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The holiday season is a time for indulgence, celebration, and, of course, delicious desserts.
But if you’re following a keto lifestyle, finding sweet treats that align with your dietary goals can be a challenge.
Enter the holiday keto cheesecake—a rich, creamy, and decadent dessert that satisfies your sweet tooth without derailing your low-carb journey.
Whether you’re looking for a classic flavor or something with a festive twist, keto cheesecakes offer endless possibilities for creating the perfect holiday dessert.
In this blog post, we’ve compiled a list of 50+ holiday keto cheesecake recipes to help you navigate the season while sticking to your low-carb, high-fat lifestyle.
From chocolate peppermint cheesecakes to fruity delights like raspberry and cranberry, there’s a keto cheesecake for every occasion.
So, roll up your sleeves, preheat that oven, and get ready to bake up some keto-friendly holiday magic.
50+ Irresistible Holiday Keto Cheesecake Recipes to Impress Your Guests
With these 50+ holiday keto cheesecake recipes at your fingertips, you can enjoy all the festive flavors and textures you love during the holiday season, minus the guilt.
Whether you’re hosting a holiday dinner, attending a family gathering, or simply treating yourself, keto cheesecakes are a delicious and satisfying way to celebrate the season.
The best part? They’re easy to make, low in carbs, and can be tailored to suit your taste preferences.
So, don’t let your keto diet hold you back from enjoying the holiday season—bake a keto cheesecake and savor every bite!
Keto Pumpkin Spice Cheesecake Bars
These Keto Pumpkin Spice Cheesecake Bars are the perfect dessert to enjoy during the holiday season. With a rich, creamy cheesecake filling flavored with pumpkin and warm spices, this low-carb treat will keep you satisfied without kicking you out of ketosis. The almond flour crust adds the perfect crunch, making it a delightful holiday favorite.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 3 tbsp butter, melted
- 2 tbsp erythritol or another low-carb sweetener
- 1/2 tsp cinnamon
- 1/4 tsp salt
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered erythritol or another low-carb sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- Make the crust: In a medium bowl, combine the almond flour, melted butter, erythritol, cinnamon, and salt. Stir until well combined. Press the mixture into the bottom of the prepared baking dish, forming an even layer.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, erythritol, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is completely smooth and well combined.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake the cheesecake for 25–30 minutes or until the center is set but still slightly wobbly.
- Cool the bars to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Slice into squares and enjoy!
These Keto Pumpkin Spice Cheesecake Bars are the epitome of fall and winter flavors combined in a low-carb, keto-friendly dessert. The warm pumpkin spice blends beautifully with the creamy filling, and the almond flour crust gives them that perfect texture. They’re great for holiday gatherings, and since they are pre-portioned into bars, serving is a breeze. Whether you’re celebrating Thanksgiving, Christmas, or just enjoying the cozy season, these bars are a guaranteed hit.
Keto Chocolate Peppermint Cheesecake Bites
Keto Chocolate Peppermint Cheesecake Bites are a festive, bite-sized dessert perfect for holiday parties. The creamy, rich cheesecake filling flavored with peppermint and covered in a decadent sugar-free chocolate coating will satisfy your sweet tooth without any guilt. These mini cheesecakes are low-carb and keto-friendly, making them an ideal treat for anyone watching their carbs this season.
Ingredients:
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 cup heavy cream
For the chocolate coating:
- 1 cup sugar-free dark chocolate chips
- 2 tbsp coconut oil
Instructions:
- Prepare the filling: In a mixing bowl, beat the cream cheese until smooth. Add the erythritol, peppermint extract, and vanilla extract. Continue to mix until fully combined.
- Add the heavy cream: Slowly add the heavy cream to the mixture, whipping until light and fluffy. The mixture should be thick and creamy.
- Shape the cheesecake bites: Using a spoon or cookie scoop, form small balls of cheesecake filling and place them on a parchment-lined tray.
- Freeze the bites: Freeze the cheesecake balls for at least 30 minutes, or until firm.
- Prepare the chocolate coating: In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil in 20-second intervals, stirring in between, until fully melted and smooth.
- Dip the cheesecake bites: Once the bites are frozen, dip each one into the melted chocolate, coating it evenly. Place the chocolate-covered bites back on the parchment paper.
- Chill the chocolate-coated bites in the fridge for about 30 minutes or until the chocolate has set.
- Serve and enjoy!
These Keto Chocolate Peppermint Cheesecake Bites are a true holiday indulgence. The combination of creamy cheesecake with a refreshing hint of peppermint, all wrapped in a luscious layer of sugar-free chocolate, creates the perfect festive treat. They’re small enough to enjoy without overindulging but packed with enough flavor to satisfy your cravings. These bites are easy to make, and since they’re freezeable, you can prepare them ahead of time and enjoy them whenever you need a holiday treat.
Keto Eggnog Cheesecake with Nutmeg Crust
This Keto Eggnog Cheesecake with a Nutmeg Crust is a holiday dream come true. It features a creamy, spiced cheesecake with the rich flavors of eggnog and nutmeg, paired with a buttery almond flour crust. Whether you’re serving it at a Christmas dinner or enjoying a slice after New Year’s Eve, this decadent keto dessert will impress everyone without compromising your dietary goals.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol or other low-carb sweetener
- 1/2 tsp ground nutmeg
- Pinch of salt
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1/2 cup unsweetened eggnog (use a keto-friendly brand or homemade)
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
Instructions:
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine almond flour, melted butter, erythritol, nutmeg, and a pinch of salt. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of the springform pan.
- Bake the crust for 8–10 minutes until golden. Remove from the oven and set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sour cream until smooth. Add the erythritol, eggs, eggnog, vanilla, nutmeg, and cinnamon. Mix until fully combined and smooth.
- Pour the filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until the center is mostly set with just a slight jiggle.
- Cool the cheesecake at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled, garnished with a dusting of cinnamon or nutmeg, if desired.
This Keto Eggnog Cheesecake with Nutmeg Crust is a rich and festive treat that brings the classic flavors of eggnog into a low-carb, keto-friendly dessert. The almond flour crust with nutmeg offers a perfect base for the creamy, spiced cheesecake filling. The addition of sour cream makes the filling extra smooth and indulgent. Ideal for any holiday celebration, this cheesecake brings the warmth and comfort of traditional eggnog while keeping you on track with your keto lifestyle.
Keto Gingerbread Cheesecake Bars
Keto Gingerbread Cheesecake Bars are a festive, low-carb dessert that brings together the warm, comforting flavors of gingerbread and creamy cheesecake. These bars feature a spiced almond flour crust and a smooth cheesecake filling, creating a holiday treat that’s perfect for gatherings or as an after-dinner indulgence. With minimal carbs and maximum flavor, these bars are a must-try this season.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 2 tbsp ground flaxseeds
- 1/4 cup melted butter
- 1/4 cup erythritol or another low-carb sweetener
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- Pinch of salt
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
- 1/4 cup sour cream
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- Prepare the crust: In a bowl, mix almond flour, flaxseeds, melted butter, erythritol, ginger, cinnamon, and salt. Stir until well combined. Press the mixture evenly into the bottom of the baking dish to form the crust.
- Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the erythritol, eggs, vanilla, ginger, cinnamon, nutmeg, cloves, and sour cream. Beat until fully combined and smooth.
- Pour the filling over the cooled crust, spreading it evenly with a spatula.
- Bake the cheesecake bars for 25-30 minutes, or until the center is set and only slightly wobbly.
- Cool the bars to room temperature, then refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Slice into bars and serve chilled.
