Rich, decadent, sweet, tangy… and don’t even get us started on the 'instant' gingersnap crust! This no-bake keto eggnog cheesecake is fairly instant to satisfy even the peskiest of (individual!) cravings.
Lightly 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.
Press in gingersnap crust into serving glass, dish or fat bomb mold. Set aside while you make the cheesecake.
For the keto eggnog cheesecake
Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add Swerve, vanilla extract, nutmeg and beat until just combined. Add in eggnog (see notes if no eggnog is at hand) and beat until fully combined.
Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass or molds. Freeze for 30-50 minutes or refrigerate for a couple hours (or overnight). With the added eggnog, the texture will be more liquid than with our classic cheesecake, so freeze until desired texture is achieved.
Optional: Serve with more whipped sour cream (or heavy cream) and a freshly grated nutmeg.
*Or powdered Pyure (at half the amount). Please see section on Sweeteners for more deets on powdering and sweetening options.Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕**If no keto eggnog is at hand, sub in with roughly 1/4-1/2 teaspoon rum extract (different brands vary in strength) or make it properly boozy with 1 tablespoon dark rum or whisky. And do up the freshly grated nutmeg to 1/2 teaspoon. Each batch of our keto cheesecake-for-1 series yields a full-sized (very large!) serving (i.e. classic American style). So we prefer to portion it into two servings, rather than indulge all at once (2.5g net carbs rather than 5g net). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds. .Keep in the fridge for up to 4 days, and in the freezer afterwards.