Keto Mini Eggnog Cheesecake

Eggnog lovers, these little cheesecakes are for you! 🎄🍰

Holiday desserts feel extra special when they bring a little nostalgia to the table, and eggnog is one of those flavors that instantly makes me think of cozy celebrations. Turning it into a mini cheesecake makes it even more tempting—just the right size for a festive little treat. 🤎

Each bite is creamy and rich, with warm eggnog flavor and a hint of holiday spice. Finished with fluffy whipped cream and crunchy candied pecans, these mini keto eggnog cheesecakes make a delicious low-carb dessert for holiday gatherings or your next festive baking day.

Servings: 12 mini cheesecakes

Ingredients

Crust

• 1 cup blanched almond flour (112 g)
• 1 tbsp brown sugar-free sweetener (such as a brown monk fruit and erythritol blend) (12 g)
• ¼ cup salted butter, melted (57 g)

Filling

• 16 oz cream cheese, softened to room temperature (454 g)
• ½ cup granulated sugar-free sweetener (such as monk fruit, erythritol, or a blend) (100 g, depending on the sweetener)
• 2 large eggs
• 2 tsp rum extract (10 ml)
• 1 tsp pure vanilla extract (5 ml)
• ½ tsp ground cinnamon, plus more to taste (1.3 g)
• ½ tsp ground nutmeg, plus more to taste (1 g)

Topping

• Keto whipped cream, as needed
• Chopped candied pecans, as desired
• Ground cinnamon, for dusting

Directions

Make the crust

1. Preheat the oven to 350°F (177°C). Line a standard 12-cup muffin pan with paper or silicone liners.
2. In a mixing bowl, combine the almond flour and brown sugar-free sweetener. Add the melted butter and stir until the mixture resembles wet sand.
3. Divide the crust mixture evenly among the 12 liners. Press it firmly into the bottom of each liner using the back of a spoon.
4. Bake for 8 minutes, then remove the pan from the oven.

Prepare the filling

1. In a large bowl, beat the softened cream cheese and granulated sweetener with an electric mixer until smooth and fluffy.
2. Add the eggs, rum extract, vanilla extract, cinnamon, and nutmeg. Mix until the filling is smooth, scraping down the sides of the bowl as needed.
3. Divide the filling evenly among the prepared crusts.
4. Bake for 25–30 minutes, until the edges are set and the centers retain a slight jiggle.
5. Remove from the oven and let the cheesecakes cool at room temperature for 20 minutes.
6. Refrigerate for several hours, or up to 24 hours, before serving so the cheesecakes can fully chill and set.

Add the topping

1. Pipe or spoon keto whipped cream onto each chilled cheesecake.
2. Sprinkle with chopped candied pecans and finish with a light dusting of cinnamon.

Serve chilled.

Notes

• For the smoothest filling, allow the cream cheese and eggs to come to room temperature before mixing.
• Add the whipped cream and pecans just before serving for the best presentation.

Macros

Per mini cheesecake

• Calories: 250
• Fat: 24 g
• Protein: 5.5 g
• Total Carbs: 5.2 g
• Fiber: 1.1 g
• Net Carbs: 4.1 g