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.
Mini Chai-Spiced Cheesecakes
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
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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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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.
I found this online after asking about baking the flaxseeds
A: Studies have shown that both the ALA and lignans in flaxseed remain stable, that is they do not “break down” under common baking temperatures of 178ºC (350ºF). In baking, milled flax can be substituted for the fat used in recipes at a ratio of 3:1.
I like to make my own crust with almond flour, coconut flour, monk fruit sweetener, pecans and butter. Yummy!
The cheese cake itself is very yummy the flaxseed/almond base not so much. But it’s still satisfying when I crave something sweet.