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5.0 from 48 votes

Gingerbread and Walnut Rum Cake

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!

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

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 (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

Instructions

    Cup of Yum
  1. Lightly toast 1 1/4 cup walnuts in the oven at 150 °C (305° F) for 15 minutes.
  2. 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.
  3. Prepare a 9 or 10" bundt cake pan, grease it very well with butter or ghee, then dust with any keto flour.
  4. 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.
  5. Cream 2/3 cup butter and 3/4 cup powdered sweetener until pale, fluffy and doubled in size.
  6. Slow down the mixer and add 6 large eggs, one by one, to the creamed butter.
  7. Add the dry ingredient mixture and the processed walnuts. Mix until fully combined
  8. Add 1/4 cup dark rum, 3/4 cup Greek yogurt and 1 teaspoon blackstrap molasses, and mix until the batter is smooth.
  9. Fold in 1/2 cup sugar-free stem ginger and the crushed walnuts.
  10. 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.
  11. 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.
  12. 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.

Nutrition Information

Serving 1 Calories 272kcal (14%) Carbohydrates 5.5g (2%) Protein 14.5g (29%) Fat 21g (32%) Fiber 1.6g (6%) Sugar 1g (2%) Net Carbohydrates 3g

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 272

% Daily Value*

Serving 1
Calories 272kcal 14%
Carbohydrates 5.5g 2%
Protein 14.5g 29%
Fat 21g 32%
Fiber 1.6g 6%
Sugar 1g 2%
Net Carbohydrates 3g

* Percent Daily Values are based on a 2,000 calorie diet.