Keto Eggnog Cheesecake: Low Carb Halloween

Satisfy your sweet tooth this Halloween with this delicious keto Halloween dessert idea. Cheesecake is a favorite dessert of mine, and I thought, why not a keto eggnog cheesecake with a chocolate spider web for the holiday? Why not, indeed!

Low Carb Halloween Dessert: A Keto Treat

When the pumpkins are still glowing but the nutmeg's already calling, you know you're in that magical in-between time, the bridge between Halloween and the holidays.

This dessert is perfect for a Halloween party and makes for festive Halloween treats that will wow your guests.

I wanted a dessert that felt perfectly spooky for October parties yet festive enough to glide right into Thanksgiving and Christmas. Enter my Spooky Low Carb Eggnog Cheesecake with a Chocolate Spider Web.

Creamy, lightly spiced eggnog cheesecake sits atop a rich chocolate almond flour crust, all topped with a shiny spider web drizzle made from The Good Chocolate (my favorite sugar-free chocolate). Don't miss entering the contest below to win an amazing gift from the company. I admit, I'm in love with the Ethiopian Coffee Dark Chocolate Bar!

This cheesecake is impressive enough for the dessert table, but I promise, it's surprisingly easy to make.

Whether you're a Halloween hostess, a low carb baker, or simply a cheesecake lover who can't wait for eggnog season, this one's for you. Plus, it transitions seamlessly into the holiday season, making it a perfect centerpiece for all your festive gatherings.

🍫 Why You'll Love This Recipe

• Two holidays in one dessert: spooky web for Halloween, nutmeg for the holidays.
• Low carb & gluten-free: no refined sugar, no flour, all the creamy indulgence.
• Show-stopping look: that chocolate web will have everyone asking how you did it.
• The Good Chocolate magic: clean ingredients, perfect melt, and incredible flavor.
• This is just one of many great recipes for low carb Halloween desserts.

🍫 Spotlight on The Good Chocolate

Let's talk chocolate, specifically, The Good Chocolate. I stumbled on this brand while hunting (okay, desperately craving) a sugar-free chocolate that didn't taste like disappointment and had ingredients I could approve of! You know that moment when you read the label, get excited, take a bite… and it's somehow chalky, bitter, and sad all at once? Yeah, that's what I was trying to avoid.

The Good Chocolate changed the game. It's rich, smooth, and melts well, without any added sugar or weird aftertaste. They sweeten it with erythritol, so it still tastes indulgent and feels like an actual treat.

Personally, I keep a little stash hidden in my desk drawer, for research purposes, of course. Whether I'm recipe testing or just surviving a Monday, one square is all it takes to satisfy the craving without breaking my healthy eating goals. I do limit myself to a reward of one square a day!

If you haven't tried it yet, this cheesecake is the perfect excuse.

🛒 Ingredients

Crust

2 cups almond flour 

Choose finely blanched almond flour for the smoothest texture. It creates a rich, buttery base that mimics a traditional graham cracker crust without the carbs. (Bob's Red Mill or Kirkland brand work beautifully.)

3 tablespoon cocoa powder

Use a high-quality unsweetened cocoa powder like Ghirardelli or Valrhona for deep chocolate flavor and color. It adds a hint of bitterness that balances the sweetness of the cheesecake filling.

4 tablespoon butter, melted

Real butter gives richness and helps the crust bind together as it bakes. Grass-fed butter has a slightly nutty taste and adds that golden "crisp-at-the-edges" perfection.

2 tablespoon powdered natural sweetener

A powdered sweetener (like allulose, monk-fruit blend, or erythritol) dissolves easily for a smooth, non-gritty texture.

Eggnog Cheesecake Filling

24 oz cream cheese, softened

Full-fat cream cheese gives your cheesecake that dreamy, dense texture. Let it come to room temperature before mixing to avoid lumps. Philadelphia or store-brand blocks both work well-just avoid tubs, which contain extra air.

¾ cup powdered natural sweetener

Adjust slightly to taste if you prefer your desserts more or less sweet.

3 large eggs

The glue that holds the cheesecake together! Eggs provide structure and help it bake evenly. Room temperature eggs blend more smoothly and prevent overmixing (which can cause cracks).

