Go Back

Gingerbread Cheesecake cups

Author: Angela Coleby
Print Recipe



  • ½ cup 56g coconut flour
  • ¼ cup erythritol or sugar substitute
  • ¼ cup 56g butter, unsalted, softened
  • 1 egg beaten
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt


  • 4 oz 112g cream cheese, softened
  • 2 tablespoons erythritol or sugar substitute
  • 2 tablespoons double cream
  • 1 teaspoon vanilla extract


  • Pre-heat the oven to 180C/350F degrees.
  • In a bowl, mix the coconut flour, erythritol, baking powder, spices and salt together.
  • Add the butter, egg and vanilla and mix into a dough.
  • Line a muffin tin with 6 cases.
  • Roll the dough into 6 balls.
  • Press the dough balls into the case making sure that there is a large “well” in the middle and spreading the edges out.
  • Bake for 18-20 minutes until golden and firm.
  • Remove and set aside to cool.
  • Blend the erythritol, cream cheese, vanilla extract and double cream until smooth.
  • Pipe into the gingerbread cases. Or spoon it in.
  • Eat and enjoy


Makes 6
Nutritional Info per cup: 199 Calories, 16g Fat, 4g Protein, 9g Total Carbs, 5g Fibre, 4g Net Carbs