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Keto Eggnog Cheesecake

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Jump to Recipe·Print Recipe· 5 from 2 reviews

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.
Table of Contents show

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.

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

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

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.

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

More Keto Dessert Recipes

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

Keto Egg Nog Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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

  • 16 ounces cream cheese, room temperature
  • ½ cup granular sweetener (I use this kind) code peace for 20% off
  • 2 large eggs
  • 2 teaspoons rum extract (get it here)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon, more to taste
  • ½ teaspoon ground nutmeg, more to taste (I use this brand of spices) code kyndraholley for 10% off

For the Topping

  • keto whipped cream
  • chopped candied pecans (get my recipe here)
  • cinnamon, for dusting

Instructions

For the crust

  1. Preheat the oven to 350°F.  Line a standard sized muffin pan with muffin liners. Alternatively, you can use these reusable silicone muffin liners. 
  2. 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.
  3. Bake the crusts for 8 minutes.

For the filling

  1. In a large mixing bowl, using a hand mixture, beat the cream cheese and sweetener together until fluffy and smooth. 
  2. 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.
  3. Divide the cheesecake mixture evenly between all 12 muffin liners in the muffin pan. 
  4. Bake for 25 to 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
  5. Allow to cool on the counter for 20 minutes.
  6. Chill for up to 24 hours before serving. 

For the topping

  1. 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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Reader Interactions

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  1. Kathy says

    can I use real rum instead?

    Reply

  2. Elisa says

    I'm making these for Christmas and cannot wait! We love all of your recipes!
    I can't see the nutrition info though. Is it just not loading on my end?? Please don't make me do the math myself! lol



    Reply

  3. Diane Alise says

    Oh these look amazing!! How I love eggnog too, so I can not wait to try them!! Thank you for this recipe



    Reply