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prep time
5 h 25 min
cook time
0 min
ready time
5 h 25 min
Keto Gingerbread Cheesecake
This decadently creamy cheesecake is rich with the flavors of gingerbread.
The cheesecake requires a minimum of 5-6 hours setting time but better still, set over night. This is a perfect make-ahead dessert for entertaining guests over the holiday season.
Net Carbs
4.8 g
Fiber
2.5 g
Total Carbs
31.3 g
Protein
7.8 g
Fats
36.9 g
391 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese Spread
14 ounce
Ginger
3 teaspoon
Cinnamon
2 teaspoon
Almond Meal Finely Ground By Simple Truth
1 cup
Unsalted Butter
1 tablespoon
Coconut Oil
1 tablespoon
100% Pure Erythritol by Now
1 cup
Vanilla Extract
1 teaspoon
Heavy Cream
¾ cup
Pecans, Raw
½ cup, halves
Spices Nutmeg Ground
¼ tsp
Cloves, Ground
⅛ teaspoon
Salt, Sea Salt
⅛ teaspoon
Recipe Steps
steps 7
5 h 25 min
Step 1
To prepare the cheesecake base add the almond meal, pecans, butter, coconut oil, ¼ cup of erythritol, 1 teaspoon of cinnamon,1 teaspoon of ground ginger and salt to a food processor.Step 2
Pulse the mixture together to combine, forming a chunky crumb.Step 3
Tip the crumb mixture into a loose bottomed 6 inch cake tin. Use your fingers to press the mixture firmly into the base of the tin in an even layer. Transfer to the fridge to set whilst you prepare the filling.Step 4
Add the remaining erythritol to a food processor and blend until fine and powdered.Step 5
Add the powdered erythritol to a large mixing bowl along with the cream cheese, the remaining ginger, cinnamon, nutmeg, cloves and vanilla. Beat together until smooth.Step 6
Add the cream to the cream cheese mixture and whisk together until smooth.Step 7
Spoon the mixture over the set cheesecake base and transfer to the fridge for a minimum of 5 hours or until set.
Comments
GillieK 5 years ago
Really enjoyed this - even my fussy 14 year old son wanted seconds! Didn't have ground cloves so used 5 spice instead. Froze what was left - it defrosts nicely in the fridge. A real treat, thanks so much for the recipe!
recipewriter 5 years ago
You're most welcome, thank you for your feedback :)