½ cup heavy cream

Heavy whipping cream adds luscious creaminess and softens the tang of the cream cheese. Look for a brand with minimal ingredients, just "cream" and no gums or stabilizers.

1 teaspoon rum extract (or vanilla)

Rum extract gives that signature eggnog flavor with zero alcohol and carbs. For a cozy holiday twist, swap in pure vanilla extract or even a splash of bourbon extract.

½ teaspoon cinnamon

Warming and comforting, cinnamon deepens the holiday flavor. Fresh ground or Saigon cinnamon will bring out that perfect spiced aroma.

¼ teaspoon nutmeg

The true soul of eggnog! Freshly grated nutmeg is best, its aromatic oils create that authentic festive taste.

Chocolate Spider Web

3 oz The Good Chocolate (dark)

My secret weapon for gorgeous sugar-free desserts! It melts smoothly, tastes indulgent, and adds rich chocolate depth without any bitterness. Their dark bar gives a stunning shine for your spider-web drizzle. If you don't have The Good Chocolate, you can sub 3 ounces of unsweetened chocolate and 2 tablespoons powdered sweetener.

1 teaspoon coconut oil

Just a touch helps the chocolate melt evenly and stay glossy when it sets. Refined coconut oil won't add coconut flavor; unrefined will add a subtle tropical note.

💡 Nut-free swap: Use sunflower-seed flour instead of almond flour for a perfect nut-free crust that still delivers great flavor and texture.

💛 Sweetener Notes & Tips

Let's talk sweeteners, because in the health concious world, not all are created equal, and a cheesecake this good deserves the right one.

In the photos you see here, I used allulose, one of my favorite natural low-carb sweeteners. It bakes beautifully, dissolves smoothly, and gives cheesecakes that luscious, creamy texture without any cooling aftertaste. But here's the fun part: allulose browns when baked, just like real sugar. That means the top of your cheesecake may take on a golden, toasty color. It's not burnt, more like that caramelized note you get on crème brûlée. For this Halloween spider web version, I actually did that on purpose to play up the contrast with the glossy chocolate drizzle. (Spooky-chic and delicious? Yes, please.)

If, however, you'd prefer your cheesecake to stay classic, creamy white on top, simply swap in a sweetener that doesn't brown as much. A monk fruit + erythritol blend (like Lakanto Classic or Besti Monk Fruit) works wonderfully and keeps that traditional pale cheesecake look. These blends tend to be a touch sweeter than allulose, so if you're using one, use about ¾ of the amount listed in the recipe and taste your batter before baking. If you like it sweeter, use a full cup of sweetener, but if not go down to ¾ cup.

You can also use powdered erythritol alone for a very mild sweetness and smooth texture, but I recommend avoiding pure stevia here, it can get bitter in baked cheesecakes. If you have another natural sweetener you prefer, sub that in.

So, if your cheesecake comes out with a little tan, celebrate it! You just made a perfectly toasted, flavor-boosted version. And if you prefer that classic creamy color, adjust your sweetener and go for elegance over edge. Either way, it'll taste incredible.

🥄 Instructions

Prep time: Only 20 minutes before chilling and serving.

First things first: preheat oven to 325°F (160°C) so it's nice and ready for cheesecake magic. Grease a 9-inch springform pan like you mean it (no sticking allowed) and line the bottom with parchment paper. If you don't have a springform pan, a cake pan can also be used. That parchment is your insurance policy for a clean release later, trust me, you'll thank yourself.

Keto Chocolate Crust

Now, let's build our base. In a large bowl, mix together the almond flour, cocoa powder, melted butter, and sweetener until it looks like an Oreo crust or a chocolatey sand on a beach you'd absolutely vacation on.

Press it evenly into the pan, packing it down gently with the back of a spoon. Pop it into the oven for about 10 minutes, just long enough to firm up and make your kitchen smell amazing. Set it aside to cool completely, you want a cooled crust before adding the filling.

Low Carb Eggnog Spiced Filling

In a large bowl, beat the cream cheese and sweetener until silky smooth. For best results, use a stand mixer, electric mixer, or electric hand mixer and beat at medium high speed, no lumps allowed! I also like to use a blender to be sure there are no lumps! Add the eggs, one at a time, and gently fold them in to avoid overmixing. Pour in the heavy cream, the cozy rum extract (or vanilla), and that beautiful combo of cinnamon and nutmeg, basically, holiday cheer in a bowl. Give it one last gentle stir, then pour the luscious mixture over your cooled crust.

Spooky Chocolate Spider Web

Now for the fun part, the spider web! Melt The Good Chocolate (or unsweetened chocolate and sweetener) with a teaspoon of coconut oil over medium heat until it's glossy and irresistible. Drizzle it in a spiral or circles across the top of the cheesecake batter, think archery target, but edible. Then take a toothpick and, starting from the center, gently drag lines outward to create your spooky web design.

For a polished finish, use an offset spatula to smooth the top if needed. Don't stress about perfection; a little wobble gives it personality (and let's be honest, no spider's web is truly symmetrical).

⏲️ Bake Time in the Oven (method 1)

If using a water bath, place your cake pan or springform pan inside a larger pan and pour hot water into the outer pan to create a gentle, even baking environment.

Slide the cheesecake into the oven and bake for 50-55 minutes, until the edges are set but the center still gives a soft little jiggle when you move the pan. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour, this slow cool-down helps prevent those dreaded cracks. (Although no worries if you get them! It's a great excuse to fill them with chocolate!)

Once it's cooled to room temperature, transfer it to the fridge and refrigerate overnight for best results. The waiting is the hardest part, but when you finally cut that first creamy slice and see your chocolate web shining on top? Totally worth it.

Net carbs: This recipe is low in net carbs, with only a few net carbs per serving. See the recipe card for full nutrition details.

Instant Pot or Pressure Cooker Directions (method 2)

Prepare the Instant Pot
Pour 1 cup of water into the bottom of your Instant Pot. Place the trivet inside.
Cover the top of your cheesecake pan loosely with foil to prevent condensation from dripping on top.

Pressure Cook
Lower the cheesecake onto the trivet using a sling or the trivet handles.
Lock the lid, set the valve to Sealing, and select High Pressure for 35 minutes.
When done, let the pressure release naturally for 10-15 minutes, then carefully open the lid.

Check for Doneness
The edges should look set and the center should still jiggle slightly, that's perfect! If it looks too loose, re-seal and cook another 3-5 minutes.

Cool & Chill
Lift out the cheesecake and remove the foil. Let it cool on the counter for about an hour. Then refrigerate at least 4 hours (overnight is best) for that creamy, slice-clean finish.

💡 Pro Tips from Explorer Momma

Here's the inside scoop from someone who's cracked (and perfected) more than a few cheesecakes:

First off, make sure your cream cheese is at room temperature. Cold cream cheese is the fast track to a lumpy filling, and while lumps are charming on pumpkins, not so much in cheesecake. Give it time to soften on the counter, and your mixer (and your taste buds) will thank you.

When it comes to that chocolate spider web, keep a paper towel handy and wipe your toothpick clean after each drag. It's a little detail that makes a big difference, you'll get crisp, defined lines instead of a smudgy chocolate swamp.

Now, I know the temptation to dive right in is strong, but chilling overnight is the secret to true cheesecake bliss. It lets the texture set to creamy perfection and deepens that cozy eggnog spice flavor. Patience = payoff.

🎃 Serving Ideas

When it's finally time to serve your cheesecake masterpiece, it deserves its spotlight before the first slice disappears. For Halloween, I love setting it on a black or orange cake stand, maybe adding a few (fake!) plastic spiders around the edges for dramatic effect.

Hosting a fall dinner party or transitioning into Thanksgiving mode? Skip the web, dust the top with nutmeg, and swirl on whipped-cream rosettes like a pro. It instantly goes from spooky chic to holiday elegance, same cheesecake, new outfit.

Feeling extra festive? Serve it alongside a mug of black coffee, a fall chai tea, or even a small glass of low carb eggnog. The warmth of the spices with the creamy texture is peak cozy season happiness.

📦 Storage

Good news: cheesecake isn't just delicious, it's one of those rare desserts that actually improves with time. Once your masterpiece has chilled overnight and you've admired that glossy chocolate web (maybe taken a few too many photos), cover it tightly and store it in the refrigerator for up to 5 days. The texture stays silky, and the flavors continue to mingle and deepen in the best possible way.

