Cheesecake Eggnog Cookie Cups

3 Recipe Steps

1. Gingerbread cups
2. Low carb eggnog
3. Eggnog Cheesecake Filling

Gingerbread Cups

Makes 8 Gingerbread Cups

Ingredients

• 1 Cup almond flour - I use this one
• ½ teaspoon Xanthan Gum - I use this one
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 large egg
• 2 teaspoon Apple Cider Vinegar
• 1 tablespoon Cream Cheese
• 1.5 tablespoon Molasses
• 1 teaspoon Vanilla
• ¼ teaspoon ground cloves
• 1 tablespoon ground ginger

Instructions

1. Combine almond flour, xanthan gum and all dry ingredients together
2. Next, add butter and cream cheese and combine with a pastry blender or with two forks (do this step quickly so the butter doesn't melt)
3. Add the whisked egg, vanilla, molasses and the apple cider vinegar, continue to mix until small pellets form
4. Grab the mixture with your hands and knead the dough until well mixed together to form a ball
5. Wrap ball with plastic wrap and store in fridge for about an hour
6. After an hour roll out dough on a parchment paper, you may want to use another piece of parchment on top to roll out the dough to ⅛" thick.  Then using a 4" cookie cutter, cut out the shells.  (don't have a 4" cutter? Use a 4" round plate if you have one)    If you want a thick crust like the photos above, ⅛" should work.
7. If you roll it out too thin it will be difficult to lift off the parchment paper. If this happens, form them into a ball and then flatten them out with your palms.
8. Place each shell into a muffin tin, no butter or parchment needed as the butter in the crust should be enough.
9. Bake at 375 degrees for 7 to 10 minutes. (I did not bling bake them)
10. Let them cool completely before filling them

Low Carb Eggnog

Ingredients

• 2 eggs beaten
• 3 tablespoon powdered erythritol - I use this
• 2 ⅓ cups cream (I used 10% cream)
• 1 teaspoon vanilla
• Dash of nutmeg

Blend all together and serve chilled, save ¼ cup for the Eggnog Cream Cheese Filling

Eggnog Cream Cheese Filling

Ingredients

• 1 cup heavy whipping cream
• 8oz cream cheese
• ½ cup powdered erythritol - I use this
• ¼ cup low carb eggnog
• ¼ teaspoon ground nutmeg
• pinch of cinnamon

Instructions

1. Whip the heavy cream until stiff peaks form
2. Add the dry ingredients to the whipped cream and mix
3. Now add the eggnog and mix
4. Add the cream cheese in chunks and mix until smooth
5. Refrigerate for about 2 hours
6. Scoop up the cooled mixture into the gingerbread cups
7. Serve cold and eat within 2-3 days, or freeze up to 4 weeks.

Each Gingerbread Eggnog Cup is 2g net carbs

The eggnog cream cheese filling can be used to frost your favourite low carb cakes as well.