Gingerbread and Walnut Rum Cake

Name: Gingerbread and Walnut Rum Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 slices
Ingredients: 1 ¼ cup walnuts; 1 cup pea protein; 4 tablespoons golden flaxseed meal; 1 tablespoon baking powder; 1 tablespoon ground cinnamon; 1 teaspoon allspice; ⅛ teaspoon salt; ⅔ cup butter; ¾ cup powdered sweetener; 6 large eggs; ¼ cup dark rum; ¾ cup Greek yogurt; 1 teaspoon blackstrap molasses; ½ cup sugar-free stem ginger

User Reviews

5.0

48 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
12 slices
Calories
272 kcal
Course
Dessert

Gingerbread and Walnut Rum Cake

Ava Acevedo

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This high protein keto, sugar-free and gluten-free gingerbread and walnut rum cake is deliciously crumbly and moist, crunchy and sticky, spicy and sweet!

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Ingredients

Servings

1 ¼ cup walnuts
1 cup pea protein
4 tablespoons golden flaxseed meal
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon allspice
⅛ teaspoon salt (if not using molasses)
⅔ cup butter
¾ cup powdered sweetener
6 large eggs (room temperature)
¼ cup dark rum
¾ cup Greek yogurt or plain yogurt
1 teaspoon blackstrap molasses (optional)
½ cup sugar-free stem ginger chopped small

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Instructions

Lightly toast 1 1/4 cup walnuts in the oven at 150 °C (305° F) for 15 minutes.
In a food processor or blender, process 2/3 cup of the toasted walnuts into a fine crumble. Break down the remaining in smaller pieces by hand.
Prepare a 9 or 10" bundt cake pan, grease it very well with butter or ghee, then dust with any keto flour.
Mix together the dry ingredients in a medium bowl: 1 cup pea protein, 4 tablespoons golden flaxseed meal, 1 tablespoon baking powder, 1 tablespoon ground cinnamon, 1 teaspoon allspice and 1/8 teaspoon salt.
Cream 2/3 cup butter and 3/4 cup powdered sweetener until pale, fluffy and doubled in size.
Slow down the mixer and add 6 large eggs, one by one, to the creamed butter.
Add the dry ingredient mixture and the processed walnuts. Mix until fully combined
Add 1/4 cup dark rum, 3/4 cup Greek yogurt and 1 teaspoon blackstrap molasses, and mix until the batter is smooth.
Fold in 1/2 cup sugar-free stem ginger and the crushed walnuts.
Spread the thick batter in a heavily buttered and floured bundt cake pan. If using a regular pan (no decoration), just greasing it is sufficient.
Bake in a preheated oven at 175 °C (347 °F) for about 50 to 60 minutes. When you start smelling the cake, give it a few minutes and then test: if the cake started pulling slightly from the sides of the pan and bounces backed when pressed, it's probably ready. To be sure, a toothpick inserted in the middle should come out clean.
Remove the keto gingerbread cake from the oven and wait 15-20 minutes before turning out the cake into a cooling rack. After it's completely cool, sift powdered sweetener on the top for a snowy effect.

Notes

Click here for the preserved sugar-free stem ginger in syrup recipe. For a quick substitute, add 100 grams (about 1 small knob) of chopped (raisin sized) fresh ginger, 4 cups of water and 1/2 cup of allulose or xylitol to a pan and simmer until the water is almost evaporated and the ginger is soft. Add more water if needed.