No-Bake Keto Eggnog Cheesecake-For-1

No-Bake Keto Eggnog Cheesecake-For-1

Ingredients

• 20 g almond flour
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 pinch ground cloves
• 2 tsp butter ((grass-fed))
• 3 tsp Swerve Sweetener (confectioners or xylitol*)
• 1/8 tsp blackstrap molasses ((grass-fed))
• 1 pinch kosher salt
• 40 g sour cream
• 70 g cream cheese ((grass-fed))
• 3 tbsp Swerve Sweetener (confectioners or xylitol
• 1/2 tsp vanilla extract ((grass-fed))
• 1/4 tsp nutmeg ((grass-fed))
• 3 tbsp eggnog ((grass-fed))
• whipped cream
• nutmeg (freshly grated)

Instructions

1. For the keto gingersnap crustLightly toast almond flour in a saucepan over medium heat, until lightly golden and fragrant (2-4 minutes), tossing it about every so often to keep it from burning.
2. Add in the three spices and continue to toast it until fully golden and the spices become very aromatic, 2-4 minutes more.
3. This is very important taste-wise, so don't skip! Add in the butter, sweetener, molasses (optional) and salt.
4. Taste for sweetness and season to taste.
5. Continue to cook for 4-5 minutes until the butter is fully cooked.
6. Set aside while you make the cheesecake.