Preheat oven to 325F. In bottom of an 8x8 square baking pan, combine almond flour, sweetener, , cinnamon, ginger, clove and salt.
Add melted butter and stir together until mixture begins to clump together. Press firmly and evenly into the bottom of the pan.
Bake crust 10 to 12 minutes or until just beginning to brown around the edges. Remove and let cool.
Reduce oven temperature to 300F.
For the filling:
Beat cream cheese with sweetener until well combined and fluffy. Beat in eggs, eggnog, flavouring and nutmeg until well combined and smooth.
Pour filling over cooled crust. Bake 35 to 40 minutes or until just set. Remove and let cool, then refrigerate at least 3 hours.
For the gingerbread whipped cream, combine whipping cream, powdered sweetener, cinnamon and ginger in large bowl. Beat until medium stiff peaks form, but do not overbeat.
Cut cheesecake into squares and serve with a dollop of gingerbread whipped cream.
Notes
Serves 16. Per serving: 254 Calories; 24g Fat (83.8% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 168mg Sodium. Total NET CARBS = 3 g.