I’m excited to share with you my keto gingerbread cheesecakes recipe. It’s a delicious and easy no bake keto dessert that is gluten-free, low-carb, and sugar-free, but it tastes amazing. It has a gingerbread cake layer, a cheesecake layer, and a sprinkle of cinnamon on top. It’s perfect for the holiday season or any occasion when you want a festive and cozy treat.
I love this classic Christmas flavor combination of gingerbread and cheesecake, so I decided to combine them in this keto-friendly recipe. The result is a moist, fluffy, creamy, and spicy keto dessert that will make you feel like you’re not missing out on anything.
In this post, you’ll find the ingredients, instructions, and tips for making this keto gingerbread cheesecake recipe. You’ll also find some FAQs and variations in the end. I hope you’ll enjoy this recipe as much as I do.
If you want to skip the details and go straight to the recipe card, you can scroll down to the bottom of this post. There you can print the recipe or save it to your Pinterest account for later. You can also find some related recipes that you might like.
Table of Contents
Why I’ve Created This Keto Dessert Recipe
I have always loved gingerbread and cheesecake. They are two of my favorite desserts, especially during the holiday season. There is something about the warm and spicy gingerbread flavor and the rich and creamy cheesecake texture that makes me feel cozy and festive. However, as a keto dieter, I had to avoid these desserts because they are loaded with sugar and carbs. That’s why I decided to create my own keto-friendly version of gingerbread cheesecake. I wanted to enjoy this delicious treat without ruining my keto diet.
It took me some trial and error to find the perfect recipe for keto gingerbread cheesecake. I experimented with different flours, sweeteners, spices, and baking methods until I found the best combination. I used almond flour and for the gingerbread cake layer, which gave it a moist and fluffy texture. I used Swerve for the sweetener, which gave it a natural and sugar-free sweetness. I used ginger, cinnamon, nutmeg, and cloves for the spices, which gave it a warm and spicy flavor. I also added some cocoa powder to the cake layer, which gave it a deeper and richer color and taste.
These keto gingerbread mini cheesecakes are so delicious and satisfying. They are perfect for Christmas dinner, holiday parties, or any occasion when you want a festive and cozy treat. My family and friends love them, and they can’t believe they are keto-friendly. They always ask me for the recipe, and I’m happy to share it with them.
That’s the story behind my keto gingerbread cheesecake recipe. I hope you’ll enjoy it as much as I do. It’s one of my favorite keto desserts, and I’m sure it will become one of yours too.
Let me know what you think of it in the comments below. I’d love to hear from you.
Low-Carb Gingerbread Cheesecake Bites Ingredients
To make these keto gingerbread cheesecakes, you’ll need the following ingredients:
For the crust:
- 1 1/2 cup almond flour: This is a low-carb and gluten-free flour that is made from ground almonds. It gives the crust a nutty and buttery flavor and a crumbly texture.
- 1/4 cup swerve: This is a natural and sugar-free sweetener. It has zero calories and zero net carbs, and it does not affect blood sugar or insulin levels. You can use Swerve as a 1:1 substitute for sugar in baking and cooking.
- 1/4 cup butter, melted: It adds richness and moisture to the crust. You can use unsalted or salted butter, depending on your preference. You can also use coconut oil or ghee as a dairy-free alternative.
- 1 teaspoon ground ginger: It adds a warm and spicy flavor and aroma to the crust. You can use fresh or powdered ginger, depending on your availability and taste.
- 1 teaspoon cinnamon: It adds a sweet and aromatic flavor and aroma to the crust. You can use any type of cinnamon, such as Ceylon or Cassia, depending on your preference.
- Optional: You can use gingerbread spice instead of the ginger and cinnamon if you prefer.
For the filling:
- 16 oz cream cheese, softened: It adds a smooth and tangy flavor and texture to the filling. You can use full-fat cream cheese. You should soften the cream cheese at room temperature before using it, to make it easier to blend.
- 3/4 cup Swerve: See above.
- 1/4 cup heavy cream: It adds richness and creaminess to the filling. You can use sour cream, heavy whipping cream, or double cream, depending on your availability and preference.
- 1 teaspoon vanilla extract: It adds a sweet and fragrant flavor and aroma to the filling. You can use pure or imitation vanilla extract but make sure you use a sugar-free version.
- 1/2 teaspoon gelatin: It acts as a thickener and stabilizer for the filling. It helps the filling set and holds its shape. You can also use agar-agar as a vegetarian alternative.
- 2 tablespoons water: It is used to dissolve and activate the gelatin. You can use cold or warm water, depending on the gelatine packaging instructions.
- 1 teaspoon cinnamon.
