Description
Keto Eggnog Cheesecake: A Festive Sugar-Free Delight!
Ingredients
Scale
- 1/2 cup Almond Flour
- 1/4 cup Golden Flaxseed Meal
- 2 tablespoons erythritol
- 1/4 teaspoon Nutmeg
- 1 ounce Unsalted Butter, melted
- 1 large Egg
- 12 ounces Cream Cheese, softened
- 1/3 cup powdered erythritol
- 3 teaspoon Rum Essence
- 1/2 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Nutmeg
- 1 large Egg
- 1 pinch Salt
- 3/4 cup Keto Whipped Cream
- 1 pinch Nutmeg
Instructions
- Preheat oven to 160C/320F.
- In a mixing bowl, combine the almond flour, flax meal, erythritol, and nutmeg. Mix well.
- Add the melted butter and egg and mix well.
- Evenly spoon the mixture between 12 silicon cupcake cups and press into a flat base layer.
- Bake in the oven for 10-12 minutes until golden brown. Set aside to cool.
- Place the cream cheese, powdered erythritol, vanilla, nutmeg, salt and rum essence into your stand mixer with the whisk attachment and mix on medium speed until the cream cheese is smooth. Scrape down the sides with a silicon spatula to ensure everything is combined.
- Add the heavy cream and egg into your stand mixer and mix on medium speed for 3 minutes, until the mixture is smooth.
- Evenly spoon the mixture on top of the cooled bases.
- Bake in the oven for 15-18 minutes, until the edges are set and the center is slightly jiggly.
- Allow to cool at room temperature for 20 minutes, before setting in the fridge for at least 2 hours.
- Add the whipped cream to a piping bag with a star nozzle and pipe a tablespoon sized amount of cream onto each cheesecake.
- Sprinkle with a pinch of nutmeg and serve.
Notes
- Use disposable piping bags for convenience.
- Ensure the cream cheese is softened for easier mixing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 1 cheesecake
- Calories: 218
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg