Keto Eggnog Gingerbread Cheesecake

Keto Eggnog Gingerbread Cheesecake

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Keto Eggnog Gingerbread Cheesecake

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Keto Eggnog Gingerbread Cheesecake



Homemade Keto Eggnog

    • 6 large egg yolks
    • ⅔ cup Monk Fruit Sweetener 
    • 1.5 cups heavy cream
    • 1.5 cups almond milk
    • ½ teaspoon cinnamon
    • ½ teaspoon nutmeg, ground
    • ⅛ teaspoon salt
    • ½ teaspoon vanilla extract
    • 2-3 teaspoons rum extract (optional) add a little at a time until you get the flavor you like
    • ¼ teaspoon cinnamon for garnish


    • 2 cups of LesserEvil Gingerbread Cheesecake Mini Cookie crumbs
    • 3 tablespoons Monk Fruit sweetener
    • 6 tablespoons ghee (clarified butter) or butter, melted


Eggnog Cheesecake

    • 3 packages (8 ounces each) cream cheese, softened to room temperature
    • 1 cup monk fruit sweetener
    • 2 large eggs, room temperature, lightly beaten
    • ½ teaspoon cinnamon
    • 1 teaspoon rum extract
    • Dash ground nutmeg
    • Whipped cream and additional cinnamon (optional)



    • First make the homemade keto eggnog by whisking together 6 egg yolks and 2/3 cup monk fruit in a small bowl until they turn a lighter yellow and are fully combined.

    • In a large saucepan combine 1 ½ cups heavy cream, 1 ½ cups almond milk, ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon salt to a medium saucepan over medium heat. Continue to stir often, until it begins to simmer (one or two bubbles will rise the surface and pop every few minutes).

    •  Remove the almond milk mixture from the heat and begin to temper your eggs by slowly drizzling hot milk into the eggs 1 tablespoon at a time. Stir continuously and slowly so the eggs don’t scramble. Repeat this until you’ve added 3-4 tablespoons.

    • Now that the eggs are tempered slowly pour them into the heated milk, stirring continuously.

    • Set the stovetop to medium-low and place the pot back on the heat. Stir for 8-10 minutes, or until the mixture has thickened.

    •  Remove the eggnog from the heat and stir in the vanilla and add the rum extract.

    • Pour the eggnog into a pitcher and cover with plastic wrap or into a sealable container and store in the refrigerator until completely cooled. Approximately 1-2 hours.

    • Next, preheat the oven to 325 degrees, gather the ingredients for the cheesecake, and grease a 9-inch springform pan.

    • Crumble 2 cups of gingerbread cheesecake mini cookies and place them in a small bowl with 3 tablespoons of sugar and 6 tablespoons of Ghee (clarified butter) or butter. Press crumble mixture onto the bottom of the 9-inch springform pan. Place on a baking sheet and bake at 325° for 10 minutes. Cool on a wire rack.

    •  In a large bowl beat 3 packages of cream cheese and 1 cup monk fruit sweetener until smooth. Add 2 slightly-beaten, room-temperature large eggs; beat on low speed just until combined. Gradually stir in the ¾ cup homemade eggnog, 1 teaspoon rum extract, ½ teaspoon cinnamon, and a dash of nutmeg until incorporated. Pour filling over the cooled crust and sprinkle the top with cinnamon.

    • Place springform pan in a larger baking pan; add 1 in. of hot water to a larger pan.

    • Transfer the pans to the oven and bake at 325° until the center is just set and top appears dull, 50-60 minutes. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

    • Remove from the fridge and remove from the springform pan.

    •  If desired, top with whipped cream, then sprinkle with cinnamon and garnish with more gingerbread cheesecake cookies!

    • Slice and enjoy!

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