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Keto Gingerbread Cheesecakes

Name: Keto Gingerbread Cheesecakes
Prep time: 20 min
Total time: 40 min
Cuisine: Cakes
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

Makes 6 servings Calories 260 Prep Time 20 minutes Total Time 40 minutes Made 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.