Simple Keto Gingerbread
User Reviews
5
Simple Keto Gingerbread
Description
This gingerbread recipe combines eggs, whole milk, melted butter, and stevia glycerite as a sweetener, with aromatic spices like cinnamon, fresh minced ginger, and cocoa powder for depth of flavor and color. Almond flour and baking soda complete the batter, which is baked in a greased 8-inch square dish until set and a toothpick comes out clean.
The result is a moist and fragrant cake with subtle warmth from the spices and a slight cocoa undertone. The cake can be cut into squares and served plain or with an optional cream cheese frosting for added richness.
Notes include alternatives like using baking powder to avoid ammonia odors sometimes caused by baking soda and adjusting milk thickness if the batter feels too dense. The cake stores well refrigerated up to five days and can be frozen, making it practical to prepare ahead.
Ingredients
- ½ tablespoon butter for pan, unsalted
- 4 egg large
- ¼ cup milk whole
- 2 tablespoon butter melted, unsalted
- 1.5 teaspoons stevia glycerite equals ½ cup of sugar - see notes
- 1 tablespoon ground cinnamon
- 1 tablespoon cocoa powder natural, unsweetened; see notes
- 1 tablespoon ginger root minced, fresh
- ¼ teaspoon salt
- 1½ cups almond flour 6 ounces; it's best to measure by weight, superfine
- ½ teaspoon baking soda see notes
Instructions
- Preheat the oven to 325°F. Generously grease a square glass 8-inch baking dish with butter.
- In a medium bowl, whisk together the eggs, milk, melted butter, stevia, cinnamon, cocoa powder, ginger, and salt.
- Whisk in the almond flour and baking soda.
- Pour the batter into the prepared pan. Bake until the cake is puffed and a toothpick inserted in the center comes out clean, about 20 minutes.
- Cool the cake in the pan on a cooling rack for 20 minutes, then cut it into nine squares and serve.
Notes
- If baking soda causes an ammonia smell, substitute with ½ tablespoon fresh, gluten-free baking powder.
- You can replace stevia glycerite with granulated sweetener according to taste.
- If batter is too thick, add an extra tablespoon of milk for better texture.
- Use natural unsweetened cocoa powder with baking soda to help activate rise; alkalized cocoa is fine with baking powder.
- Store the cooled cake wrapped in cling wrap and foil in the refrigerator for up to 5 days or freeze slices individually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9squares
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 175kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 167mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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