These Keto Gingerbread Cheesecake Bars are the perfect dessert for anyone who loves the classic holiday gingerbread flavors. The spiced crust complements the creamy, tangy cheesecake filling, making each bite a holiday delight. Whether you’re enjoying a quiet evening at home or celebrating with loved ones, these bars are a low-carb treat that will have everyone asking for the recipe. They’re easy to make ahead of time and can be served chilled, making them a stress-free addition to any holiday spread.
Keto Eggnog Cheesecake Mousse
Keto Eggnog Cheesecake Mousse is a creamy, decadent dessert that combines the rich flavors of eggnog with the smooth texture of cheesecake, all in a fluffy mousse form. This easy-to-make dessert is perfect for holiday parties or cozy family gatherings. With only a few ingredients and minimal carbs, it offers all the festive flavors you love without the sugar overload.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened eggnog (use a keto-friendly brand or homemade)
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- Pinch of salt
Instructions:
- Prepare the cream cheese: In a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and fluffy.
- Add the eggnog: Slowly add the eggnog, vanilla extract, and salt, continuing to beat until combined.
- Whip the cream: In a separate bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
- Fold the whipped cream into the eggnog mixture gently, making sure to keep the mousse light and airy.
- Chill the mousse: Spoon the mousse into individual serving dishes or bowls. Refrigerate for at least 2 hours, or until firm.
- Garnish with a sprinkle of ground nutmeg before serving.
Keto Eggnog Cheesecake Mousse is the ultimate holiday indulgence in a low-carb, keto-friendly form. The velvety texture and rich eggnog flavor combine to create a dessert that feels luxurious without the carb-heavy guilt. It’s quick and simple to prepare, yet impressive enough for any holiday gathering. The mousse can be made ahead of time, making it a convenient option for busy holiday hosts. Serve it chilled with a dusting of nutmeg to complete the festive look and enjoy a dessert that captures the essence of the season.
Keto Pecan Pie Cheesecake Bars
Keto Pecan Pie Cheesecake Bars are a delicious twist on traditional pecan pie, combining a creamy cheesecake base with a crunchy, nutty pecan topping. These bars are low-carb and perfect for anyone on a keto diet, offering the rich flavor of a classic holiday dessert without the sugar. A great make-ahead option, they’re sure to impress at any festive gathering.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp salt
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the pecan topping:
- 1 1/2 cups pecan halves
- 1/4 cup butter
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- Make the crust: In a bowl, combine almond flour, melted butter, erythritol, and salt. Stir until well combined. Press the mixture evenly into the bottom of the baking dish to form the crust.
- Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and let it cool.
- Prepare the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add erythritol, eggs, vanilla extract, and sour cream, and mix until fully combined.
- Pour the filling over the cooled crust and spread it out evenly.
- Make the pecan topping: In a small saucepan, melt butter over medium heat. Add the erythritol, vanilla extract, cinnamon, and pecans. Stir until the pecans are coated and the mixture is well combined.
- Top the cheesecake with the pecan mixture, spreading it evenly.
- Bake for 25-30 minutes, until the center is set and the pecans are toasted.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Slice into bars and serve chilled.
Keto Pecan Pie Cheesecake Bars combine the best of two beloved holiday desserts: pecan pie and cheesecake. The crunchy, sweet pecan topping perfectly complements the creamy, tangy cheesecake base, while the almond flour crust holds everything together beautifully. These bars are a great make-ahead treat, and the keto-friendly ingredients mean you can indulge without the guilt. Whether you’re hosting a holiday dinner or enjoying a cozy evening, these bars are sure to be a hit with anyone looking for a delicious, low-carb dessert.
