Ginger Spice Cheesecake
Almond and coconut flour provide fiber and a firm base, while sour cream and eggs make the filling tender and protein-rich. Cardamom, cinnamon, and ginger create a spiced flavor without a sugar glaze.
Mix almond flour (40 g), coconut flour (10 g), erythritol (20 g), and half the cinnamon (1 g), then add butter (30 g). Press the base into a 16 cm pan.
Separate the eggs. Whip the whites with half the erythritol (25 g) to firm peaks. Beat the yolks with the remaining erythritol (25 g), butter (40 g), sour cream (200 g), vanilla (1 g), cardamom (2 g), cinnamon (1 g), and ground ginger (2 g).
Fold in the whites, pour the filling over the base, and bake at 180 degrees for 20 minutes. Turn off the oven, open the door slightly, and leave the cheesecake inside for 5 more minutes, then cool it.
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