Keto Gingerbread Cheesecake
Indulge in the festive flavors with this Keto Gingerbread Cheesecake, a delicious low-carb dessert that combines the warm spices of gingerbread with the creamy richness of cheesecake. Perfect for holiday gatherings or a decadent treat without the carbs!
Servings 8
Ingredients
- **For the crust:**
- - 1 1/2 cups almond flour 150g
- - 1/4 cup granulated erythritol 48g
- - 1 tsp ground ginger 2g
- - 1/2 tsp ground cinnamon 1g
- - 1/4 tsp ground nutmeg 0.5g
- - 1/4 tsp ground cloves 0.5g
- - 1/4 cup unsalted butter melted (60ml)
- **For the filling:**
- - 24 oz cream cheese softened (680g)
- - 1 cup powdered erythritol 192g
- - 1 tsp vanilla extract 5ml
- - 1 tsp ground ginger 2g
- - 1/2 tsp ground cinnamon 1g
- - 1/4 tsp ground nutmeg 0.5g
- - 1/4 tsp ground cloves 0.5g
- - 3 large eggs
- - 1/4 cup sour cream 60ml
- **For the topping optional:**
- - Whipped cream
- - Keto-friendly gingerbread cookies crumbled
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Make the crust by combining almond flour, granulated erythritol, ginger, cinnamon, nutmeg, and cloves in a mixing bowl. Add melted butter and mix until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
- Prepare the filling by beating the softened cream cheese in a large bowl with an electric mixer until smooth. Add powdered erythritol, vanilla extract, ginger, cinnamon, nutmeg, and cloves, mixing until well combined.
- Add the eggs one at a time, beating just until blended after each addition. Stir in the sour cream.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake for 50 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
- Serve with a dollop of whipped cream and a sprinkle of crumbled keto-friendly gingerbread cookies, if desired.
Notes
- The cheesecake can be stored in the refrigerator for up to 5 days.
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before beginning to ensure a smooth batter.
- For a firmer cheesecake, add an extra 10 minutes to the baking time.
- The optional gingerbread cookie topping adds festive flair but ensure it's a keto-friendly version to keep the dessert low-carb.
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature before beginning to ensure a smooth batter.
- For a firmer cheesecake, add an extra 10 minutes to the baking time.
- The optional gingerbread cookie topping adds festive flair but ensure it's a keto-friendly version to keep the dessert low-carb.