Dan LOVES cheesecake. This keto gingerbread cheesecake has quickly become her favourite for Christmas. The gingerbread flavours are excellent for a Christmas treat and combines two great recipes of gingerbread and cheesecake to create the ultimate dessert.
Note from Dan – Don’t feel like it has to be Christmas to enjoy this delicious keto gingerbread cheesecake. She enjoys it year round and it definitely doesn’t have to be Christmas to indulge in this tasty cheesecake!
Keto Gingerbread Cheesecake
Cheesecake is one of the easiest desserts to convert into a keto friendly option. Swap the sugar for your favourite sweetener and make the base using almond flour and you have an awesome keto friendly dessert. These keto gingerbread cheesecake use the delicious flavours of gingerbread in both the base and the cheesecake to create the perfect flavoured cheesecake.
Dan loves this cheesecake so much that she asked Erika to make this for her for her birthday this year. High praise indeed.
We love to make these keto gingerbread cheesecakes as individual portions as it helps with portion control, which Dan needs. otherwise, she would not stop at one slice. The hardest thing about this keto cheesecake is make sure you don’t over indulge.
If you love cheesecake as much as Dan does, make sure you check out our cheesecake muffins,cheesecake bites and our white chocolate cheesecake.
Gingerbread flavours
Traditional gingerbread is made with molasses, brown sugar, ginger, cloves, allspice and cinnamon. In this keto gingerbread cheesecake recipe we just replaced the molasses and brown sugar with our favourite sweetener, sukrin. For the spices we decided to use ginger, cinnamon and nutmeg.
Ginger is the main flavour of these cheesecake. We love it in both the cheesecake filling and the base. Ground ginger not only is a great way to add flavour, it also has some health benefits. Ginger has long been used for motion sickness, bloating and other digestive complaints. We also love to use ground ginger in this recipe as it is less potent than fresh ginger.
We love cinnamon so much here at Have Butter will Travel, that we have the biggest jar of cinnamon in our cupboard. Cinnamon is the epitome of Christmas for us and it makes these cheesecakes taste like Christmas. Cinnamon also has some great health benefits. it is known to lower blood sugar and reduce heart disease risk factors. When choosing cinnamon, choose the Ceylon cinnamon instead of the Cassia variety.
Nutmeg is another one of those classic Christmas flavours. Nutmeg comes from the nut of a the nutmeg tree, which is native to Indonesia. The inner seed is the nutmeg and mace is the red, lace-like substance that covers the seed. Nutmeg is generally available as the whole seed or ground. The whole seed version is fresher and have more flavour. So, for the best nutmeg flavour buy the whole nutmeg and use a mircoplane or fine grater to grind to a powder.
Tips
- While we love this cheesecake as individual portions, the recipe will also work as a full cheesecake. Use a springform pan to make it easier to remove from the tin. You will need to increase the cook time of the base and the cheesecake.
Suggestions
- This keto gingerbread cheesecake is perfect served on it’s own.
- To take this cheesecake to the next level serve with some whipped cream.
Equipment
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You may need –
- We use these silicone muffin moulds to make our individual cheesecakes.
- If you decide to make a full cheesecake, we would recommend this springform tin.
Keto Gingerbread Cheesecake
Using the flavours of Christmas, this keto gingerbread cheesecake is perfect for a Christmas dessert. Don’t feel this keto dessert should be limited to Christmas, as it’s a delicious dessert any day of the year, just as Dan. The spice mix is what takes this cheesecake from a regular cheesecake to a real winner.
