Keto Christmas Eggnog Cheesecake

About this recipe

Experience holiday magic with this Keto Christmas Eggnog Cheesecake. A creamy, rich treat bursting with eggnog flavor, this dessert is both festive and guilt-free, making it a perfect choice for holiday gatherings. Easy to prepare yet impressively delicious, it pairs well with laughter and festive cheer!

Ingredients

• For the crust:
• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 1/4 cup melted butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• For the filling:
• 24 oz cream cheese, softened
• 1 cup powdered erythritol
• 1/2 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 4 large eggs
• Whipped cream and additional nutmeg, for topping

Directions

1. 1

   Preheat oven to 325°F and grease a 9-inch springform pan.

2. 2

   Mix almond flour, erythritol, butter, cinnamon, nutmeg, and salt. Press into the pan and bake for 10-12 minutes until golden. Cool.

3. 3

   Beat cream cheese and erythritol until smooth. Add eggnog, vanilla, nutmeg, and cinnamon. Mix well.

4. 4

   Add eggs one at a time, mixing after each addition.

5. 5

   Pour filling over crust. Smooth the top.

6. 6

   Bake for 45-50 minutes until the center is slightly jiggly.

7. 7

   Let cool in the oven with the door slightly open for 30 minutes.

8. 8

   Refrigerate for at least 4 hours or overnight. Top with whipped cream and nutmeg before serving.