Keto Gingerbread Eggnog Cheesecake Cups

Combine almond flour, melted butter, brown-sweetener, cinnamon, and ginger in a bowl until crumbly.

For this step: 1 cup almond flour, 2 tablespoons melted butter, 2 tablespoons brown-style keto sweetener, 1/2 teaspoon ginger

Press the mixture into the bottom of 4 small dessert cups.

In a separate bowl, beat softened cream cheese and powdered sweetener until smooth.

For this step: 8 ounces cream cheese (softened), 1/4 cup powdered keto sweetener

Add sugar-free eggnog, heavy cream, vanilla, cinnamon, ginger, and nutmeg. Beat until thick and fluffy.

For this step: 1/4 cup sugar-free eggnog, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, Pinch nutmeg for garnish

Spoon or pipe the cheesecake filling over the crust.

For this step: 8 ounces cream cheese (softened), 1/4 cup powdered keto sweetener, 1/4 cup sugar-free eggnog, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg

Chill 1 hour or until set.

Top with sugar-free whipped topping and a pinch of nutmeg before serving.

For this step: 1/4 teaspoon nutmeg, 1/2 cup sugar-free whipped topping, Pinch nutmeg for garnish