Keto Eggnog Cheesecake – Creamy, Festive, and Low-Carb

Love eggnog but want to keep things low-carb? This keto eggnog cheesecake delivers the rich, spiced holiday flavor you crave without the sugar crash. It’s creamy, perfectly sweet, and surprisingly simple to make.

You’ll get the classic nutmeg-cinnamon warmth, a buttery almond crust, and a smooth, custardy filling. Serve it at a holiday party or keep it in the fridge for a treat that feels special any day of the week.

What Makes This Recipe So Good

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• Authentic eggnog flavor: Nutmeg, cinnamon, and vanilla give you that nostalgic holiday taste, with no store-bought eggnog required.
• Keto-friendly and low-carb: Made with almond flour and erythritol or allulose, so you can enjoy dessert without blowing your macros.
• Ultra-creamy texture: A mix of cream cheese and heavy cream makes each bite silky and decadent.
• Make-ahead friendly: Cheesecake needs chill time, which makes it perfect for prepping in advance of gatherings.
• No water bath stress: This method gives you a smooth top and rich center without fussy steps.

What You’ll Need

• For the crust:
  • 2 cups fine almond flour
  • 1/4 cup powdered erythritol or allulose (adjust to taste)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
• For the filling:
  • 24 ounces cream cheese, softened (three 8-ounce blocks)
  • 3/4 cup powdered erythritol or allulose
  • 3 large eggs, room temperature
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract (optional but recommended for eggnog flavor)
  • 1/2 teaspoon ground nutmeg (plus more for dusting)
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine sea salt
• For topping (optional):
  • 1 cup heavy whipping cream
  • 1–2 tablespoons powdered erythritol or allulose
  • 1/2 teaspoon vanilla extract
  • Freshly grated nutmeg for garnish

How to Make It

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1. Prep the pan and oven: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

   Line the bottom with parchment if you want easy release.

2. Make the crust: In a bowl, combine almond flour, sweetener, cinnamon, nutmeg, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds when pressed.
3. Press and par-bake: Press the crust evenly into the bottom of the pan. Bake for 10 minutes until set and lightly golden.

   Set aside to cool slightly.

4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
5. Add sweetener and spices: Mix in powdered sweetener, nutmeg, cinnamon, and salt. Beat until well combined and silky.
6. Add eggs gently: Beat in eggs one at a time on low speed.

   Mix just until incorporated. Don’t overmix—this helps prevent cracks.

7. Finish the filling: Add heavy cream, vanilla, and rum extract. Beat on low until smooth. Tap the bowl gently to release air bubbles.
8. Fill the pan: Pour the filling over the warm crust.

   Smooth the top with a spatula and tap the pan a few times on the counter.

9. Bake low and slow: Bake at 325°F for 45–55 minutes. The edges should be set and the center should still jiggle slightly like Jell-O when nudged.
10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then set it on a rack to cool to room temperature.
11. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight.

    This step makes the texture perfectly creamy.

12. Whipped cream topping: Whip heavy cream, sweetener, and vanilla to soft peaks. Spread or pipe onto the chilled cheesecake. Dust with nutmeg.
13. Slice and serve: Run a knife around the edge of the springform before releasing.

    For clean slices, warm a knife under hot water, wipe dry, and cut, wiping between slices.

Storage Instructions

• Refrigerator: Cover tightly and store for up to 5 days. Keep toppings separate until serving for best texture.
• Freezer: Freeze whole or in slices. Wrap tightly in plastic and foil or use airtight containers.

  Freeze up to 2 months. Thaw overnight in the fridge.

• Make-ahead: Bake 1–2 days before an event. Add whipped cream just before serving.

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Health Benefits

• Low in carbs: Almond flour and keto sweeteners keep net carbs lower than traditional cheesecake, supporting blood sugar balance.
• Higher in healthy fats: Almond flour provides monounsaturated fats that help with satiety.
• Protein content: Cream cheese and eggs add protein, which can help you feel full and satisfied.
• No refined sugar: Using erythritol or allulose avoids big glucose spikes common with standard desserts.
• Customizable: You can adjust sweetness, spices, and extracts to your preferences without affecting the carb count much.

What Not to Do

• Don’t overbeat the batter: Too much air causes cracks and a puffy top that collapses.
• Don’t skip room-temperature ingredients: Cold cream cheese leads to lumps and uneven baking.
• Don’t overbake: If the center is fully firm in the oven, it’s overdone.

  Pull it while it still wobbles slightly.

• Don’t crank the oven: High heat defeats cheesecake. Gentle baking preserves that creamy interior.
• Don’t cut while warm: Warm cheesecake will smear and sag. Chill completely before slicing.

Variations You Can Try

• Spiked flavor: If you’re not avoiding alcohol, swap half the rum extract for 1–2 tablespoons dark rum in the filling.
• Peppermint twist: Add 1/4 teaspoon peppermint extract and top with crushed sugar-free peppermint candies.
• Gingerbread crust: Add 1 teaspoon ground ginger and a pinch of cloves to the almond crust for a spicy base.
• Mini cheesecakes: Use a lined muffin tin.

  Bake 16–20 minutes. Great for portion control and parties.

• Dairy-light option: Replace part of the cream cheese with full-fat ricotta for a slightly lighter, Italian-style texture.
• Nut-free crust: Use a sunflower seed flour crust if you need to avoid almonds. Add a touch more sweetener and butter to help it bind.

FAQ

Can I use a different sweetener?

Yes.

Erythritol and allulose both work well. Allulose tends to create a softer texture and less cooling effect. Avoid granulated monk fruit blends that crystallize unless they’re cut with erythritol or allulose.

Always use powdered forms in cheesecake for a smooth finish.

Do I need a water bath?

Not for this version. A moderate oven, gentle mixing, and gradual cooling keep cracks at bay. If you want an ultra-smooth top, you can set the springform on a rack over a pan of hot water on a lower oven shelf to boost humidity without handling a full water bath.

How many carbs are in a slice?

Exact macros depend on your sweetener and toppings.

As a ballpark, a 1/12 slice without whipped cream often lands around 4–6g net carbs. Check your specific ingredients and calculate if you track closely.

Why did my cheesecake crack?

Common reasons include overmixing, overbaking, or cooling too fast. Next time, mix on low, pull it while the center still jiggles, and let it cool gradually in the oven with the door cracked before chilling.

Can I make it ahead for a party?

Absolutely.

Cheesecake is better the next day. Make it 24 hours ahead, chill overnight, and add whipped cream and nutmeg just before serving.

Can I use store-bought eggnog?

You can, but most store-bought eggnog is high in sugar and may add carbs. If you use a keto-friendly eggnog, replace part of the heavy cream with it and reduce sweetener to taste.

Wrapping Up

This Keto Eggnog Cheesecake brings classic holiday comfort in a low-carb package that everyone can enjoy.

It’s creamy, warmly spiced, and easy to prepare ahead. With a few simple steps and the right ingredients, you’ll have a festive dessert that tastes luxurious without the sugar. Keep this recipe on hand for gatherings, potlucks, or whenever you want a cozy, seasonal treat that fits your goals.