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Keto Peppermint Cheesecake - Creamy, Festive, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups fine almond flour
  • 3 tablespoons granulated erythritol or allulose (or your preferred keto sweetener)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon (optional, for warmth)
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • For the filling:
  • 24 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or allulose
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon pure peppermint extract (start with 3/4 teaspoon if sensitive)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2–3 drops natural green food coloring (optional, for a pale tint)
  • For topping (optional):
  • 1/2 cup heavy whipping cream
  • 1 tablespoon powdered keto sweetener
  • 1/4 teaspoon peppermint extract or vanilla extract
  • 2 ounces sugar-free dark chocolate, shaved or melted for drizzle
  • Sugar-free peppermint candies, crushed (optional, check carb count)

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  2. Make the crust: In a bowl, mix almond flour, granulated sweetener, salt, and cinnamon. Stir in melted butter and vanilla until it looks like damp sand. Press evenly into the pan, going slightly up the sides.
  3. Par-bake the crust: Bake 10 minutes until set and lightly golden at the edges. Cool while you make the filling. Keep the oven at 325°F.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium-low until very smooth, about 1–2 minutes. Scrape the bowl well. Avoid whipping in too much air.
  5. Add sweetener and sour cream: Mix in powdered sweetener, sour cream, vanilla, peppermint extract, and salt. Beat on low until smooth. Taste and adjust peppermint if needed. Add a drop or two of coloring if using.
  6. Add the eggs: Beat in eggs one at a time on low, just until combined. Scrape the bowl between additions. Do not overmix.
  7. Fill and smooth: Pour batter over the crust. Tap the pan gently on the counter to release air bubbles. Smooth the top with a spatula.
  8. Bake low and slow: Bake 45–55 minutes. The edges should be set, and the center should still wobble slightly like Jell-O when you nudge the pan.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Move to a rack and cool to room temp, 1–2 hours.
  10. Chill to set: Cover and chill at least 6 hours, ideally overnight. This step deepens flavor and firms the texture.
  11. Finish with toppings: Whip cream with powdered sweetener and extract to soft peaks. Spread or pipe on top. Add chocolate shavings or drizzle, and crushed sugar-free peppermint if desired.
  12. Slice cleanly: Use a hot, dry knife for neat slices. Wipe between cuts.