Low Carb Eggnog Cheesecake with Caramel Whipped Cream: Wheat and Sugar Free!

Did I mention that I love eggnog?

Now that I’ve got a fairly easy way to make my own low carb eggnog, more eggnog recipes have been buzzing around in my head, among them being eggnog cookies and dairy free eggnog ice cream. But today, I felt like you can’t go wrong with a cheesecake and so this recipe was born!

My crust was inspired from this recipe and I found that it was really similar to normal crust. It held up well and was far easier to cut through than my pumpkin cheesecake crust.

The filling was adapted from the recipe that can be found here which I’m sure is delicious! But as for the results of my low carb version…WOW. It’s got all the flavor of eggnog with the creaminess of cheesecake. I think cheesecakes should be rich but not heavy, and that’s exactly what this one achieves. It’s indulgent and satisfying in that cheesecake-sort-of-way, yet light and smooth. For all the eggnog lovers out there (and possibly even the less inclined) it will not disappoint! 

As for the caramel whipping cream—yum! It definitely kicks up the richness of this cheesecake. When all the flavors combine something wonderful happens in your mouth.

Tip: I highly recommend making this the night before you plan to serve it, the longer all the flavors blend together in the fridge, the tastier it becomes!

Recipe

Crust: Note: this makes a lot of crust! For a thinner crust, simply halve the recipe or use half the dough for another delicious pie 

1+2/3 cups almond flour

1/3 cup whey protein powder

2 tablespoon coconut flour

4 tablespoons erythritol, granular

3 egg yolks

4 tablespoons softened butter

3 tablespoons heavy cream

½ teaspoon xanthum gum

½ teaspoon vanilla

¼ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 +1/16 teaspoon stevia powder

Filling:

3 (8oz) packages cream cheese, at room temperature

1 + ¼ cup erythritol, powdered

½ teaspoon stevia powder

1 tablespoon+1 teaspoon coconut flour, sifted and then measured

1 cup Healthy Eggnog, at room temperature

2 eggs, at room temperature

1 teaspoon vanilla extract

½ teaspoon imitation rum, or to taste

½ teaspoon nutmeg

Caramel Whipped Cream:

 1 cup heavy whipping cream

4 tablespoons erythritol, powdered

1/16 teaspoon stevia powder, or to taste

1 teaspoon caramel extract

Instructions

Preheat oven to 350 degrees F

Grease 9 inch spring form pan

Whisk all dry crust ingredients together in a medium sized bowl. In a small bowl, beat egg yolks with heavy cream and vanilla. Add egg mixture and softened butter to dry ingredients; combine with fork and knife (or food processor) until dough forms

Press into bottom of pan and ½ inch up the sides

Bake at 350 for 10 minutes, and then set aside to cool while you make the filling

Preheat oven to 425 degrees F

Powder erythritol in blender, grinder, or food processor

With an electric mixer, cream eggnog, coconut flour, erythritol and cream cheese together until completely smooth—be patient!! You don’t want lumpy cheesecake. Add eggs, stevia, extracts, and nutmeg. Continue beating, making sure to scrape down the sides and bottom with a spatula. Test taste batter, add more extracts, sweeteners or nutmeg if desired

Pour evenly over cooled crust, smoothing the surface with a spatula

Bake at 425 for 10 minutes

Reduce heat to 250 degrees F, bake for 45 minutes. Center should still jiggle. Turn off oven, crack door, and allow cheesecake to cool inside for about 1 hour

Refrigerate overnight or for at least 4 hours before removing spring form pan.

Before serving, whip together heavy cream, sweeteners, and caramel extra until light and fluffy. Spread over cheesecake and sprinkle with nutmeg. And now—finally—enjoy!! J

Tip: To help prevent cracking, fill a pan with water and place on rack beneath cheesecake while it bakes