If you love cheesecake then you will absolutely fall in love with my low carb peppermint cheesecake recipe!

I originally created this recipe around the christmas holiday because I wanted something that reminded me of the holidays without all of the guilt and calories that normally come with it!

And if you've been following me for a while then you already know that I am a lover of cheesecake and have created some really great cheesecake recipes.

If you haven't already tried some of them, here's the links to a few below!

And while it's not officially a cheesecake recipe, I think my low carb berries and goat cheese deserves an honorable mention!

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Now one of the things that all of these recipes have in common is that they use high quality ingredients.

I know for some items there may be a slightly higher expense but when I say trust me it's worth it… you're gonna have to trust me on this one!!!

When I make my cheesecakes, I start with what I believe the be the BEST cream cheese on the market – Philadelphia cream cheese!

It's creamy, it's delicious and it blends very well with my Lakanto Granulated Sweetener.

>> Click Here To Save 15% Off Lakanto Granulated Sweetener – Use Coupon Code: KetoCoach <<<

And making this cheesecake is even easier than you can imagine!

1. Using a hand mixer or stand mixer, blend your cream cheese and Lakanto Granulated Sweetener together in a mixing bowl until it's fluffy, creamy and has no lumps.

2. Add in your eggs, heavy cream and peppermint extract until it's well mixed together.

3. Crush up your s/f peppermint and gently fold it into your mixture then pour everything into a springform pan and then cook on 325 for 90 minutes then remove and allow to cool before serving.

If you've tried this recipe, I'd love to hear your feedback. Please leave me your comment below and let me know what you think!

Yield: 16 Servings

Low Carb Peppermint Cheesecake

Once you taste our low carb peppermint cheesecake you'll have a hard time believing it's keto! With only 2.5 net carbs, this creamy, delicious and decadent dessert will leave your taste buds wanting more!

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Additional Time 6 hours

Total Time 7 hours 45 minutes

Ingredients

32 Ounces Of Cream Cheese
1 1/2 Cups Of Heavy Whipping Cream
2 Cups Of Lakanto Granulated Sweetener
4 Medium Eggs
10 - 15 Pieces Of Sugar Free Peppermint
1 Teaspoon Of Peppermint Extract
Non Stick Cooking Spray

Instructions

Preheat oven to 325 F and grease an 9 inch, leak proof springform pan with cooking spray. If you don't have a leak proof pan then wrap bottom of your springform pan with aluminum foil and place on a baking sheet.
Using either a hand mixer or a stand mixer using the paddle attachment, beat the cream cheese and Lakanto Granulated Sweetener in a mixing bowl together. (By the way you can get 15% off your Lakanto Granulated Sweetener when you use the code: KetoCoach)
Next add eggs, one at a time, then heavy cream and peppermint extract. Then crush your s/f peppermint candy and gently fold it in. Make sure you reserve some for the top for decoration.
Pour your filling into your springform pan and bake for about 1 hour and 30 minutes or until the center of cheesecake only slightly jiggles.
Turn the oven off and then open the door slightly and let cheesecake cool in oven for 1 hour. Once the hour is up, refrigerate the cheesecake in it's pan at least 6 hours or until it's firm. Top with crushed s/f peppermint. Serve cold. Enjoy!

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Nutrition Information

Yield

Serving Size

1 Slice
Amount Per ServingCalories 316 Total Fat 29g Saturated Fat 17g Trans Fat 0g Unsaturated Fat 9g Cholesterol 123mg Sodium 200mg Carbohydrates 2.5g Fiber 0g Sugar 0g Protein 6g

Nutritional information is being provided by Nutritionix as a courtesy. We do our best to provide accurate information however if you need precise numbers you are welcome to confirm with your own calculations.