Servings: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
Ingredients:
Crust:
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
2 tbsp erythritol
1/4 tsp ground nutmeg
1/4 tsp salt
Filling:
16 oz cream cheese, softened
3/4 cup erythritol (powdered for smoother texture)
2 large eggs
1/2 cup heavy cream
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp rum extract (for eggnog flavor, optional)
Topping:
1/2 cup sugar-free whipped cream (made from heavy cream and erythritol)
1/4 tsp ground nutmeg (for dusting)
Instructions:
Crust: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix almond flour, melted butter, erythritol, nutmeg, and salt in a bowl until combined. Press evenly into the bottom of the pan to form a crust.
Bake crust for 10 minutes, then cool slightly.
Filling: In a large bowl, beat cream cheese and powdered erythritol with a hand mixer until smooth. Add eggs one at a time, beating well after each addition.
Mix in heavy cream, almond milk, vanilla extract, nutmeg, cinnamon, and rum extract (if using) until fully combined.
Pour filling over the cooled crust. Place the springform pan in a larger baking dish and add hot water to the dish to create a water bath (halfway up the sides of the pan).
Bake for 45-50 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove from the water bath, cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with sugar-free whipped cream and a light dusting of nutmeg. Slice and serve chilled.
Nutritional Information (per serving):
Calories: 250 kcal
Carbohydrates: 6g (Net Carbs: 3g)
Protein: 6g
Fat: 23g
Fiber: 3g
Sugar: 1g
Tips:
Use powdered erythritol for a smoother filling; blend granulated erythritol in a coffee grinder if needed.
Store leftovers in an airtight container in the fridge for up to 5 days.
For a stronger eggnog flavor, increase rum extract to 3/4 tsp, but taste to avoid overpowering.
#DiabeticFriendly #LowCarbDessert #KetoEggnogCheesecake #HolidayStaple #ChristmasDessert
Diabetic Keto Eggnog Cheesecake / Eggnog Flan
Servings: 12Prep Time: 20 minutesCook Time: 50 minutesChill Time: 4 hoursTotal Time: 5 hours 10 minutesIngredients:Crust:1 1/2 cups almond flour1/4 cup unsalted butter, melted2 tbsp erythritol1/4 tsp ground nutmeg1/4 tsp…
