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!
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.
Store in freezer or fridge. These will last about 1 month in the freezer, and about 5 days in the fridge.