Description
A delicious and low-carb Keto Gingerbread Cake perfect for the holiday season.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine almond flour, erythritol, cocoa powder, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Mix well.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve as desired.
Notes
- For a richer flavor, consider adding a teaspoon of molasses (though this will increase the carb count).
- You can top the cake with a dollop of whipped cream made from heavy cream for added indulgence.
- For a festive touch, sprinkle some powdered erythritol on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg