Keto Pink Peppermint Cheesecake

 The vibrant flavors of this Keto Pink Peppermint Cheesecake will keep you dreaming of winter all season long! It's a showstopper that’s perfect for any Christmas gathering.

Not only does this cheesecake taste absolutely divine, but it also makes a stunning centerpiece for your holiday spread. With three flawless layers—each one delicious on its own—you won’t need to make any adjustments. It’s the perfect balance of sweet and minty, sure to impress at every festive celebration!

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

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

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