Keto Gingerbread Cake
User Reviews
5
Keto Gingerbread Cake
Description
The Keto Gingerbread Cake uses almond and coconut flours combined with baking powder and a mix of ginger, cinnamon, cloves, and erythritol sweetener to mimic traditional gingerbread flavors while being low in carbs. Eggs are whipped until fluffy before folding in melted butter and yogurt, then the dry ingredients to form a batter. Baking in a greased bundt pan, the cake develops a golden crust and a moist interior. The texture is slightly dense due to the nut flours but soft with a warm spice aroma.
This cake fits into low-carb eating plans and can be sliced into 12 portions. Optional ingredients like cocoa powder or blackstrap molasses can deepen the color or intensify the gingerbread taste, respectively. Adaptations for different pans are possible with adjusted baking times, and doneness should be checked with a skewer for no sticky crumbs. The cake is suitable for festive occasions or when a stocked pantry needs a low-carb dessert.
Despite the variations, the recipe requires room temperature ingredients for optimal texture and thorough mixing without overworking the batter to maintain tenderness.
Ingredients
- 5 egg large, room temperature
- ½ cup / 115g butter melted
- ½ cup / 120g yogurt room temperature, full fat
- 2 cup / 200g almond flour
- ⅓ cup / 40g coconut flour
- 3 teaspoon baking powder
- 4 teaspoon ground ginger
- ⅛ teaspoon cloves use ¼ teaspoon for a more intense taste, ground
- 1 teaspoon cinnamon
- ⅔ cup / 120g erythritol golden
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
- This cake yields 12 slices with about 4 grams net carbs each, suitable for ketogenic diets.
- Optional add-ins include cocoa powder for color or blackstrap molasses for a more intense gingerbread flavor.
- Freshly grated ginger root (about 1.5 tablespoons) can replace ground ginger for a different spice profile.
- You can bake this cake in loaf pans or springform pans lined with parchment; adjust baking times accordingly, usually 50-60 minutes, testing with a skewer for doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Total Carbohydrates | 5.9g | 2% |
| Protein | 7.8g | 16% |
| Fat | 19.4g | 30% |
| Saturated Fat | 6.8g | 34% |
| Fiber | 2.4g | 10% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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