Cooling too quickly. The second tip I have to prevent cracking is to cool your cake as slowly as possible. I do this in three steps After baking for about an hour, turn the heat off in your oven and open the door to cool for an hour Remove the cheesecake and set on a cooling rack for an additional hour At that point you can store the cake in the refrigerator to cool overnight. This cooling process gives the cake time to drop in temperature slowly, further helping it from developing cracks.
Sweetener Choice: Choose your sweetener wisely. Allulose will brown during baking, giving the cheesecake a caramelized top. If you prefer a classic creamy white top, use a monk fruit + erythritol blend or powdered erythritol.
Spider Web Precision: When it comes to that chocolate spider web, keep a paper towel handy and wipe your toothpick clean after each drag.
Chilling Time: Now, I know the temptation to dive right in is strong, but chilling overnight is the secret to true cheesecake bliss. It lets the texture set to creamy perfection and deepens that cozy eggnog spice flavor.

Variations and Serving Suggestions

Spooky Chocolate Cheesecake: For a chocolate twist, add cocoa powder and sour cream to the filling and skip the eggnog spices.
Thanksgiving/Christmas Version: Skip the spider web and dust the top with nutmeg or cocoa powder for a sophisticated holiday look.
Serving Suggestions: Host a fall dinner party or transitioning into Thanksgiving mode? Skip the web, dust the top with nutmeg, and swirl on whipped-cream rosettes like a pro. Feeling extra festive? Serve it alongside a mug of black coffee, a fall chai tea, or even a small glass of low carb eggnog.

Storage

Cheesecake is one of those magical desserts that tastes even better the next day. Make it the night before your party (or your quiet Tuesday night in, no judgment here), and chill it overnight. The texture firms up, the eggnog flavor deepens, and you get to cross "dessert" off your to-do list early.
Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
For longer storage, slice the cheesecake into wedges, wrap each piece snugly in plastic wrap, and then tuck them into a freezer-safe container or resealable bag. Thaw slices overnight in the fridge before serving.

Nutritional Information (Per Serving)

Calories: Approximately 197
Net Carbs: 5 grams
Note: Nutritional information is approximate and may vary based on specific ingredients used.

Read also: Easy Low-Carb Cheese Crackers

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tags: #keto #eggnog #cheesecake #recipe