- 1 teaspoon nutmeg: It adds a warm and nutty flavor and aroma to the filling. You can use fresh or ground nutmeg, depending on your availability and taste.
- 1/4 teaspoon cloves: It adds a pungent and spicy flavor and aroma to the filling. You can use whole or ground cloves, depending on your preference.
- Optional: 1/4 teaspoon salt: It adds deeper flavor to the cheesecake filling.
For the topping:
- Sprinkle of cinnamon: This is the same spice as above. It is used to sprinkle on top of the cheesecakes for decoration and extra flavor. You can also use some whipped cream, keto gingerbread cookies, or cream cheese frosting as additional toppings if you like.
These are the ingredients you’ll need to make 12 servings of keto gingerbread cheesecakes.
Instructions on How to Make Keto Gingerbread Cheesecakes
To make this low-carb dessert, you’ll need to follow these steps:
- In a mixing bowl, whisk together the dry ingredients: almond flour, swerve, ginger, and cinnamon.
- Add the melted unsalted butter and stir until well combined. The mixture should resemble wet sand. You can also use coconut oil or ghee instead of butter if you want a dairy-free option.
- Divide the crust mixture evenly among the prepared silicone muffin liners and press firmly to form a thin layer. You can use a spoon, a measuring cup, or your fingers to do this. Make sure the crust covers the bottom and slightly up the sides of the muffin cups.
- In a food processor add the cream cheese, swerve, heavy cream, vanilla extract, cinnamon, nutmeg, and cloves and beat until well combined and smooth. You can also use a stand mixer or a blender to do this if you prefer. You can adjust the amount of spices according to your taste.
- In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. This is the thickener for the filling. You can also use agar-agar instead of gelatin if you want a vegetarian option.
- Add the gelatin mixture to the cream cheese mixture and beat until well incorporated.
- Spoon or pour the filling over the crusts, filling each cup almost to the top. Reserve about 1/4 cup of the filling mixture.
- Add 1 tbsp of cocoa powder to the 1/4 cup of mixture.
- Drizzle some of the chocolate mixture over each cheesecake and swirl it with a toothpick to make a marble pattern. You can use more or less chocolate mixture, depending on your preference.
- Refrigerate the cheesecakes for at least 2 hours or overnight. This will help them firm up and develop their flavor. You can also freeze them for up to 3 months in freezer bags or an airtight container. Just thaw them in the fridge before serving.
- Enjoy your keto gingerbread cheesecakes as they are or with some toppings of your choice. You can sprinkle some cinnamon, whipped cream, keto gingerbread cookies, or sugar-free caramel sauce on top of them.
Keto Gingerbread Cheesecakes: Gluten Free, Low-Carb Dessert
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes0
minutes266
kcal2
hours2.7
grams15
minutesI’m excited to share with you my keto gingerbread cheesecakes recipe - a dessert recipe for healthy living. It’s a delicious and easy keto dessert that is gluten-free, low-carb, and sugar-free, but it tastes amazing. It has a gingerbread cake layer, a cheesecake layer, and a sprinkle of cinnamon on top. It’s perfect for the holiday season or any occasion when you want a festive and cozy treat.
I love this classic Christmas flavor combination of gingerbread and cheesecake, so I decided to combine them in this keto-friendly recipe. The result is a moist, fluffy, creamy, and spicy keto dessert that will make you feel like you’re not missing out on anything.
Only 2.7 grams of net carbs!
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Ingredients
- Keto Gingerbread Cheesecakes Cookie Crust
3/2 cups 3/2 Almond Flour (1 + 1/2 cups/168 grams)
1/4 cup 1/4 Swerve (50 grams)
1/4 cup 1/4 Unsalted Butter, melted (57 grams)
1 teaspoon 1 Ground Ginger (2 grams)
1 teaspoon 1 Ground Cinnamon (2.6 grams)
- Keto Gingerbread Cheesecakes Filling
16 oz 16 Cream Cheese (450 grams)
1/4 cup 1/4 Heavy Cream (60 grams)
3/4 cup 3/4 Swerve (150 grams)
1 teaspoon 1 Sugar-Free Vanilla Extract (4 grams)
1 teaspoon 1 Ground Cinnamon (2.6 grams)
1/2 teaspoon 1/2 Ground Nutmeg (2.2 grams)
1/4 teaspoon 1/4 Ground Cloves (0.6 grams)
1/2 teaspoon 1/2 Gelatine (1.8 grams)
2 tablespoons 2 Water (30ml)
Directions
- Keto Gingerbread Cheesecakes Cookie Crust
- In a mixing bowl, whisk together the dry ingredients: almond flour, swerve, ginger, and cinnamon.
- Add the melted unsalted butter and stir until well combined. The mixture should resemble wet sand. You can also use coconut oil or ghee instead of butter if you want a dairy-free option.
