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    Home » Desserts

    Ginger Cakes with Lime Cream Cheese Topping

    Published: Mar 1, 2016 · Updated: Nov 30, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    Ginger cakes with lime balance well together in this low carb and gluten free cake.  The topping is optional but I advise 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!

    2016-01-30 22.46.41

    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!

    Ginger and lime muffin
    Ginger and Lime Muffins

    Ginger Cakes with Lime Cream Cheese Topping

    Angela Coleby
    Print Recipe Pin Recipe
    Course Cake, Muffins
    Servings 6 Cakes

    Ingredients
      

    • ¼ cup (28g) Coconut flour
    • ¼ cup (56g) Butter melted
    • ¼ cup (28g) Low Carb Sweetener
    • 2 tablespoons Coconut milk
    • 3 Eggs
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 teaspoons Ginger, ground
    • 1 teaspoon Grated fresh ginger
    • 1 teaspoon Vanilla extract

    Topping

    • 2 oz (56g) Cream cheese softened
    • 1 - 2 tablespoons Lime juice
    • 1 tablespoon Coconut milk
    • 1 tablespoon low carb sweetener

    Instructions
     

    • 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!

    Notes

    Makes 6 delicious cakes.
    Nutritional Info per cake - 141 Calories, 12g Fat, 2g Protein, 6g Carbs, 3g Fibre, 3g Net Carbs
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    This post may contain affiliate links. Please read my disclosure policy for more info.
    Ginger and lime muffin

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    ginger cakes

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    Reader Interactions

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      Recipe Rating




    1. Terese

      November 26, 2017 at 12:46 pm

      The ingredient list does not include vanilla, but the instructions say to add vanilla. How much should I use? Thanks - can't wait to try these, they sound amazing!

      Reply
      • Angela Coleby

        November 26, 2017 at 12:52 pm

        A teaspoon. I'll update the recipe! Thanks.

        Reply
    2. Rebecca

      July 14, 2016 at 5:33 am

      Hi
      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
    3. Stariet

      May 31, 2016 at 11:26 am

      Trying mine now ??

      Reply
    4. Maureen

      April 09, 2016 at 7:27 pm

      Could honey be used as a sweetener in these?

      Reply
      • Angela Coleby

        April 09, 2016 at 7:35 pm

        I can't see why not!

        Reply
    5. Pam

      March 07, 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
      • Angela Coleby

        March 14, 2016 at 9:36 am

        Hi Pam, glad you enjoyed them!

        Reply
    6. Peter Brown

      March 01, 2016 at 10:10 am

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

      Reply
      • Angela Coleby

        March 01, 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
    7. kathybruton2

      March 01, 2016 at 9:07 am

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

      Reply
      • Angela Coleby

        March 01, 2016 at 9:49 am

        Thank you Kathy!

        Reply
    8. Sophie

      March 01, 2016 at 8:58 am

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

      Reply
      • Angela Coleby

        March 01, 2016 at 9:48 am

        They were! (well, I thought so..!) 🙂

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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