Description
A deliciously rich and creamy keto dessert with the flavors of gingerbread and coffee.
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup cream cheese
- 1/2 cup powdered erythritol
- 1 tablespoon instant coffee
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix the cream cheese and erythritol until smooth.
- Add the instant coffee, ginger, cinnamon, nutmeg, vanilla extract, and salt to the cream cheese mixture and mix until well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add almond milk and mix until smooth.
- Pour the mixture into dome molds and freeze for at least 4 hours or until set.
- Once set, carefully remove from molds and serve topped with sugar-free chocolate chips if desired.
Notes
- Make sure to use room temperature cream cheese for easier mixing.
- Adjust sweetness to taste by adding more erythritol if needed.
- These can be made ahead of time and stored in the freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 dome
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg