Gingerbread Cheesecake

Dense and creamy, sweet and gingerbread-y…this cheesecake was a labor of love and now is the love of the Holiday dessert table!  Low carb, low fat and keto friendly!  Choosing alternative sweeteners, like Stevia, can lessen carbs if necessary.

450 grams 2% cottage cheese

100 grams whole eggs

200 grams fat free cream cheese

2 grams vanilla extract

2 grams caramel extract

30 grams egg white powder

16 grams Gingerbread Spice (see recipe)

40 grams Swerve Confectioners

3 grams fine pink or sea salt

100 grams egg white

Preheat your oven to 350°

Combine eggs, cottage cheese, cream cheese and extracts  in a food processor or blender  and blend until smooth

In a large bowl or stand mixer, mix cottage cheese blend and fry ingredients well. 

Bring egg whites to stiff peaks with a hand mixer and fold into batter. 

Lightly spray the inside of an6 or 8 inch springform pan with non stick spray. Pour mixture into a 6 or 8 Springform pan and bake at 350 degrees for 45 minutes

Let cool in the oven and transfer to fridge, overnight.

Makes 8 servings

Per serving:

Protein 17.4 grams

Total Carbs 10.2 grams 

Net Carbs 9.6 grams

Fat 2.9 grams