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.

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.