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4 from 69 votes

No-Bake Keto Eggnog Cheesecake-For-1

20 minutes
Calories: 410kcal

Ingredients

  • 20 grams almond flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch ground cloves
  • 2 teaspoons butter (grass-fed)
  • 3 teaspoons Swerve Sweetener (confectioners or xylitol*)
  • 1/8 teaspoon blackstrap molasses (grass-fed)
  • 1 pinch kosher salt
  • 40 grams sour cream
  • 70 grams cream cheese (grass-fed)
  • 28 grams butter (grass-fed)
  • 3 tablespoons Swerve Sweetener (confectioners or xylitol
  • 1/2 teaspoon vanilla extract (grass-fed)
  • 1/4 teaspoon nutmeg (grass-fed)
  • 3 tablespoons eggnog (grass-fed)
  • whipped cream
  • nutmeg (freshly grated)

Instructions

  • For the keto gingersnap crustLightly toast almond flour in a saucepan over medium heat, until lightly golden and fragrant (2-4 minutes), tossing it about every so often to keep it from burning.
  • Add in the three spices and continue to toast it until fully golden and the spices become very aromatic, 2-4 minutes more.
  • This is very important taste-wise, so don't skip! Add in the butter, sweetener, molasses (optional) and salt.
  • Taste for sweetness and season to taste.
  • Continue to cook for 4-5 minutes until the butter is fully cooked.
  • Set aside while you make the cheesecake.