These little keto gingerbread cheesecakes are fun, easy, and a perfect last minute holiday dessert recipe. They're easy to make and have built-in portion control. And only 3 grams net carbs per serving!
Course Dessert
Cuisine American
Keyword gingerbread cheesecake, mini keto cheesecakes
Preheat the oven to 300F. 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, sweetener, ginger, and salt. Whisk in the butter until the mixture begins to clump together.
Divide evenly among the muffins cups, pressing firmly and evenly into the bottom. Bake 10 minutes, then remove and let cool while preparing the filling.
Filling
In a large bowl, beat the cream cheese and sweetener until smooth and creamy. Beat in the heavy cream, then beat in the ginger, cinnamon, cocoa powder, and cloves.
Scrape down the sides of the bowl and the beaters, 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 300F 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.
Garnish
Top with whipped cream and a mini cookie, if desired.