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Ginger and Lime Muffins

Ginger Cakes with Lime Cream Cheese Topping

Course: Cake, Muffins
Servings: 6 Cakes
Author: Angela Coleby
Print Recipe


  • 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


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


  • 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