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Keto Eggnog Cheesecake - A Creamy Holiday Favorite Without the Sugar

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups blanched almond flour
  • 3 tablespoons powdered erythritol or allulose
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling: 24 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or allulose (taste and adjust)
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons ground nutmeg (plus more for dusting)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon rum extract (or 1–2 teaspoons dark rum if not strict keto)
  • 2 teaspoons vanilla extract
  • Pinch of fine sea salt
  • Optional toppings: Whipped cream (unsweetened or lightly sweetened with powdered keto sweetener)
  • Freshly grated nutmeg or cinnamon
  • Equipment: 9-inch springform pan
  • Hand mixer or stand mixer
  • Parchment paper and foil

Method
 

  1. Prep the pan and oven: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside with foil to catch any butter drips.
  2. Make the crust: In a bowl, combine almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it resembles damp sand.
  3. Press and par-bake: Press the crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl well.
  5. Add sweetener and spices: Mix in powdered sweetener, nutmeg, cinnamon, vanilla, rum extract, and salt. Beat until well combined and silky.
  6. Add sour cream and heavy cream: Beat in sour cream and heavy cream on low speed just until incorporated. Avoid overmixing to reduce air bubbles.
  7. Mix in eggs: Add eggs one at a time on low speed, blending just until each is incorporated. Scrape the bowl and finish folding by hand.
  8. Fill the pan: Pour the batter over the crust and smooth the top. Tap the pan gently on the counter to release any trapped air.
  9. Bake low and slow: Bake at 325°F for 45–55 minutes. The edges should be set and the center should jiggle slightly like gelatin, not sloshy.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then remove to a rack and cool to room temperature.
  11. Chill fully: Cover and refrigerate at least 6 hours, preferably overnight. This step sets the texture and deepens the eggnog flavor.
  12. Serve: Run a thin knife around the edge before releasing the springform. Slice with a hot, clean knife. Top with whipped cream and a dusting of nutmeg, if you like.