If you're thinking long-term, maybe stocking up for the next cozy weekend or your future self who will definitely need dessert, cheesecake freezes beautifully. Slice it into wedges, wrap each piece snugly in plastic wrap, and then tuck them into a freezer-safe container or resealable bag. Label it, or don't, future you will recognize it instantly when the midnight craving hits.

When you're ready to enjoy it again, thaw slices overnight in the fridge for that same creamy, dreamy consistency. A little whipped cream or drizzle of melted The Good Chocolate just before serving? Totally encouraged. After all, if you're going to indulge, you might as well do it right.

❓ FAQs

Q: Can I make this cheesecake ahead of time?

Absolutely, in fact, you should! Cheesecake is one of those magical desserts that tastes even better the next day. Make it the night before your party (or your quiet Tuesday night in, no judgment here), and chill it overnight. The texture firms up, the eggnog flavor deepens, and you get to cross "dessert" off your to-do list early. Win-win.

Q: What if I don't have rum extract?

No problem at all. Vanilla extract works beautifully, or if you want to lean extra festive, try a touch of bourbon or brandy extract.

Q: Can I skip the spider web?

Of course! The web is purely for Halloween flair. If you're making this for Thanksgiving or Christmas, skip the web and dust the top with nutmeg or cocoa powder for a sophisticated holiday look. Same great flavor, just dressed for a different occasion.

Q: Can I use another chocolate instead of The Good Chocolate?

Technically yes, but I'm telling you, once you melt The Good Chocolate, there's no going back. It's sugar-free, smooth, and doesn't have that weird aftertaste you sometimes get from other low-carb brands. If I don't have it on hand, I use unsweetened chocolate with 2 tablespoons of my favorite powdered sweetener.

Q: How do I know when my cheesecake is done baking?

The edges should look set, but the center should still do a little shimmy when you gently jiggle the pan. (If it dances, you're golden!) Cheesecake firms up as it cools, so resist the urge to overbake, nobody likes a dry dessert.

🍰 Variation: Spooky Chocolate Cheesecake

Now, if you're team chocolate all the way, the kind of person who believes there's no such thing as "too much cocoa", this one's for you. Meet the Spooky Chocolate Cheesecake, the deep, dark cousin of the eggnog version. Same dramatic chocolate spider web, same low-carb magic, but the filling? Oh, it's pure chocolate bliss.

To make it, start with the same crust (because let's face it, that chocolate-almond base is perfection). Then, instead of the eggnog spices, add ¼ cup unsweetened cocoa powder and ¼ cup sour cream to your cheesecake filling. Skip the cinnamon, nutmeg, and rum extract, we're going for deep, fudgy richness here, not cozy spice. Do use vanilla instead of the rum extract, to enhance the chocolate flavor.

Bake it just like the main recipe, 50 to 55 minutes, until the edges are set and the center gives that signature cheesecake shimmy. Chill it overnight (yes, still the hardest part), and when you slice it open, you'll see a velvety, chocolatey center that pairs perfectly with the glossy web on top.

This version is a showstopper for chocolate lovers, and it doubles as a decadent dessert for any season, no eggnog spice necessary. Top it with a swirl of whipped cream, a sprinkle of cocoa powder, or even a dusting of edible gold shimmer if you're feeling fancy. Halloween, date night, or Tuesday, this one doesn't need an excuse.

✨ From Spooky to Sparkly

From jack-o'-lantern nights to twinkle-light evenings, this cheesecake has you covered. It's the dessert that easily shape-shifts with the season, spooky for October, elegant for December, and downright irresistible all year round.

Creamy, rich, and kissed with just the right touch of holiday spice (or deep chocolate decadence, if that's your path), this low carb cheesecake proves you don't need sugar to make something unforgettable. With The Good Chocolate adding that glossy web of indulgence on top, you'll have guests whispering, "You made this?!" and yes, you absolutely did.

So go ahead, slice yourself a piece, savor the moment, and share the recipe with your favorite dessert-loving friends. Because around here, we believe every celebration deserves a little chocolate, a little creativity, and a lot of joy.

🎃 Pin it for later:

Tag me on Instagram @ExplorerMomma when you make it, and don't forget to enter for a chance to win your own The Good Chocolate Sampler Box!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal dot com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol and allulose from the final carb count and net carb count because does not affect my own blood glucose levels.

This is as accurate as possible, but it's best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.