Makes 6 servingsCalories 260 Prep Time 20 minutesTotal Time 40 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
For the Crust:
½ cup almond flour
2 tablespoons Splenda® Monk Fruit Granulated Sweetener
½ teaspoon ground ginger
⅛ teaspoon salt
2 tablespoons unsalted butter, melted
For the Filling:
8 ounces cream cheese, softened
6 tablespoons Splenda® Monk Fruit Granulated Sweetener
2 tablespoons heavy cream, room temperature
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon cocoa powder
⅛ teaspoon cloves
1 large egg, room temperature
Nutrition Info Per Serving
Serving Size: 1 cheesecake
Net Carbs
6g
Calories
260
Total Fat
23g
Saturated Fat
11g
Cholesterol
85mg
Sodium
180mg
Total Carbs
23g
Dietary Fiber
1g
Sugars
2g
Protein
6g
Contains 16g Erythritol
Instructions
To Make the Crust:
Preheat the oven to 300°F. Set 6 silicone muffin liners into a 6 cavity muffin pan, or simply set them on a cookie sheet.
In a medium bowl, whisk together the almond flour, Splenda Monk Fruit Sweetener, ginger, and salt. Whisk in the butter until the mixture begins to clump together.
Divide evenly among the muffin cups, pressing firmly and evenly into the bottom. Bake 10 minutes, then remove and let cool while preparing the filling.
To Make the Filling:
In a large bowl, beat the cream cheese and Splenda Monk Fruit until smooth and creamy. Beat in the heavy cream, then beat in the ginger, cinnamon, cocoa powder, and cloves.
Scape down the sides of the bowl and the beaters, and then add the egg and beat until just combined. Do not overbeat.
Divide the mixture among the muffin cups, filling almost all the way to the top. Bake at 300°F for 15-to-20 minutes, until the sides are set but the centers still wobble slightly when shaken.
Remove and let cool completely, then refrigerate for at least 2 hours to set before removing the silicone liners.
