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Keto Peppermint Cheesecake: Indulge Without Guilt!

keto peppermint cheesecake
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A delicious and guilt-free keto peppermint cheesecake that satisfies your sweet tooth while keeping you on track with your diet.

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup erythritol
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 large eggs
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix almond flour, cocoa powder, erythritol, melted butter, and salt until combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. Bake the crust for 10 minutes, then remove and let it cool.
  5. In a large mixing bowl, beat the cream cheese until smooth.
  6. Add powdered erythritol, vanilla extract, and peppermint extract, and mix until well combined.
  7. Add eggs one at a time, mixing well after each addition.
  8. Pour the cream cheese mixture over the cooled crust.
  9. Bake for 50-60 minutes or until the center is set.
  10. Let the cheesecake cool, then refrigerate for at least 4 hours before serving.

Notes

  • For a stronger peppermint flavor, increase the peppermint extract.
  • Top with sugar-free whipped cream for extra indulgence.
  • Store leftovers in the refrigerator for up to a week.

Nutrition

Find it online: https://bibodo.com/keto-peppermint-cheesecake-recipe/