Keto Chocolate Hazelnut Cheesecake Bars
Keto Chocolate Hazelnut Cheesecake Bars bring together the rich, creamy flavor of cheesecake with the indulgent taste of chocolate and hazelnuts. These bars are low-carb and perfect for those on a keto diet but still craving something decadent. With a crunchy hazelnut crust and a velvety chocolate cheesecake filling, they’re a festive treat that will delight your taste buds without derailing your diet.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup ground hazelnuts
- 1/4 cup melted butter
- 2 tbsp erythritol or sweetener of choice
- Pinch of salt
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/4 cup chopped hazelnuts (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- Prepare the crust: In a mixing bowl, combine almond flour, ground hazelnuts, melted butter, erythritol, and salt. Stir until well combined. Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the crust for 8-10 minutes, until golden brown. Remove from the oven and set aside.
- Prepare the filling: Beat the softened cream cheese and erythritol until smooth. Add the eggs, heavy cream, cocoa powder, and vanilla extract. Continue beating until fully combined and smooth.
- Pour the filling over the cooled crust and spread it evenly.
- Top with chopped hazelnuts and gently press them into the filling.
- Bake the cheesecake bars for 25-30 minutes, or until the center is set and the top is slightly cracked.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Slice into bars and serve chilled.
These Keto Chocolate Hazelnut Cheesecake Bars are the perfect combination of rich chocolate and nutty hazelnut flavors, all in a low-carb, keto-friendly form. The nutty crust adds crunch while the creamy, chocolatey filling offers a luxurious experience. These bars are ideal for a holiday treat, whether you’re celebrating or just craving a keto-friendly indulgence.
Keto Peppermint Cheesecake Brownies
Keto Peppermint Cheesecake Brownies are a festive treat that combines the best of chocolate brownies and refreshing peppermint-infused cheesecake. This low-carb dessert is perfect for the holiday season, with its decadent chocolate base and creamy, minty filling. It’s the ideal choice for anyone following a keto lifestyle but still wanting to enjoy a sweet and indulgent holiday dessert.
Ingredients:
For the brownie base:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol or sweetener of choice
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup melted butter
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
For the peppermint cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol or sweetener of choice
- 1 large egg
- 1 tsp peppermint extract
- 1/2 cup heavy cream
Instructions:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Make the brownie base: In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Stir in melted butter, eggs, vanilla extract, and heavy cream. Mix until smooth.
- Pour the brownie batter into the prepared baking dish and spread it evenly.
- Prepare the peppermint cheesecake filling: Beat the softened cream cheese and erythritol until smooth. Add the egg, peppermint extract, and heavy cream. Beat until fully combined.
- Pour the cheesecake mixture over the brownie base, spreading it evenly.
- Swirl the two layers together with a knife or toothpick for a marbled effect.
- Bake for 25-30 minutes, until the center is set and a toothpick comes out clean.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Slice into squares and serve chilled.
Keto Peppermint Cheesecake Brownies are the perfect holiday dessert, offering a delightful combination of rich chocolate and refreshing peppermint. With a creamy cheesecake layer and a fudgy brownie base, these brownies are a crowd-pleasing, low-carb option that’s both festive and indulgent. They’re easy to make and store well, making them a great choice for holiday parties or a sweet treat for yourself.
Keto Cinnamon Roll Cheesecake
Keto Cinnamon Roll Cheesecake is a decadent dessert that combines the beloved flavors of cinnamon rolls with the creamy richness of cheesecake, all in a keto-friendly form. The cheesecake base is infused with cinnamon and topped with a cinnamon swirl and a rich cream cheese glaze, making it the perfect low-carb treat for the holidays or any special occasion.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol or sweetener of choice
- 1 tsp ground cinnamon
- Pinch of salt
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup sour cream
For the cinnamon swirl:
- 2 tbsp butter, melted
- 2 tbsp erythritol or sweetener of choice
- 1 tbsp ground cinnamon
For the glaze:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 2 tbsp heavy cream
- 2 tbsp powdered erythritol
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a mixing bowl, combine almond flour, melted butter, erythritol, cinnamon, and salt. Press the mixture into the bottom of the springform pan to form the crust.
