Cheesecake Eggnog Cookie Cups
Gingerbread cookies and eggnog cheesecake combined into a cup!
Servings: 8 Gingerbread Cups
Calories: 260kcal
Ingredients
Gingerbread Cups
- 1 Cup almond flour
- ½ teaspoon Xanthan Gum
- 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
Low Carb Eggnog
- 2 eggs beaten
- 3 tablespoon powdered sweetener sugar substitute
- 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 Cheesecake Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese
- ½ cup powdered sweetener sugar substitute
- ¼ cup low carb eggnog
- ¼ teaspoon ground nutmeg
- pinch of cinnamon
Instructions
Gingerbread Cups Instructions
- Combine almond flour, xanthan gum and all dry ingredients together
- 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)
- Add the whisked egg, vanilla, molasses and the apple cider vinegar, continue to mix until small pellets form
- Grab the mixture with your hands and knead the dough until well mixed together to form a ball
- Wrap ball with plastic wrap and store in fridge for about an hour
- 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? Uuse a 4" round plate if you have one) If you want a thick crust like the photos above, ⅛" should work.
- 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.
- Place each shell into a muffin tin, no butter or parchment needed as the butter in the crust should be enough.
- Bake at 375 degrees for 7 to 10 minutes. (I did not blind bake them)
- Let them cool completely before filling them
Eggnog Cheesecake Filling
- Whip the heavy cream until stiff peaks form
- Add the dry ingredients to the whipped cream and mix
- Now add the eggnog and mix
- Add the cream cheese in chunks and mix until smooth
- Refrigerate for about 2 hours
- Scoop up the cooled mixture into the gingerbread cups
- Serve cold and eat within 2-3 days, or freeze up to 4 weeks.
Nutrition
Serving: 8Cups | Calories: 260kcal | Carbohydrates: 4g | Fiber: 2g
