Ginger Cakes with Lime Cream Cheese Topping

Ginger and Lime Muffins

Ginger and lime balance well together in this low carb and gluten free cake.  The topping is optional but I advice you have it.

This recipe is based on an old low carb coconut flour recipe for mini cakes I have (and I must redo the photo as it’s an earlier post so it’s ghastly.  Which probably applies to most of my earlier gluten free postings too!).  I tweaked it a bit and added both fresh and ground ginger which resulted in a moist and tasy cake.   It’s not quite a muffin, not yet a cupcake, so I am calling it a cake.  Either way, it is sweet and tasty!

We both fought over “tasting” these and the Chief Taster declared them a perfect balance.  The ginger is delicious but the lime topping goes so well.  There’s something about lime and ginger that just works! Feel free to serve them with no topping or either another topping that you would like along with ginger.  Low carb cakes have never tasted so good!

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Ginger and lime muffin

Ginger Cakes with Lime Cream Cheese Topping

  • Servings: 2-4
  • Time: 35mins
  • Difficulty: easy
  • Print


1/4 cup  (28g) coconut flour

1/4 cup (56g) butter, melted

1/4 cup (28g) erythritol (or sugar substitute of your choice)

2 tblspns coconut milk

3 eggs

1/2 tspn baking powder

1/4 tspn salt

2 tbspns ground ginger

1 tspn fresh grated ginger


2 oz (56g) cream cheese, at room temperature

1-2 tblspns lime juice

1 tbspn coconut milk

1 tbspsn eyrthitrol (or sugar substitute of your choice)

Ginger and lime muffin


    • Preheat the oven to 200C/400F degrees.
    • Blend together the butter, eggs, erythritol, coconut milk, salt and vanilla.
    • Add the coconut flour, baking powder, fresh and dry ginger and whisk until there are no lumps and it is a smooth batter.
    • Pour into greased cupcake cups or greased muffin tray.
    • Bake for 20 minutes and allow to cool.
    • Blend the topping ingredients until smooth.  I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
    • Slather the topping over the cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
    • Eat and enjoy!
    • Makes 6 delicious cakes!

Nutritional Info per cake – 141 Calories, 12g Fat, 2g Protein, 6g Carbs, 3g Fibre, 3g Net Carbs

Ginger and lime muffin

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  • Reply
    July 14, 2016 at 5:33 am

    I’m just making these now….but the mixture seems to have curdled (separated). What did I do wrong…any ideas?

    Will they still taste ok?

    Sorry, I’m a bit of a keto baking novice!

    • Reply
      Angela Coleby
      July 14, 2016 at 10:42 am

      Hi Rebecca, I’m not sure why this happened BUT it’s happened to me before (I think with a different recipe) and the cakes turned out okay. Let me know how the end result was. Happy baking and thanks for getting in contact!

  • Reply
    May 31, 2016 at 11:26 am

    Trying mine now ??

  • Reply
    April 9, 2016 at 7:27 pm

    Could honey be used as a sweetener in these?

  • Reply
    Ginger Cakes with Lime Cream Cheese Topping - Low Carb Yogurt
    March 19, 2016 at 8:02 am

    […] Continue Reading >>> […]

  • Reply
    March 7, 2016 at 9:20 pm

    These are so good even with out the cream cheese …..I have made these three times …….yum …thank you for another kick ass recipe … you make low carb easy for me and fam.

  • Reply
    Peter Brown
    March 1, 2016 at 10:10 am

    The recipe says to mix in eggs. But the ingredients don’t list any eggs.
    Kind regards

    • Reply
      Angela Coleby
      March 1, 2016 at 10:17 am

      ooh! Thanks Peter, I missed them out and have corrected the recipe…I must stop writing up the recipes after a glass of wine…;)

  • Reply
    March 1, 2016 at 9:07 am

    Oh my goodness these look delicious! And your photos are beautiful!

  • Reply
    March 1, 2016 at 8:58 am

    Oooooh that sounds as delicious as it looks!!!!

    • Reply
      Angela Coleby
      March 1, 2016 at 9:48 am

      They were! (well, I thought so..!) πŸ™‚

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