- Bake the crust for 8-10 minutes, until golden. Remove from the oven and set aside.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and erythritol until smooth. Add the eggs, vanilla extract, cinnamon, and sour cream. Beat until fully combined.
- Prepare the cinnamon swirl: In a small bowl, mix melted butter, erythritol, and cinnamon. Drizzle the cinnamon mixture over the cheesecake filling and swirl with a knife to create a marbled effect.
- Pour the filling over the crust and smooth it out evenly.
- Bake for 40-45 minutes, until the cheesecake is set and the top is slightly golden.
- Prepare the glaze: In a small bowl, mix the softened cream cheese, butter, heavy cream, and erythritol until smooth.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- Top with the glaze before serving.
Keto Cinnamon Roll Cheesecake is the perfect indulgence for anyone on a keto diet who craves the flavors of cinnamon rolls. The cinnamon swirl adds a delightful flavor to the creamy cheesecake, while the almond flour crust provides the perfect foundation. This dessert is a great choice for holiday gatherings or anytime you want to enjoy a keto-friendly, decadent treat.
Keto Eggnog Cheesecake
Keto Eggnog Cheesecake is a holiday-inspired dessert that brings the classic flavor of eggnog into a creamy, keto-friendly cheesecake form. With the rich taste of eggnog spiced with cinnamon, nutmeg, and vanilla, this dessert captures the essence of the holiday season in every bite. Perfect for keto dieters who want to indulge in festive flavors without the sugar and carbs, this cheesecake will impress guests and family alike.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol or sweetener of choice
- 1/2 tsp ground cinnamon
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup unsweetened eggnog (or homemade eggnog)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
For the topping:
- 1/2 cup heavy cream, whipped
- Ground cinnamon for dusting
Instructions:
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine almond flour, melted butter, erythritol, and cinnamon. Press the mixture into the bottom of the springform pan to form an even layer.
- Bake the crust for 8-10 minutes until golden brown. Remove and let it cool.
- Make the filling: Beat the softened cream cheese and powdered erythritol until smooth. Add eggs, one at a time, beating well after each addition. Stir in heavy cream, eggnog, vanilla extract, cinnamon, nutmeg, and salt. Beat until fully combined and smooth.
- Pour the filling over the cooled crust, smoothing it into an even layer.
- Bake for 45-50 minutes until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or preferably overnight.
- Top with whipped heavy cream and dust with cinnamon before serving.
Keto Eggnog Cheesecake is the ultimate low-carb holiday dessert that brings the warm and comforting flavors of eggnog to life. With its rich, creamy texture and the perfect blend of spices, this cheesecake is ideal for celebrating the holiday season without the guilt. It’s a great option for anyone looking for a festive, keto-friendly dessert that everyone can enjoy.
Keto Gingerbread Cheesecake
Keto Gingerbread Cheesecake is a spiced, festive dessert that combines the flavors of gingerbread with creamy cheesecake. Perfect for the holiday season, this dessert offers the warmth and comfort of gingerbread cookies while remaining keto-friendly. The rich cheesecake filling is complemented by a spiced crust and topped with a delightful gingerbread swirl, making it a perfect choice for your next holiday gathering.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup ground flaxseed
- 1/4 cup melted butter
- 2 tbsp erythritol or sweetener of choice
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
For the gingerbread swirl:
- 2 tbsp melted butter
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tbsp erythritol
Instructions:
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine almond flour, ground flaxseed, melted butter, erythritol, ginger, cinnamon, nutmeg, and salt. Mix until the ingredients are well incorporated. Press the mixture into the bottom of the prepared pan to form a crust.
- Bake the crust for 8-10 minutes until it is golden brown. Remove from the oven and set aside.
- Prepare the cheesecake filling: Beat the softened cream cheese and erythritol until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, heavy cream, sour cream, ginger, cinnamon, and cloves. Beat until fully combined and smooth.
- Prepare the gingerbread swirl: In a small bowl, combine melted butter, ground ginger, cinnamon, and erythritol. Stir until smooth.
