Keto Eggnog Cheesecake - Peace Love and Low Carb

Published: Sep 21, 2023 · Last Updated: Sep 21, 2023 by Kyndra Holley

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Indulge in a guilt-free, low carb holiday dessert with these delicious Mini Keto Eggnog Cheesecakes. This recipe combines the creamy goodness of cheesecake with the warm, comforting flavors of eggnog and spices. Topped with fresh whipped cream and low carb candied pecans. Perfect for your holiday table and holiday bake sale.

A serving platter with mini cheesecakes, topped with whipped cream and candied nuts.

Ingredients in Keto Eggnog Cheesecake

Ingredients all laid out to make mini eggnog cheesecakes - cream cheese, eggs, almond flour, butter, sweetener, spices.

You’re probably used to having your keto eggnog recipes in the form of a drink… Well this simple low carb and gluten free cheesecake recipe combines all the delicious flavors of eggnog, with the delicious creaminess of cheesecake. It’s the perfect holiday dessert.

Ingredients Notes and Substitutions

Blanched Almond Flour: This is a keto-friendly alternative to traditional flour. It adds a nutty flavor and a fine texture. Be sure to check your expiration dates as almond flour can go rancid over time.
Brown Sugar Sweetener: For these mini cheesecakes I used this sweetener. It is low in carbs, gluten free and has a great brown sugar-like flavor. It can be measured cup for cup with regular sugar.
Salted Butter: The butter adds a rich flavor to the crust. Make sure that it is fully melted and completely mixed in with the almond flour. You can also use unsalted butter and just add ½ teaspoon of sea salt to the crust mixture. In place of butter you could also use coconut oil or even butter flavored coconut oil.
Cream Cheese: Use a full fat cream cheese and let it come to room temperature before using. Try these Mini Blueberry Cheesecakes
Rum Extract: The rum extract adds a rum-like flavor without the alcohol. You can adjust the amount to suit your personal preferences.
Keto Whipped Cream: See my notes below on how to make the perfect low carb whipped cream recipe.
Low Carb Candied Pecans: The candied pecans add the perfect crunchy element to these cheesecakes. They also make a pretty delicious snack. Try my Keto Candied Pecan Recipe

How to Make Low Carb Mini Eggnog Cheesecakes

A muffin tin lined with muffin liners, filled with cheesecake batter, ready to be baked.

How to Make the Low Carb Cheesecake Crust

Preheat the oven to 350°F. Line a standard sized muffin pan with muffin liners. Alternatively, you can use these reusable silicone muffin liners.

In a mixing bowl combine the almond flour and the brown sugar sweetener. Add the melted butter to the bowl and mix until the almond flour is coated and is the texture of wet sand. Divide the mixture evenly amongst the 12 muffin liners. Use a spoon to evenly press the mixture down into the bottom of each muffin liner.

Bake the crusts for 8 minutes.

A mixing bowl full of cheesecake batter, with a wooden spoon.

How to Make Keto Cheesecake Batter

In a large mixing bowl, using a hand mixture, beat the cream cheese and sweetener together until fluffy and smooth.

Add the eggs, rum extract, vanilla extract, cinnamon and nutmeg and mix until all ingredients are well combined and smooth. Use a rubber spatula to scrape the sides and mix in.

Baking the Sugar Free Cheesecakes

Divide the cheesecake mixture evenly between all 12 muffin liners in the muffin pan.

Bake for 25 to 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.

Allow to cool on the counter for 20 minutes.

A muffin tin lined with muffin liners, filled with freshly baked mini cheesecakes.

Recipe Tips and Variations

Storage: Store leftover low carb eggnog cheesecake in the refrigerator for up to 5 days.
Room Temperature Ingredients: Make sure that the cream cheese and the eggs are at room temperature. This helps with even mixing and a smoother cheesecake batter.
Over-mixing: Be careful not to over-mix the batter once you’ve added the eggs, or it will lead to a denser texture.
Toppings: These mini keto eggnog cheesecakes are also delicious topped with low carb chocolate, butterscotch, or caramel sauce.

Frequently Asked Questions

What is blanched almond flour, and can I substitute it with almond meal?

Blanched almond flour is made from blanched almonds, giving it a finer texture when ground. You can substitute it with almond meal, but the texture may be slightly coarser.

How do you make low carb whipped cream?

To make a keto whipped cream, simply add 1 cup of heavy whipping cream and 2 tablespoon of sugar free vanilla syrup to a blender and blend until thick and creamy.

More Keto Dessert Recipes

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Keto Egg Nog Cheesecake

Author: Kyndra Holley
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Gluten Free

Description

Indulge in a guilt-free, low carb holiday dessert with these delicious Mini Keto Eggnog Cheesecakes. This recipe combines the creamy goodness of cheesecake with the warm, comforting flavors of eggnog and spices. Topped with fresh whipped cream and low carb candied pecans. Perfect for your holiday table and holiday bake sale.

Ingredients

Units

Scale

For the Crust

For the filling

For the Topping

Instructions

For the crust

Preheat the oven to 350°F. Line a standard sized muffin pan with muffin liners. Alternatively, you can use these reusable silicone muffin liners.
In a mixing bowl combine the almond flour and the brown sugar sweetener. Add the melted butter to the bowl and mix until the almond flour is coated and is the texture of wet sand. Divide the mixture evenly amongst the 12 muffin liners. Use a spoon to evenly press the mixture down into the bottom of each muffin liner.
Bake the crusts for 8 minutes.

For the filling

In a large mixing bowl, using a hand mixture, beat the cream cheese and sweetener together until fluffy and smooth.
Add the eggs, rum extract, vanilla extract, cinnamon and nutmeg and mix until all ingredients are well combined and smooth. Use a rubber spatula to scrape the sides and mix in.
Divide the cheesecake mixture evenly between all 12 muffin liners in the muffin pan.
Bake for 25 to 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
Allow to cool on the counter for 20 minutes.
Chill for up to 24 hours before serving.

For the topping

Using a pastry bag and piping nozzle, frost the top of each mini cheesecake with whipped cream. Sprinkle on some of the candied pecans and lightly dust the top of each one with cinnamon.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert Recipes
Method: Baking

Nutrition

Serving Size: 1 mini cheesecake

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