My family calls it 'Christmas Cloud Cake'—it’s a holiday dream come true!

This low carb keto eggnog cheesecake is a delightful twist on a holiday classic, perfect for those who want to enjoy the festive flavors without the extra carbs. Eggnog is a beloved seasonal treat, and combining it with cheesecake creates a rich, creamy dessert that's sure to be a hit at any gathering. Whether you're following a keto lifestyle or just looking to try something new, this cheesecake offers a comforting taste of the holidays.

This cheesecake pairs beautifully with a warm cup of spiced tea or coffee, making it a cozy dessert for chilly evenings. For a festive touch, serve it with a dollop of whipped cream and a sprinkle of nutmeg. If you're hosting a holiday dinner, consider pairing it with a light salad or roasted vegetables to balance the richness of the cheesecake.

Servings: 12

1 1/2 cups almond flour
1/4 cup melted butter
1/4 cup granulated erythritol
24 oz cream cheese, softened
1 cup powdered erythritol
3 large eggs
1/2 cup unsweetened almond milk
1/4 cup heavy cream
1/4 cup rum (optional)
1 tsp vanilla extract
1 tsp nutmeg
1/2 tsp cinnamon

Preheat your oven to 325°F (165°C).

In a medium bowl, mix almond flour, melted butter, and granulated erythritol until well combined.

Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Bake the crust for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese and powdered erythritol until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the almond milk, heavy cream, rum (if using), vanilla extract, nutmeg, and cinnamon until fully incorporated.

Pour the cheesecake batter over the cooled crust in the springform pan.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

For a non-alcoholic version, simply omit the rum and add an extra teaspoon of vanilla extract for flavor. If you have picky eaters, consider adding a swirl of sugar-free chocolate or caramel sauce on top before baking for a fun twist. You can also experiment with different spices, like adding a pinch of cloves or allspice, to customize the flavor to your liking.