- Pour the cheesecake filling over the cooled crust. Drizzle the gingerbread swirl over the cheesecake filling and swirl gently with a knife to create a marbled effect.
- Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve chilled and enjoy!
Keto Gingerbread Cheesecake is a perfect dessert for the holiday season, offering the cozy, spiced flavors of gingerbread without the carbs. The creamy cheesecake filling, combined with the warm spices and gingerbread swirl, makes this dessert a standout at any holiday celebration. It’s a must-try for those who want to enjoy a festive, keto-friendly treat.
Keto Pecan Pie Cheesecake
Keto Pecan Pie Cheesecake is a stunning, low-carb dessert that combines the rich flavors of a pecan pie with the creamy texture of cheesecake. The cheesecake layer is topped with a sugar-free caramel sauce and crunchy toasted pecans, making it the perfect keto-friendly dessert for the holiday season. This indulgent treat will satisfy your sweet tooth while keeping you on track with your keto diet.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 2 tbsp erythritol or sweetener of choice
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
- Pinch of salt
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- Pinch of salt
For the topping:
- 1/2 cup toasted pecans, chopped
- 1/4 cup sugar-free caramel sauce (or homemade)
Instructions:
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine almond flour, shredded coconut, erythritol, melted butter, vanilla extract, and salt. Stir until everything is well incorporated. Press the mixture into the bottom of the springform pan to form an even crust.
- Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and let it cool.
- Prepare the cheesecake filling: Beat the softened cream cheese and erythritol until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and salt. Beat until fully combined and smooth.
- Pour the cheesecake filling over the cooled crust, smoothing it evenly.
- Bake for 40-45 minutes until the center is set and the edges are slightly golden.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Top with toasted pecans and drizzle with sugar-free caramel sauce before serving.
Keto Pecan Pie Cheesecake is the ultimate holiday dessert for those on a low-carb or keto diet. Combining the creamy richness of cheesecake with the crunchy, caramelized pecans and the sweetness of a sugar-free caramel sauce, this dessert is sure to be a hit at your holiday table. It offers all the indulgence of a traditional pecan pie without the added carbs, making it a perfect festive treat.
Keto Chocolate Peppermint Cheesecake
Keto Chocolate Peppermint Cheesecake brings together two classic holiday flavors: rich, velvety chocolate and refreshing peppermint. This low-carb dessert features a creamy cheesecake filling flavored with peppermint extract, complemented by a decadent chocolate crust and topped with a drizzle of sugar-free chocolate ganache. It’s the perfect indulgence for those following a keto lifestyle, offering all the festive flavors of the season without the sugar.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 2 tbsp cocoa powder
- 1/4 cup melted butter
- 2 tbsp erythritol or sweetener of choice
- Pinch of salt
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
For the chocolate ganache:
- 1/4 cup heavy cream
- 2 oz sugar-free dark chocolate, chopped
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine almond flour, cocoa powder, melted butter, erythritol, and salt. Stir until well mixed. Press the mixture into the bottom of the prepared pan to form an even layer.
- Bake the crust for 8-10 minutes until slightly firm. Remove from the oven and allow to cool.
- Prepare the filling: Beat the softened cream cheese and erythritol until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream, peppermint extract, vanilla extract, cocoa powder, and salt. Mix until fully combined and smooth.
- Pour the filling over the cooled crust. Smooth the top into an even layer.
- Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or overnight.
- Prepare the ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and smooth. Add vanilla extract and mix well.
- Top the cheesecake with the chocolate ganache and chill for another hour.
- Serve with extra peppermint sprinkles if desired.
Keto Chocolate Peppermint Cheesecake is an ideal low-carb dessert to bring to any holiday gathering. The combination of rich chocolate and fresh peppermint provides a festive and indulgent treat while maintaining a keto-friendly profile. This dessert is sure to please anyone with a sweet tooth while keeping your holiday season sugar-free and delicious.
