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.
Ingredients List
CRUST
- 3/4 cup ground flaxseed
- 3/4 cup almond flour
- 1/4 cup powdered erythritol (Swerve confectioners’ preferred)
- 1/3 cup butter, melted
- 1/8 tsp kosher salt
CHEESECAKE
- 16 oz cream cheese, softened
- 2/3 cup powdered erythritol (Swerve confectioners’ preferred)
- 1/8 tsp kosher salt
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp ground fennel
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/8 tsp allspice
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
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
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The cheese cake itself is very yummy the flaxseed/almond base not so much. But it’s still satisfying when I crave something sweet.
I like to make my own crust with almond flour, coconut flour, monk fruit sweetener, pecans and butter. Yummy!