Keto Gingerbread Cake

Name: Keto Gingerbread Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 serving
Ingredients: 5 eggs; ½ cup / 115g butter; ½ cup / 120g full fat yoghurt; 2 cup / 200g almond flour; ⅓ cup / 40g coconut flour; 3 teaspoon baking powder; 4 teaspoon ground ginger; ⅛ teaspoon ground cloves; 1 teaspoon cinnamon; ⅔ cup / 120g golden erythritol

User Reviews

5.0

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12
Calories
223 kcal
Course
Dessert
Cuisine
German

Keto Gingerbread Cake

Raiden Walker

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A super simple Keto Gingerbread Cake with a buttery yet light texture and oodles of ginger flavour. A great sugar free cake recipe to add to your holiday repertoire or to enjoy any time during the winter season.

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Ingredients

Servings

5 eggs large, room temperature
½ cup / 115g butter melted
½ cup / 120g full fat yoghurt room temperature
2 cup / 200g almond flour
⅓ cup / 40g coconut flour
3 teaspoon baking powder
4 teaspoon ground ginger
⅛ teaspoon ground cloves use ¼ teaspoon for a more intense taste
1 teaspoon cinnamon
⅔ cup / 120g golden erythritol

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Instructions

Preheat the oven to 354F / 180C / 160Cfan. Generously grease a 8-9 inch bundt tin with butter.
Place the eggs in a stand mixer or in a mixing bowl and use an electric whisk. Whisk on high for 4 minutes until super fluffy.
Mix the dry ingredients together in a bowl.
Add the butter and yoghurt to the eggs and mix on medium / high until just combined. Add the dry ingredients and whisk again briefly until a batter forms.
Spoon the batter into the bundt tin and level with a spatula. Wet your hands slightly with water and smooth the top.
Bake in the oven for about 40 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took about 43 minutes. Check the cake from about 30-35 minutes. Once it is browned on top, loosely cover with tin foil.
Once cooled, remove from the tin and dust with powdered low carb sweetener. Slice into 12 slices.

Notes

4g net carbs per slice. Makes 12 slices.
4g net carbs per slice. Makes 12 slices.
Optional add-in for a darker colour (you won't be able to taste it): 1 tablespoon cocoa powder.
Optional add-in for a more intense gingerbread cake taste: 1 teaspoon blackstrap molasses.
Optional: replace the ground ginger with freshly grated ginger root - 1.5 tbsp.
It's possible to use different cake pans - rectangular loaf pans or a springform. Line the bottom and / or sides with parchment paper. Cooking times of both loaf pans and springforms will be longer - I'm estimating 50-60 minutes. Test with a skewer and remove only once no crumbs are sticking.
It's possible to use different cake pans - rectangular loaf pans or a springform. Line the bottom and / or sides with parchment paper. Cooking times of both loaf pans and springforms will be longer - I'm estimating 50-60 minutes. Test with a skewer and remove only once no crumbs are sticking.