Keto Cranberry Orange Cheesecake
Keto Cranberry Orange Cheesecake is a refreshing and tangy holiday dessert that combines the tartness of cranberries with the citrusy brightness of orange. The creamy cheesecake filling pairs perfectly with a zesty cranberry compote topping, making this dessert the perfect balance of sweet and tart. Low in carbs and full of flavor, this cheesecake is a delightful way to celebrate the season while staying on track with your keto diet.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup melted butter
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp orange zest
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp orange extract
- 1 tbsp orange zest
- Pinch of salt
For the cranberry topping:
- 1 1/2 cups fresh cranberries
- 1/4 cup water
- 2 tbsp erythritol or sweetener of choice
- 1 tsp orange zest
Instructions:
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine almond flour, coconut flour, melted butter, erythritol, and orange zest. Stir until well mixed. Press the mixture into the bottom of the pan to form an even layer.
- Bake the crust for 8-10 minutes, or until golden. Remove from the oven and allow it to cool.
- Prepare the filling: Beat the softened cream cheese and erythritol until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in heavy cream, vanilla extract, orange extract, orange zest, and salt. Beat until smooth and fully combined.
- Pour the filling over the cooled crust. Smooth the top into an even layer.
- Bake the cheesecake for 40-45 minutes, or until the center is set and the edges are slightly golden.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or overnight.
- Prepare the cranberry topping: In a small saucepan, combine cranberries, water, and erythritol. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens. Stir in orange zest and set aside to cool.
- Top the cheesecake with the cranberry mixture.
- Serve chilled.
Keto Cranberry Orange Cheesecake is a delightful holiday treat that offers a burst of fresh, tangy flavors. The creamy cheesecake is perfectly balanced by the sweet and tart cranberry topping, while the orange zest adds a festive touch. This dessert is an excellent choice for anyone looking to enjoy a holiday classic without the carbs, and it’s sure to be a crowd-pleaser at your holiday gatherings.
Keto White Chocolate Raspberry Cheesecake
Keto White Chocolate Raspberry Cheesecake is a luxurious dessert that combines the smoothness of white chocolate with the tartness of fresh raspberries. The creamy cheesecake filling is enhanced with sugar-free white chocolate and topped with a raspberry compote, making it a perfect indulgence for those on a keto diet. This cheesecake is rich, flavorful, and festive, ideal for your next holiday party or family gathering.
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp melted butter
- 2 tbsp erythritol or sweetener of choice
- 1/4 tsp salt
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 cup sugar-free white chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Pinch of salt
For the raspberry compote:
- 1 1/2 cups fresh raspberries
- 2 tbsp erythritol or sweetener of choice
- 1 tbsp lemon juice
- 1/4 cup water
Instructions:
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Prepare the crust: In a bowl, combine almond flour, coconut flour, melted butter, erythritol, and salt. Stir until everything is well mixed. Press the mixture into the bottom of the pan to form an even crust.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
- Prepare the cheesecake filling: Melt the sugar-free white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Beat the softened cream cheese and erythritol until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream, melted white chocolate, vanilla extract, almond extract, and salt. Beat until smooth and fully combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 40-45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or overnight.
- Prepare the raspberry compote: In a small saucepan, combine raspberries, erythritol, lemon juice, and water. Cook over medium heat until the raspberries break down and the sauce thickens.
- Top the cheesecake with the raspberry compote and chill for an additional hour.
- Serve chilled and enjoy!
Keto White Chocolate Raspberry Cheesecake is a luxurious and festive dessert that perfectly balances the sweetness of white chocolate with the tartness of fresh raspberries. This indulgent treat is rich, creamy, and keto-friendly, making it the perfect choice for a holiday dessert that everyone will love. Whether you’re hosting a party or simply looking to treat yourself, this cheesecake is sure to impress.
Note: More recipes are coming soon!