- Divide the crust mixture evenly among the 12 prepared silicone muffin liners and press firmly to form a thin layer. You can use a spoon, a measuring cup, or your fingers to do this. Make sure the crust covers the bottom and slightly up the sides of the muffin cups.
- Refrigerate while preparing the filling.
- Keto Gingerbread Cheesecakes Filling
- In a food processor add the cream cheese, swerve, heavy cream, vanilla extract, cinnamon, nutmeg, and cloves and beat until well combined and smooth. You can also use a stand mixer or a blender to do this if you prefer. You can adjust the amount of spices according to your taste.
- In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. This is the thickener for the filling. You can also use agar-agar instead of gelatin if you want a vegetarian option.
- Add the gelatin mixture to the cream cheese mixture and beat until well incorporated.
- Spoon or pour the filling over the crusts, filling each cup almost to the top. Reserve about 1/4 cup of the filling mixture.
- Add 1 tbsp of cocoa powder to the 1/4 cup of mixture.
- Drizzle some of the chocolate mixture over each cheesecake and swirl it with a toothpick to make a marble pattern. You can use more or less chocolate mixture, depending on your preference.
- Refrigerate the cheesecakes for at least 2 hours or overnight. This will help them firm up and develop their flavor. You can also freeze them for up to 3 months in freezer bags or an airtight container. Just thaw them in the fridge before serving.
- Enjoy your keto gingerbread cheesecakes as they are or with some toppings of your choice. You can sprinkle some cinnamon, whipped cream, keto gingerbread cookies, or sugar-free caramel sauce on top of them.
Recipe Video
Notes
- You can use any sweetener. Please adjust the amounts if needed.
- You can use vegan options for Vegan Keto Gingerbread Cheesecakes - see the FAQ for swaps.
Nutrition Facts
- Serving: 12g
- Calories: 266kcal
- Carbohydrates: 21g
- Protein: 5.8g
- Fat: 28g
- Fiber: 19g
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FAQ
In this section, I’m going to answer some frequently asked questions about keto gingerbread cheesecakes. If you have any other questions, feel free to leave them in the comments below and I’ll try to answer them as soon as possible.
Q: How do I store keto gingerbread cheesecakes?
A: You can store keto gingerbread cheesecakes in the fridge for up to 5 days in an airtight container. You can also freeze them for up to 3 months in freezer bags or an airtight container. Just thaw them in the fridge before serving.
Q: How do I make keto gingerbread cookies for the topping?
A: You can make keto gingerbread cookies by following this easy recipe. You’ll need almond flour, coconut flour, brown sugar substitute, butter, egg, vanilla extract, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. You’ll also need some cookie cutters and a cookie sheet. You can bake the cookies for 10 to 12 minutes or until golden and crisp. You can use them to decorate your keto gingerbread cheesecakes or enjoy them as a snack.
Q: Can I use a different sweetener instead of Swerve?
A: Yes, you can use a different sweetener instead of Swerve, as long as it is keto-friendly and has a similar sweetness level. You can use monk fruit, allulose, stevia, or erythritol, depending on your preference and availability. You can also adjust the amount of sweetener according to your taste and sweetness level.
Q: Can I make keto gingerbread cheesecakes in a different shape or size?
A: Yes, you can make keto gingerbread cheesecakes in a different shape or size, depending on your preference and equipment. You can use a 9-inch springform pan to make a large cheesecake, or a mini muffin pan to make mini cheesecake bites. You can also use different cookie cutters to make different shapes, such as stars, hearts, or trees. You just need to adjust the amount of ingredients accordingly.
Q: Can I make keto gingerbread cheesecakes dairy-free or vegan?
A: Yes, you can make keto gingerbread cheesecakes dairy-free or vegan, by using some substitutions and modifications. You can use coconut oil or ghee instead of butter, coconut cream instead of heavy cream, vegan cream cheese instead of regular cream cheese. You can also use agar-agar instead of gelatin. You just need to make sure that the ingredients you use are keto-friendly and have a similar texture and flavor.
In summary, these keto gingerbread cheesecakes are a delicious and easy keto dessert that will make your holiday season more festive and cozy. They are gluten-free, low-carb, and sugar-free, but they taste just like the real thing. They have a gingerbread cake layer, a cheesecake layer, and a whipped cream topping. They are perfect for Christmas dinner, holiday parties, or any occasion when you want a festive and cozy treat.
If you enjoyed this keto gingerbread cheesecake recipe, please leave a comment below and let me know what you think. I’d love to hear from you. And don’t forget to share this post with your friends and family who might love it too. Thank you for reading and happy holidays! See more delicious recipes below.
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