Keto Eggnog Cheesecake

Nov 26

I honestly didn’t think anything could rival my mascarpone cheesecake (see our Keto Mascarpone Cheesecake recipe), but I took one bite of this rich and creamy eggnog cheesecake, and was blown away!

Just in time for the Holidays, this grain-free and sugar-free treat is sure to be a crowd-pleaser.

Ingredients

Crust
1 cup almond flour
1/2 cup pecans, ground or finely chopped
2 Tbsp Swerve brown
3 Tbsp butter, melted
1/4 tsp vanilla extract
1/8 tsp ground nutmeg
Pinch of kosher salt

Filling
16 oz cream cheese, room temperature
1 cup sugar-free eggnog (see our Keto Eggnog recipe)
1/2 cup Swerve brown
2 large eggs, room temperature
1/4 tsp vanilla extract

Yields: 10 servings
Per serving*:
Calories: 358
Net carbs: 4
Protein (grams): 8
Fat (grams): 33

Prep time: 15 min
Cook time: 1 hour 15 min
Total time: 5 hours 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Use 2-3 sheets of aluminum foil to cover the outside of springform pan to make it watertight.

For the crust, mix together the almond flour, pecans, Swerve brown, butter, vanilla extract, nutmeg and a pinch of kosher salt. Press into the bottom of a greased spring pan.

Bake for 10-12 min, until slightly golden.

Remove the crust from the oven and reduce the oven temperature to 300F.

Allow the crust to cool 10-15 min. While it cools, prepare the cheesecake filling.

In a large bowl, using a handmixer, combine the cream cheese, eggnog, Swerve brown, eggs and vanilla extract. Whisk them until the mixture is light and fluffy, about 8-10 min.

Pour the cheesecake batter into the cooled crust. Place the watertight springform pan into a waterbath or larger baking dish filled with 1 inch of water.

Bake for 60-75 min.

Remove the cheesecake from the oven and waterbath. Allow the cheesecake to cool 10-15 min.

Cover and refrigerate for at least 4 hours or overnight to allow it to set.

Unmold, slice and try not to eat too much!