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Keto Pink Peppermint Cheesecake
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Keto Pink Peppermint Cheesecake

The flavors of this keto pink peppermint cheesecake will dance in your head all winter long! It's a must for all Christmas parties.
Course Dessert
Keyword Keto peppermint cheesecake, Peppermint Cheesecake, Pink Peppermint Cheesecake
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 8 servings
Calories 355kcal

Equipment

  • Pie Plate

Ingredients

Keto Chocolate Crust

  • 1 1/2 cups Almond Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 1 tsp Vanilla
  • 1/3 cup Swerve Confectioner's Sugar Substitute
  • 6 tbsp Melted Butter

Keto Pink Cheesecake

  • 12 ounces Cream Cheese softened
  • 2/3 cup Swerve Confectioner's Sugar Substitute
  • 1 tsp Peppermint Extract
  • 1 1/2 cups Heavy Whipping Cream
  • Red Food Coloring (optional)

Whipped Cream Topping

  • 1 cup Heavy Whipping Cream
  • 1/4 tsp Cream of Tartar
  • 1 tsp Vanilla
  • 1/3 cup Swerve Confectioner's Sugar Substitute
  • Crushed Sugar-Free Peppermint Candies for garnish

Instructions

  • Blend together the ingredients for the crust, and press the mixture into a well greased pie plate.
  • Add the cream cheese and 2⁄3 cup Swerve to a mixing bowl, and blend until smooth.
  • Mix in the peppermint and heavy whipping cream until stiff peaks form.
  • If using, you can add a few drops of red food color, and blend well into the mixture.
  • Spread the mixture over the crust in the pie plate.
  • Place the whipped cream ingredients into another mixing bowl, and blend on high until the mixture forms stiff peaks.
  • Spread the whipped cream on top of the cheesecake.
  • Chill in the fridge for at least 2 hours before serving.
  • Garnish with pieces of sugar free peppermint candies.

Notes

Calories: 355 Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.