Christmastime is right around the corner, and these Gingerbread Keto Cheesecake Fluff Cups are a must-try! These tasty and festive little morsels are gluten free, nut-free, and simple to make with only 3 net carbs, and 3 grams of sugar per serving. Enjoy the distinctive spiced taste of the holidays, without all the sugar of traditional gingerbread treats in these bite sized gingerbread cheesecake fluff cups!
Disclosure: This post is a paid partnership with our friends at Egglife Foods. The cup “crust” in these keto gingerbread fluff cup is made with Egglife Foods original egglife® egg white wraps. Egglife Foods uses cage-free eggs instead of flour to reimagine carb heavy foods. These egg white wraps are totally keto friendly. They’re also completely grain and gluten free, low in calories and carbs, making them absolutely perfect for our way of eating. We’ll share all the details about Egglife Foods later on, so keep reading! Thank you for supporting brand thats help keep our website going!
When you think of gingerbread, you think of that warm, distinct taste that only comes around but once a year. What makes these so special is that they include all of the flavors of traditional gingerbread, with a few simple swaps to make it low in sugar. Our goal is to give you guys easy, low sugar, low carb and keto friendly solutions to all of your favorite holiday flavors. While this recipe does include a small amount real molasses for the most authentic gingerbread flavor, we were able to lower the carbs by using just a few simple swaps.
- Egglife Foods original egglife egg-white wraps
- Full fat cream cheese, room temperature
- Brown sugar replacement
- Sugar free maple syrup replacement
- Vanilla extract
- Kosher salt
- Cinnamon, ground
- Ginger, ground
- Nutmeg, ground
- Cloves, ground
- Heavy whipping cream, chilled
- Baking spray or butter, for the outside of the egg white cups
- Garnish with: whipped cream (optional) + “gingerbread dust”, optional (see recipe below)
How to Make These Gingerbread Keto Cheesecake Fluff Cups:
Let your cream cheese blocks sit out on the counter for about an hour or so before you start. You want the cream cheese to be room temperature so that it can blend together smooth and without lumps. Keep the heavy whipping cream in the fridge though, you want it to be really cold before whipping it.
In a mixing bowl, cream together your softened cream cheese and brown sugar replacement with a hand mixer for about 5 minutes, until creamy and smooth. You don’t want there to be any grainy bits with the brown sugar replacement. Once smooth, add in your molasses, maple syrup replacement, kosher salt, vanilla extract, cinnamon, ginger, cloves and nutmeg and cream together until smooth again. Place in the freezer while you work on the heavy whipping cream.
Whip your heavy whipping cream until stiff peaks form, gently fold into your cream cheese mixture until creamy and smooth. Place mixture in the freezer to chill while you work on the cups.
Cut your egg white wraps in half, then in half again until you have 4 roughly equal sized pieces. Preheat your oven to 350°F. In a muffin tin, take one piece of the the wrap, then spray it with baking spray or cooking spray. Overlap with a second piece, then spray again. You may need to adjust the pieces slightly form a “cup” shape. Sprinkle with a bit of “gingerbread dust” if you want, then bake for 15-20 minutes until the wraps seal together.
After baking, spray with baking spray on the outside of the egg white cups, then roll in the gingerbread dust if you want. Using a cookie scoop or spoon, place the gingerbread keto cheesecake fluff batter into the cups. You will have enough of the cheesecake fluff to fill 12-16 cups, depending on how full you like them. Refrigerate or freeze until it’s time to serve, then top with whipped cream and more gingerbread dust, if desired.
What Are Egglife Foods Egg White Wraps?
We were first introduced to Egglife Foods egglife egg-white wraps when we stumbled upon them at our local Jewel-Osco. In fact, you can find them in quite a few Chicagoland area stores. Some stores include: Chicagoland Jewel-Osco, Mariano’s, Fresh Thyme, Tony’s Fresh Market, Woodman’s, Sunset Foods, Pete’s Fresh Market, Brookehaven Marketplace, and more. Egglife Foods is constantly expanding their reach all of over the U.S.! Click here to find out if they’re in a store near you! If you can’t find them, you should put in a store request for a store near you. Whatever store you find them in, they will be in the refrigerated section!
They make four flavors (original, southwest, Italian and rye) and they’re all incredibly delicious. The original flavor probably has to be our favorite, only because it is so versatile! It’s really great for sweet and savory applications, and obviously worked wonderfully for this recipe. The original flavor egg white wraps are quite neutral in flavor, making it the perfect vessel for these gingerbread keto cheesecake fluff bites. They’re completely paleo, gluten free, soy, dairy and nut free. These wraps are also less than one gram of carbs for one wrap, and only 30 calories, and 5 grams of protein. We love to use them for all sorts of uses, from making “sandwiches”, chips, roll-ups, and so much more.