If you like this recipe you may also like…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Salted Caramel Custard
- Keto Cheesecake Fluff
- Keto White Christmas
Ingredients
Spice Mix
- 4-6 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ¼ tsp Salt
Base
- ⅔ cup Almond Flour
- 1 tbsp Coconut Flour
- 1 tbsp Granulated Sweetener
- 30 g Butter, melted (2 tbsp)
Filling
- 250 g Cream cheese, softened and roughly diced (8oz)
- 2 Eggs
- ¼ cup Powdered Sweetener, sifted
- ½ cup Pure Cream (HWC)
- 1 tsp Vanilla Extract
To Serve
- Whipped Cream
Instructions
Spice mix
- In a small bowl, combine all the spice mix ingredients until fully combined. When adding the ground ginger use 4 tsp for a more mild flavour and 6 tsp for a stronger ginger flavour. We like a strong ginger flavour and used 6 tsp.
Base
- Pre heat oven 160C/320F. Prepare your muffin try. We prefer to use silicone muffin moulds. If using a regular muffin tray, line with paper liners or muffin casings.
- In a bowl, place the almond flour, coconut flour, sweetener and 1 tbsp of the spice mix and stir to combine.
- Add the melted butter to the dry ingredient mix and stir to fully combine.
- Divide the mixture between 8 muffin holes, press mixture down with the back of a spoon firmly.
- Place muffin trays in the oven for 10 minutes. remove and set side.
Filling
- In a bowl, place the cream cheese and beat with electric beaters until smooth.
- Add the eggs, sweetener, cream, vanilla and the rest of the spice mix to the cream cheese and beat for a few minutes, until smooth and all combined.
- Divide the cream cheese filling on top the prepared bases. You can fill the cream cheese filling right to the top if necessary. Place the muffin trays back in the oven and bake for 20 minutes. The filling might rise slightly and crack while cooking. It will sink back down when removed from oven.
- Remove from oven, allow to cool completely. Refrigerate in moulds/muffin tray for 3-4 hours, before removing from trays and serving.
Video
Notes
Nutrition Per Serve
How well do these freeze please?
I’d love to make in advance as we travel a long way to family at Christmas.
We have not frozen them before.
As I usually leave out the crust, can you please tell me what the new nutritional value would be without it?
Hey Sonja, you can work it out by entering the ingredients you used into a macro tracking app like cronometer. Hope that helps!
Yum! I too made this for Xmas and received a great response from everyone, including my sister who doesn’t generally like cheesecake. I did double the recipe for springform tin; and cooked at 160deg for 90mins in a water bath in oven, as per previous keto cheesecake recipe I’d made in this size tin. Worked a treat!
Sounds perfect Jamie.
Made these for christmas and got a great response. I will use 4tsp ginger next time as a teeny bit strong. Also needed to cook longer than suggested.
Was great for my gluten free and gaps granddaughter too.
There definitely will be a next time, and might double the recipe👌🥰
Will be checking out other recipes on your list.
Thanks Debbie. Glad you enjoyed them. Ginger is a very specific taste.
Have you dusted the top with the spice mix? I was wanting to put a topper on it to make it look more presentable for a party, I made a large version in a rectangular casserole dish and I was thinking a nice chai cream cheese frosting or to just dust over some more of the spices, however would I need to add some sweetener for dusting?
We didn’t dust the top. Erika sprinkled a tiny bit of cinnnamon on the one with the whipped cream on top. Erika advised if you do want to dust it, powdered sweetener may be needed so it doesn’t taste like all spice powder. We have never served it that way so aren’t too sure, but that is Erika would think if she was doing it. Keep in mind that is untested by us. The chai cream cheese frosting sounds like it would be perfect. May not need the dusting once you have the frosting on it.
Have you ever tried to make these or anything similar using coconut flour for the crust? I would prefer not to use almonds.
We haven’t tried a coconut flour crust yet. Coconut flour doesn’t work the same as almond. Understand wanting a nut free option though.
I’ve done cheesecake bases with coconut flour and desicated coconut with butter and it worked well 😊 goes awesome with lime cheesecake 🖤
Have just put the cheesecakes in the oven. In silicone muffin pans. Do I need tips for getting them out of the pan? Or are they firm enough to hold together? They smell great!
Erika’s advice is to cool them in the fridge before taking them out. Don’t remove them warm.