Keto Gingerbread Cake
Servings: 10 Slices
Calories: 208kcal
A moist ginger cake full of warm spices and fresh ginger. Top with a cream cheese frosting with sugar free candied ginger for extra flavor.
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Ingredients
- ½ cup Coconut flour
- ½ cup Butter softened
- ½ cup brown monk fruit sweetener or other low carb sweetener
- 4 tablespoons Coconut milk
- 5 large Eggs room temperature
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 tablespoon Ginger, fresh grated
- 1 tablespoon Ginger, ground
- 1 teaspoon Cinnamon
- ¼ teaspoon Cloves, ground
- 1 teaspoon Nutmeg, ground
- ½ teaspoon All spice
- ¼ cup Water
Instructions
- Preheat the oven to 180C/350F degrees.
- Grease a 1lb loaf tin and line the bottom with parchment paper.
- In a large mixing bowl, add the dry ingredients and mix.
- In another mixing bowl whisk the butter and add the eggs.
- Combine the butter mixture to the dry ingredients.
- Gradually add the coconut milk and water until you have a smooth mixture.
- Stir in the fresh ginger.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. We use our candied ginger.
Notes
Makes 10 slices.
Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1slice | Calories: 208kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Fiber: 4g | Net Carbohydrates: 4g