Keto Gingerbread Cheesecakes

To Make the Crust:

1. Preheat the oven to 300°F. Set 6 silicone muffin liners into a 6 cavity muffin pan, or simply set them on a cookie sheet.
2. In a medium bowl, whisk together the almond flour, Splenda Monk Fruit Sweetener, ginger, and salt. Whisk in the butter until the mixture begins to clump together.
3. Divide evenly among the muffin cups, pressing firmly and evenly into the bottom. Bake 10 minutes, then remove and let cool while preparing the filling.

To Make the Filling:

1. In a large bowl, beat the cream cheese and Splenda Monk Fruit until smooth and creamy. Beat in the heavy cream, then beat in the ginger, cinnamon, cocoa powder, and cloves.
2. Scape down the sides of the bowl and the beaters, and then add the egg and beat until just combined. Do not overbeat.
3. Divide the mixture among the muffin cups, filling almost all the way to the top. Bake at 300°F for 15-to-20 minutes, until the sides are set but the centers still wobble slightly when shaken.
4. Remove and let cool completely, then refrigerate for at least 2 hours to set before removing the silicone liners.