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.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.