fbpx

 

Mini Chai-Spiced Cheesecakes

These kid-approved mini chai-spiced cheesecakes are perfect for a fall holiday dessert, snack or breakfast bite. Try using different spices depending on the seasonor you prefer. Subbing in 1 teaspoon of ground cardamom for the spice mixture and serving with fresh blueberries is great for the summer. Replace the vanilla with caramel extract and substitute 2 teaspoons (5 g) of cinnamon for the spices for a mid-winter treat. These cheesecakes store well in the refrigerator so it is worth making a batch ahead of time.
[Reprinted with permission from Carb Manager's Keto Diet Cookbook by Carb Manager, Page Street Publishing Co. 2020. Photo credit: Becky Winkler.]
To read our full cookbook review click here.
Serves 12 One Serving: 1 cheesecake

Ingredients List

CRUST

CHEESECAKE

+ Add Recipe to Shopping List

Instructions

  • Preheat the oven to 350°F (175°C). Line a twelve-count cupcake pan with muffin liners.
  • To make the crust, combine the ground flax-seed, almond flour, erythritol, melted butter and salt in a mixing bowl. Spoon the mixture into the muffin liners, dividing evenly between the cups (each cup will get about 1 heaping tablespoon [15 g]) and press the mixture down firmly into each cup with the back of a spoon.
  • To make the cheesecakes, place the cream cheese, erythritol and salt in a medium-sized mixing bowl. Whip with a hand mixer or in a stand mixer with a paddle attachment until uniformly mixed, then add the eggs, one at a time, mixing well until combined after each addition. Add the vanilla and mix until slightly fluffy. Add the fennel, cinnamon, ginger,allspice, cardamom and cloves, and blend briefly until combined.
  • Divide the cream cheese among the twelve cups, using a spoon to scoop out the mixture, and a second spoon to scrape the creamcheese off of the first spoon.
  • Bake for 20 to 25 minutes, or until the cheese-cakes are set and slightly puffed.
  • Allow the cheesecakes to cool slightly at room temperature, then put them in the refrigerator for at least 30 minutes to chill completely. Served Chilled

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

3 reviews

3 responses to “Mini Chai-Spiced Cheesecakes”

  1. I worry about using the flaxseeds in anything that must bake at a temperature to fully cook eggs. Flaxseed is a very delicate seed and can become toxic if it gets too much heat. I would suggest you substitute another heat tolerant nut or seed. If you are using the flaxseed to bind the crust maybe using it for an unbaked cheese cake would be better.

  2. I like to make my own crust with almond flour, coconut flour, monk fruit sweetener, pecans and butter. Yummy!

  3. 3 stars
    The cheese cake itself is very yummy the flaxseed/almond base not so much. But it’s still satisfying when I crave something sweet.

WRITE A REVIEW

Your email address will not be published.

Your Rating




Featured Recipes