Ginger cakes are for lovers of airy and delicate desserts. Keto mini cheesecake is a win-win for almost all dieters. Your guests will be delighted.
Do you love cheesecake so much that your heart sinks? I do. But I don’t love all cheesecake. It’s the balance of flavor that counts. It’s like a symphony. If one person gets knocked out of the orchestra, the whole melody is a mess. Well, it’s the same with cheesecake. And with this recipe, it’s perfect!
How not to ruin
It is very important to let it cool down completely. Almond cakes are incredibly brittle the moment they cool completely. Well, the basic rule of almost any baking is that all the ingredients must be at room temperature. And then you are sure to succeed!
For this recipe, we recommend using silicone muffin molds because they are the most convenient. Although, a double layer of paper muffin molds will also work. Keto mini cheesecake is usually much easier to store, and it is also much easier to control how much you eat. Or maybe not…
- 100 g almond flour
- 50 g butter
- 30 g erythritol
- ½ tsp ginger powder
- 250 g cream cheese (or mascarpone)
- 1 egg
- 50 ml heavy cream
- 50 g erythritol
- ½ tsp ginger powder
- ½ tsp cinnamon
- ¼ tsp clove powder
- ¼ tsp ground allspice
- 100 ml heavy cream
- ginger or cinnamon for sprinkles
- Take all the ingredients out of the refrigerator a couple of hours before cooking so they have time to warm up to room temperature. Preheat the oven to 170°C. Prepare a baking tray and grease 6 silicone muffin molds with butter.
- Beat the softened butter until it becomes airy. Add the erythritol, almond flour, salt, and ginger powder and mix the dough. Divide into 6 portions and spread over the bottom of the muffin molds. Place the molds in the oven and bake for about 10 minutes until golden. Remove the molds from the oven and allow the crust to cool.
- Prepare the cheese layer. Whisk together the cream cheese and erythritol for a couple of minutes until airy and smooth. Continue whisking and add the egg, cream, all the spices, and a pinch of salt, one at a time. Pour the cheese mixture over the cooled crust in the molds and place them back in the oven for another 20 minutes. The finished cheesecakes are firm around the edges of the cheese layer, but the center should still be jelly and a little choppy. This will go away as it cools, but the cheesecakes won't dry out and remain tender.
- Let the cheesecakes cool in the molds and place them in the refrigerator for about 3 hours, or better yet, overnight without taking them out.
- Decorate finished cheesecakes with whipped cream and a little sprinkle of ginger and golden cinnamon. It tastes like a holiday!
- The macros are listed without the decorations.
- Store cheesecakes in the refrigerator for up to 5 days.