What Is Gingerbread Dust and How Do I Make It?
We’d like to start by saying that gingerbread dust is something we totally made up, but essentially, it’s just a seasoned sprinkling sugar. To make it, we took a mixture of granular sweetener (sugar replacement), brown sugar replacement, ground cinnamon, ginger, nutmeg and cloves. We use the gingerbread dust on the outside of the egg white cups to give more flavor, and a lovely little extra something to look at. Of course you can use the dust to top with whipped cream as well when they come together! To make it, combine about 3 tablespoons of granular sweetener, 1 tbsp of brown sugar sweetener/replacement, 3/4 tsp cinnamon, 1/2 tsp ginger, and then just a pinch of nutmeg and cloves!
Is Molasses The Key Component in Gingerbread? Is Molasses Keto?
Gingerbread is a bit of a loose term, but overall, it comes down to a blend of spices (ginger, cinnamon, nutmeg, and cloves) and often, molasses. You could use maple syrup, honey, or brown sugar in place of molasses, but we think the flavor of molasses is hard to replicate! For this gingerbreadketo cheesecake fluff, we used a mixture of molasses, brown sugar replacement, and a maple syrup replacement.
We think the flavor is quite spot on, and we managed to nail the gingerbread flavor without too much sugar. Molasses definitely is a form of sugar, so please note, that the more you add, the more sugar you will add too. It’s roughly 16g of carbs per tablespoon, and we used 2 tablespoons, for a total of 32g of carbs added to the whole batch. Spread out over 16 servings, this only adds 2 carbs per serving. To us, we think this is pretty great, which is why we don’t like to label certain ingredients as “not keto”. Everyone is different with this way of eating, and this works for many people, like ourselves!
Do These Keto Gingerbread Fluff Cups Store Well?
If you and your family don’t end up eating all of these tasty cups in one sitting, you can store them in the fridge for about three days. You can freeze them in an airtight container for a couple of weeks as well. When it comes to saving and enjoying these keto cheesecake fluff cups later, we actually prefer to freeze them and eat them in small batches, letting them sit out on the counter and thaw for about 10 minutes before digging in. The gingerbread cheesecake fluff filling turns into an ice cream like consistency. It’s perfect!
Some More Recipes To Try:
- Keto Turtle Cheesecake
- Low Carb Salted Peanut Butter Chocolate Chip Cookies
- Gluten Free Chocolate Cupcakes with Blood Orange Frosting
Some Savory Applications for Egglife Foods Egg White Wraps:
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Until Next Time,
Briana & Chamere
Gingerbread Keto Cheesecake Fluff Cups
- 8 whole Egglife Foods original egg white wraps, cut into fourths
- 16 oz full fat cream cheese, room temperature
- 1/2 cup brown sugar replacement of choice
- 2 tbsp molasses
- 3 tbsp maple syrup replacement of choice
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 90 ml heavy whipping cream, cold
- Garnish with: cinnamon or seasoned sweetener "gingerbread dust", whipped cream (optional)
Gingerbread "Dust" (optional):
- 3 tbsp granular sweetener of choice
- 1 tbsp brown sugar replacement of choice
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch of nutmeg
- pinch of cloves
- In a mixing bowl, cream together your softened cream cheese and brown sugar replacement with a hand mixer for about 5 minutes, until creamy and smooth, and there are no grainy brown sugar lumps. Add in your molasses, maple syrup replacement, kosher salt, vanilla extract, cinnamon, ginger, cloves and nutmeg and cream together until smooth again. Place in the freezer while you work on the heavy whipping cream.
- Whip your heavy whipping cream until stiff peaks form, gently fold into your cream cheese mixture until creamy and smooth. Place mixture in the freezer to chill.
- Cut your egg white wraps in half, then in half again until you have 4 roughly equal sized pieces. Preheat your oven to 350°F. In a muffin tin, take one piece of the the wrap, then spray it with baking spray or cooking spray. Overlap with a second piece, then spray again. You may need to adjust the pieces slightly form a “cup” shape. Sprinkle with a bit of “gingerbread dust” if you want, then bake for 15-20 minutes until the wraps seal together.
- After baking, spray with baking spray on the outside of the egg white cups, then roll in the gingerbread dust (optional). Using a cookie scoop or spoon, place the gingerbread keto cheesecake fluff batter into the cups. You will have enough of the cheesecake fluff to fill 12-16 cups, depending on how full you like them. Refrigerate or freeze until it’s time to serve, then top with whipped cream and more gingerbread dust, if desired.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.