What do you need? 

For the bottom:

• 150 g ground (sugar-free) spice nuts
• 90 g butter melted

For the filling:

• 200 g monchou
• 450 g skyr 0%
• 250 ml whipped cream
• 100 g sugar substitute
• 4 leaves gelatin
• 2 tsp gingerbread spices optional

For the topping:

• extra spice nuts
• extra whipped cream

How to make? 

Melt the butter in a pan. Mix this with the ground spice nuts.
Cover a baking tin with baking paper and sprinkle the ground spice nuts in it. Press this well with the convex side of the spoon. Put the base in the fridge.
Soak the gelatine leaves in a bowl of water for 5 minutes.
Beat the whipped cream with 1 tbsp of the sugar until stiff. Then add the monchou, sugar substitute and skyr. Mix the whole together briefly, so that the lumps are out. This doesn't take long. A few seconds is enough.
Squeeze out the gelatine leaves and mix with a splash of hot water. Make sure that the gelatin leaves completely dissolve in this.
Add this mixture to the filling and mix together.
Now pour the filling over the bottom and let the cake set for at least 2 hours.
Then decorate the cake with a few extra spice nuts and dollops of whipped cream.