Keto Gingerbread Cheesecakes
Ingredients:
For the Crust:
1 cup almond flour
1/4 cup melted butter
1 tablespoon granulated erythritol
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
A pinch of salt
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
2/3 cup granulated erythritol
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Instructions:
For the Crust:
Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
In a bowl, combine almond flour, melted butter, erythritol, ground ginger, ground cinnamon, and a pinch of salt. Mix until well combined.
Press the crust mixture firmly into the bottom of each cupcake liner.
For the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and erythritol until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and ground cloves until the batter is well combined.
Spoon the cheesecake batter onto the crust in each cupcake liner, distributing it evenly.
Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
Allow the cheesecakes to cool in the muffin tin, then transfer them to the refrigerator to chill for at least 2 hours, or until fully chilled.
Once chilled, you can optionally top with a dollop of whipped cream or a sprinkle of ground cinnamon before serving.
Enjoy your keto gingerbread cheesecakes as a festive and low-carb treat!
