Keto White Chocolate Peppermint Cheesecake Recipe
This Keto White Chocolate Peppermint Cheesecake combines creamy cheesecake filling with the festive flavors of white chocolate and peppermint, perfect for any holiday gathering or as a special treat!
Equipment
- Springform Pan
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Refrigerator
Ingredients
For the Crust
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp erythritol or monk fruit sweetener
For the Filling
- 16 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup erythritol or monk fruit sweetener
- 1/2 cup sugar-free white chocolate, melted
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a springform pan.
- Make the crust: Mix 1 1/2 cups almond flour, 1/4 cup melted butter, and 2 tbsp sweetener. Press into the pan and bake for 8-10 minutes. Let it cool.
- Make the filling: Beat 16 oz softened cream cheese and 1/4 cup sweetener until smooth. Add 1/2 cup heavy cream, 2 eggs, and 1 tsp vanilla extract. Beat until well combined.
- Melt 1/2 cup sugar-free white chocolate and mix it with 1/2 tsp peppermint extract into the cream cheese mixture.
- Assemble the cheesecake: Pour filling over cooled crust and smooth with a spatula.
- Bake for 50-60 minutes, until the edges are set, and the center is slightly jiggly.
- Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled with optional toppings like whipped cream, sugar-free peppermint candies, or chocolate shavings.