Keto Cheesecake Cups with Almond Flour Gingerbread Recipe
There’s no better way to celebrate Christmas than by making some delicious gingerbread cookies; Until now that is! As this almond flour gingerbread recipe is low carb and a very merry take on cheesecake!
Ingredients
Gingerbread Cookie Crust
- 1 1/4 cup almond flour
- 1 tbsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup golden (brown) monkfruit
- 3 tbsp softened unsalted butter
- 1 tsp vanilla extract
Cheesecake Filling
- 1 tsp ground ginger
- 1/4 cup monkfruit sweetener
- 11 oz cream cheese softened
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Keto Icing
- 1/4 cup powdered monkfruit
- 1 tbsp almond milk
- 1 oz cream cheese softened
- 1/4 tsp vanilla extract
Instructions
Gingerbread Cookie Crust
- In a medium bowl, stir the dry ingredients (1 1/4 cup almond flour, 1 tbsp cinnamon, 2 tsp ground ginger, 1/4 tsp ground cloves, 1/2 tsp baking powder, 1/8 tsp salt, and 1/2 cup golden (brown) monkfruit).
- In a larger bowl, beat your 3 tbsp of butter until it becomes cream, then add the egg and whisk some more.
- Slowly add the dry ingredient mixture while mixing it with a rubber spatula. (or electric mixer) Mix until all is combined and even in color.
- Knead the dough until it forms a ball. Chill the dough for 15 minutes.
- Preheat your oven to 350F.
- Place your chilled dough on each muffin tin circle until evenly spread out. I put about 2 tbsp in each mold.
- Bake for 10 minutes at 350F.
Cheesecake Filling
- While the crust is in the oven, place the 11 ounces of softened cream cheese, ¼ cup of monkfruit sweetener, and 2 eggs in a medium size bowl. Beat until well combined.
- Add the 1/ tsp of ground ginger, ¼ tsp of ground cloves, 1 tsp of vanilla extract, and ½ tsp of cinnamon. Beat until well combined and evenly smooth.
- Take out your crust from the oven and pour the cheesecake batter on top of the crust. Distribute evenly between the sections.
- Bake in the oven for 20 minutes and let them cool down for 30 minutes before removing them from the molds.
- Place them in the fridge for 1 hour before eating.
Keto Icing
- In a small bowl, add the ounce of softened cream cheese, ¼ cup of powdered monkfruit, 1 tbsp of almond milk, and ¼ tsp of vanilla extract.
- Whisk until well combined and completely smooth
- Add it to your pastry bag and drizzle it through the top of your cooled cheesecake cups.
Notes
You can use the same Gingerbread Cookie Crust Recipe to make some cut out cookies, just replace the following steps:
5. Preheat your oven to 350F. Line two large baking sheets with parchment paper.
6. Place your chilled dough between two large sheets of parchment paper and roll until evenly spread out.
Use cookie cutters to cut out your shapes and carefully transfer the shapes to the baking pans. (use a spatula to transfer the delicate shapes) 7. Bake for 12-15 minutes depending on the size of your cookie shapes. It should be slightly darker around the edges.
Use cookie cutters to cut out your shapes and carefully transfer the shapes to the baking pans. (use a spatula to transfer the delicate shapes) 7. Bake for 12-15 minutes depending on the size of your cookie shapes. It should be slightly darker around the edges.