Description
A delicious low-carb treat perfect for the holiday season, this Keto Gingerbread Cheesecake combines the flavors of gingerbread with a creamy cheesecake base.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated erythritol
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon ground ginger (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 1/4 teaspoon ground nutmeg (for filling)
- 1/4 teaspoon allspice (optional)
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan with butter or cooking spray.
- In a bowl, mix together the almond flour, erythritol, ginger, cinnamon, nutmeg, and salt.
- Pour in the melted butter and combine until the mixture has a sandy texture.
- Firmly press this blend into the bottom of the springform pan to create a solid crust.
- In another bowl, use an electric mixer to beat the softened cream cheese until creamy.
- Gradually add the erythritol, mixing until thoroughly blended.
- Incorporate the vanilla extract and blend again.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Add the almond milk and blend until smooth.
- Mix in the ground ginger, cinnamon, nutmeg, and allspice (if desired) until well incorporated.
- Carefully pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, until the edges are firm and the center has a slight wobble.
- Turn off the oven and let the cheesecake sit inside for an hour to cool gradually.
- After cooling, take the cheesecake out of the oven and allow it to reach room temperature.
- Refrigerate for a minimum of 4 hours, or overnight, before serving.
Notes
- For a festive finish, top with whipped cream sweetened with erythritol and a sprinkle of cinnamon.
- Consider adding chopped pecans or walnuts to the crust for enhanced texture.
- For a chocolatey variation, swirl in some unsweetened cocoa powder into the filling before baking.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg