Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Gingerbread Cheesecake cups
Author:
Angela Coleby
Print Recipe
Ingredients
Dough
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
Filling
4
oz
112g cream cheese, softened
2
tablespoons
erythritol
or sugar substitute
2
tablespoons
double cream
1
teaspoon
vanilla extract
Instructions
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
Notes
Makes 6
Nutritional Info per cup: 199 Calories, 16g Fat, 4g Protein, 9g Total Carbs, 5g Fibre, 4g Net Carbs