Indulge in the creamy goodness of a low-carb cheesecake infused with the warm, comforting flavors of chai spices. This sugar-free and gluten-free dessert is perfect for anyone following a ketogenic or Trim Healthy Mama lifestyle.
Ingredients: 1 1/2 cups almond flour. 1/4 cup powdered erythritol. 1/4 cup melted butter. 16 oz cream cheese, softened. 1/2 cup powdered erythritol. 2 eggs. 1/4 cup heavy cream. 2 chai tea bags. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground ginger. 1/8 tsp ground cloves. 1/8 tsp ground nutmeg.
Instructions: Preheat oven to 325F 163C. In a mixing bowl, combine almond flour, 1/4 cup powdered erythritol, and melted butter. Press mixture into the bottom of a greased 9-inch springform pan. Bake crust for 10 minutes, then remove from oven and let it cool. Meanwhile, steep the chai tea bags in heavy cream. Allow to cool and remove tea bags. In a large mixing bowl, beat cream cheese and 1/2 cup powdered erythritol until smooth. Add eggs, one at a time, mixing well after each addition. Mix in chai-infused heavy cream, vanilla extract, and spices until well combined. Pour the cheesecake batter over the cooled crust. Bake for 45-50 minutes, or until the center is almost set. Remove from oven and let it cool completely, then refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes
Cook Time: 50 minutes
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