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.
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.
- 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.
- This keto gingerbread cheesecake is perfect served on it’s own.
- To take this cheesecake to the next level serve with some whipped cream.
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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…
- Keto Slice – Chocolate and Berry
- Keto Scones
- Keto Fried Ice Cream
- Chocolate Peanut Butter cookies
- Keto Gingerbread Cheesecake
- Keto Panna Cotta – Chai flavour
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Loaf – Blueberry & Lemon
- White Chocolate Keto Fat Bomb
- Keto Whoopie Pies
- Whipped Cream
- 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.
- 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.
- 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.