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Keto Gingerbread Cheesecakes

Keto Gingerbread Cheesecakes

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Makes 6 servings Calories 260 Prep Time 20 minutes Total Time 40 minutes Made with Splenda® Monk Fruit Sweetener


To Make the Crust:

  1. Preheat the oven to 300°F. Set 6 silicone muffin liners into a 6 cavity muffin pan, or simply set them on a cookie sheet.
  2. In a medium bowl, whisk together the almond flour, Splenda Monk Fruit Sweetener, ginger, and salt. Whisk in the butter until the mixture begins to clump together.
  3. Divide evenly among the muffin cups, pressing firmly and evenly into the bottom. Bake 10 minutes, then remove and let cool while preparing the filling.

To Make the Filling:

  1. In a large bowl, beat the cream cheese and Splenda Monk Fruit until smooth and creamy. Beat in the heavy cream, then beat in the ginger, cinnamon, cocoa powder, and cloves.
  2. Scape down the sides of the bowl and the beaters, and then add the egg and beat until just combined. Do not overbeat.
  3. Divide the mixture among the muffin cups, filling almost all the way to the top. Bake at 300°F for 15-to-20 minutes, until the sides are set but the centers still wobble slightly when shaken.
  4. Remove and let cool completely, then refrigerate for at least 2 hours to set before removing the silicone liners.


  • Top with sugar free whipped topping if desired.

Nutrition Info Per Serving

Serving Size: 1 cheesecake

Net Carbs 6g
Calories 260
Total Fat 23g
Saturated Fat 11g
Cholesterol 85mg
Sodium 180mg
Total Carbs 23g
Dietary Fiber 1g
Sugars 2g
Added Sugars 0g
Protein 6g
Contains 16g Erythritol