Keto Gingerbread Eggnog Cheesecake Cups deliver a creamy no-bake Christmas dessert made with sugar-free eggnog, warm gingerbread spices, cream cheese, almond-flour crust, and whipped topping. These Keto Gingerbread Eggnog Cheesecake Cups are rich, low-carb, holiday-perfect, and ready in minutes without baking.

About This Recipe

Keto Gingerbread Eggnog Cheesecake Cups are built for the peak of holiday cravings—creamy desserts, ginger spice, cinnamon warmth, nutmeg, eggnog flavor, and no oven required. Instead of rolling out almond-flour cookies or baking a classic cheesecake, everything is portioned into individual cups with a simple almond-flour “crumb” base, a whipped no-bake cheesecake center, and sugar-free whipped cream on top. Each serving hits the flavor notes of gingerbread cookies plus holiday eggnog, but avoids sugar, wheat, and unnecessary carbs.

The almond-flour base mimics a spiced cookie crumble without baking. Butter binds it, cinnamon and ginger bring aroma, and a slight touch of brown-sweetener adds depth. It firms quickly in the fridge, keeping total prep short. The filling blends softened cream cheese with heavy cream, powdered sweetener, vanilla, nutmeg, cinnamon, ginger, and a small amount of sugar-free eggnog. It whips together fast and sets soft, like a mousse-style cheesecake rather than a dense baked version.

Because the dessert is portioned, macros stay controlled while still delivering fat-forward keto calories. It also beats traditional cheesecakes on time—no cracking, no cooling, no water bath, and no overnight wait. You can pipe the filling for cleaner presentation or spoon it in for speed. The topping is simple: whipped cream plus holiday spices or sugar-free sprinkles.

This recipe fits into low-carb Christmas gatherings, dessert trays, or single-serve treats. It also pairs with your existing keto dessert collection and can cross-link into holiday favorites. For another seasonal low-carb dessert, try Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert. Or keep the cheesecake theme rolling with Keto Cranberry Orange Cheesecake.

Prep can be done ahead—chill the cups, then top just before serving. Texture stays creamy for 2–3 days refrigerated.

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Why You’ll Love This Recipe

• No baking required
• Holiday eggnog + gingerbread flavor
• Thick cheesecake texture
• Individual servings
• Low-carb and sugar-free
• Fast refrigerator set
• Great for Christmas parties
• Easy macro control

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Ingredients

Almond Crust

• 1 cup almond flour
• 2 tablespoons melted butter
• 2 tablespoons brown-style keto sweetener
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/4 cup powdered keto sweetener
• 1/4 cup sugar-free eggnog
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg

Topping

• 1/2 cup sugar-free whipped topping
• Pinch nutmeg for garnish

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Instructions

1. Combine almond flour, melted butter, brown-sweetener, cinnamon, and ginger in a bowl until crumbly.
2. Press the mixture into the bottom of 4 small dessert cups.
3. In a separate bowl, beat softened cream cheese and powdered sweetener until smooth.
4. Add sugar-free eggnog, heavy cream, vanilla, cinnamon, ginger, and nutmeg. Beat until thick and fluffy.
5. Spoon or pipe the cheesecake filling over the crust.
6. Chill 1 hour or until set.
7. Top with sugar-free whipped topping and a pinch of nutmeg before serving.

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Nutrition (per serving)

• Calories: ~320
• Fat: ~29g
• Protein: ~6g
• Net Carbs: ~4g

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FAQ

• Can I make these without eggnog?
  Yes. Swap with heavy cream and add extra nutmeg.
• Does this freeze well?
  Yes, but texture softens after thawing. Refrigeration is best.
• Can I replace almond flour in the crust?
  Use crushed pecans.
• Can I make it firmer?
  Beat longer or reduce eggnog slightly.
• Can I make a big pie instead of cups?
  Yes. Same recipe pressed into a small dish.

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Variations & Substitutions

• Add crushed pecans to crust
• Add pumpkin spice instead of gingerbread spice
• Increase cinnamon for stronger aroma
• Replace whipped topping with fresh whipped cream
• Make a full-size dish instead of cups

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Serving Suggestions

• Serve after Christmas dinner
• Pair with keto coffee drinks
• Add sugar-free sprinkles
• Chill extra long for firmer texture

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert
• Keto Cranberry Orange Cheesecake

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