Prep Time: 1 hour
Cook Time: 12 hours
Servings: 6 servings
Carbohydrates: 3.5g
Ingredients
Crust
- 100 g almond flour
- 50 g butter
- 30 g erythritol
- ½ tsp ginger powder
- salt
Cheese layer
- 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
- salt
Decorations
- 100 ml heavy cream
- ginger or cinnamon for sprinkles
Instructions
- 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!
Notes
- The macros are listed without the decorations.
- Store cheesecakes in the refrigerator for up to 5 days.
Nutrition
Serving: 1cheesecake | Calories: 290kcal | Carbohydrates: 3.5g | Protein: 5.5g | Fat: 29g