Ginger Cakes with Lime Cream Cheese Topping
Servings: 6 Cakes
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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