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Keto Peppermint Cheesecake

A delightful blend of sweetness and nostalgia, this Keto Peppermint Cheesecake is low-carb and perfect for festive gatherings or cozy nights in.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1/2 cup pumpkin seed meal (or almond flour) Can substitute with almond flour
  • 1 tbsp cocoa powder
  • 1 tbsp powdered sweetener
  • 2 tbsp butter, melted Provides richness
  • Pinch salt Enhances flavor
Filling Ingredients
  • 3 oz sugar-free white chocolate chips Melt for filling
  • 1 tsp coconut oil Helps the chocolate melt smoothly
  • 8 oz cream cheese, softened Must be at room temperature
  • 1/4 cup powdered allulose (or powdered erythritol) Alternative sweetener
  • 2 tbsp heavy whipping cream, room temperature
  • 1 1/2 tsp peppermint extract Key flavoring
  • 1/3 cup heavy whipping cream For topping
  • 1 tbsp powdered sweetener For whipped cream
  • 1/2 tsp vanilla extract Enhances overall flavor
  • Natural red food coloring (optional) For color
  • 2 sugar-free peppermint candies, crushed (optional) For decoration

Method
 

Preparing the Crust
  1. Preheat the refrigerator and line 8 muffin cups with silicone or parchment liners.
  2. In a medium bowl, whisk together pumpkin seed meal, cocoa powder, powdered sweetener, and a pinch of salt.
  3. Add the melted butter and mix until combined.
  4. Divide the mixture among muffin cups, pressing firmly to form a crust.
  5. Place the crusts in the refrigerator while preparing the filling.
Making the Filling
  1. In a heatproof bowl over simmering water, melt the white chocolate chips and coconut oil until smooth.
  2. In a large bowl, beat the cream cheese until smooth.
  3. Add the powdered allulose, heavy cream, and peppermint extract to the cream cheese and mix until combined.
  4. Fold in the melted white chocolate until evenly mixed.
  5. Divide the cheesecake filling evenly over the crusts, pressing slightly to fill.
  6. Return the filled cups to the refrigerator and chill for 1-2 hours until firm.
Whipping the Cream
  1. In a mixing bowl, whip the heavy cream with powdered sweetener and vanilla extract until soft peaks form.
  2. If desired, mix in natural red food coloring.
  3. Pipe or dollop the whipped cream atop the cheesecakes and sprinkle with crushed peppermint candies, if using.

Notes

For extra richness, adjust sweetener to taste. Ensure white chocolate melts smoothly; if not, reheat briefly. Mix gently when incorporating whipped cream for an airy texture.