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keto gingerbread cake with 2 slices.
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4.88 from 41 votes

Keto Gingerbread Cake

A low carb gingerbread cake with a cream cheese frosting. Made with warm spices and just a hint of molasses, this keto gingerbread cake will give you all the holiday feels.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 9 people
Calories: 296kcal
Author: Oscar
Cost: $8

Ingredients

Cake

Frosting

Instructions

Cake

  • Preaheat the oven to 325°F
  • In a large mixing bowl cream together the butter and brown sugar eryrhtirol with a mixer.
    ⅓ cup unsalted butter, ¼ cup brown sweetener
  • add the eggs, vanilla extract and optional molasses and mix again until ingredients are combined and mixture is frothy. About 1 minute on high speed.
    3 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon molasses
  • add the dry ingredients and mix together with a rubber spatula until well combined.
    2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 tablespoon ground ginger, 2 teaspoon cinnamon, 1 teaspoon ground cloves, ½ teaspoon nutmeg
  • transfer to a 9" x 5" loaf pan that is greased and lined with parchment paper.
  • Bake at 325°F for 45-50 minutes or a toothpick inserted in the centre comes out clean.
  • Allow cake to cool completely before removing from the cake pan.

Frosting

  • In a medium bowl whisk together the softened cream cheese, vanilla extract and powdered erythritol until creamy and smooth.
    4 oz cream cheese, 1 teaspoon vanilla extract, ¼ cup low carb sweetener
  • Using a rubber spatula add the frosting to the top of the keto gingerbread cake, then top with the chopped walnuts. (See recipe video below)
    ¼ cup chopped walnuts

Video

Notes

Top Tip: keep an eye on the timer and do not overbake this cake as it can turn out dry if overbaked.

Nutrition

Calories: 296kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Fiber: 4g | Sugar: 3g