Keto Mini Gingerbread Cheesecakes

December 19, 2019Laura

These Mini Gingerbread Cheesecakes are amazing! I was recipe developing last week and really wanted something gingerbread flavored to enjoy during the holidays. I decided to take my regular mini cheesecake recipe and add in a few spices to make them gingerbread flavored. They turned out delicious and will be a perfect sweet treat after Christmas dinner!

I can’t believe Christmas is next week! I’ve been planning my dinner menu and really wanted a gingerbread flavored dessert. Cheesecake is one of my favorites, so I decided to go with that. I used my regular cheesecake base recipe and added in some ground ginger, cinnamon, nutmeg, cloves and allspice. They smelled delicious baking and the gingerbread flavor was spot on. So yummy!

If you need some Christmas dinner side ideas, you can check out my Keto Holiday Side Ideas post here. I’m also going to make the Bacon & Ham Breakfast Casserole, Keto Candied Pecans and Keto Hot Chocolate recipes all from my E-Cookbook. I won’t be writing another blog post until after Christmas, so I want to wish you and your family a happy holiday! I’ll also be taking a few days off from social media to enjoy time with my family. Merry Christmas!

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Now Available: I just released my E-Cookbook with 40+ easy Keto/Low Carb recipes. For more information click here.

Print Recipe

Keto Mini Gingerbread Cheesecakes

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 12 Cheesecakes
  • Calories 185.9



  • 1 cup superfine almond flour
  • 1/4 cup chopped pecans
  • 2 Tbsp sugar free maple syrup, I use ChocZero
  • 2 Tbsp (28g) butter, melted
  • 2 Tbsp powdered erythritol
  • 1 Tbsp brown sugar substitute
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg


  • 8 oz package cream cheese, softened
  • 1/4 cup sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup powdered erythritol
  • 1.5 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice


  • 1)

    Preheat oven to 325 degrees F. Line a muffin tin with 12 cupcake liners or use silicone baking cups. 

  • 2)

    In a food processor, add all crust ingredients and pulse until well combined. Divide crust mixture evenly between liners and press mixture down. Bake for 7 minutes. 

  • 3)

    For the filling: Beat cream cheese until smooth. Beat in sour cream. Add in the egg, vanilla extract and erythritol. Beat until combined.

  • 4)

    Add ground ginger, cinnamon, nutmeg, cloves and allspice to mixture, then stir until fully combined. 

  • 5)

    Divide filling between each prepared crust and bake for 20 minutes, or until set. 

  • 6)

    Allow to cool for 15 minutes, then place in refrigerator for at least 3 hours before eating. Top with whipped cream, if desired. 

Nutrition (Per Cheesecake)

Net Carbs2.1g
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