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4.88
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41
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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 Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Diabetic, Gluten Free
Servings:
9
people
Calories:
296
kcal
Author:
Oscar
Cost:
$8
Equipment
9 x 5 loaf pan
Whisk
Rubber Spatula
Parchment Paper
Ingredients
Cake
⅓
cup
unsalted butter
softened
¼
cup
brown sweetener
3
large
eggs
1
teaspoon
vanilla extract
¼
teaspoon
molasses
optional
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
Frosting
4
oz
cream cheese
softened
1
teaspoon
vanilla extract
¼
cup
low carb sweetener
¼
cup
chopped walnuts
for topping
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:
296
kcal
|
Carbohydrates:
8
g
|
Protein:
9
g
|
Fat:
25
g
|
Fiber:
4
g
|
Sugar:
3
g