HOW TO MAKE THE BEST KETO GINGERBREAD CAKE IN 10 MINS – MOIST, AROMATIC & DELICIOUS !

This keto gingerbread cake has Christmas written all over it. It’s moist, aromatic and delicious. And the best part is that it only takes about 10 mins to prepare without using any tools and the rest is just baking time. Just throw everything into a bowl and mix with a spatula. That’s it !

I love ginger and whenever I see anything made of ginger whether its cake, cookies or anything, I have to try it. Well, this was in the past when I was still a carb eater. Unfortunately, I never taste the ginger in all these goodies. So when I tried to make this keto gingerbread cake, I told myself that I must add more ginger powder so that it stands out. Well, my first attempt turned out that the cinnamon was stronger than the ginger. So in my second attempt, I reduced the cinnamon and added more ginger (about 2 tbsp.) but it turned out to be a hint of ginger only. If I were to make this cake again, I will certainly up the ginger powder to 3 or 4 tbsp. But if you’re not a ginger fan, then just stay within 1 to 2 tbsp. for this recipe. I used ground cinnamon, cloves and nutmeg as I wanted the cake to appear darker but you could also use pumpkin pie spice extract (about 2 to 3 tbsp) for convenience except that the cake will be lighter in color and the ginger taste would not stand out unless you add more ginger powder to the mix.

The texture of this cake is so moist and even after refrigerating, it is still moist and can be eaten cold too. To create a Christmassy feel, I topped the cake with powdered sweetener which is optional. If you have ready powdered sweetener, it’s great. But if you don’t, it’s super easy to make. Just use a coffee bean grinder to grind any regular keto sweetener (I used erythritol) until powdery. I also used sugar free maple syrup and keto brown sugar which goes well with this cake but if you don’t have it, just use any regular keto sweetener and it would still be delicious.

Frankly, this is the first time I am using a bundt pan just because it came in a set with a regular spring form pan which I bought from Ikea. I was so worried that it would not turn out well but lucky for me, it did haha… But seriously, you can use any pan of your choice for this cake. You could also make them into cupcakes or loaves. I hope you give this super easy and delicious recipe a try. Happy baking !

This recipe can be viewed and printed at this link;
https://docs.google.com/document/d/16xaB28yBz7dmxsSYoSzvodjmVJeYHskaUmArbf-htuY/edit?usp=sharing />
NUTRITION FACTS
Total servings = 16
Per serving ;
Net carb = 4.3 g
Calories = 287
Total fat = 26.4 g
Protein = 9.3 g

INGREDIENTS
DRY INGREDIENTS
Almond flour = 3 cups / 360 g
Baking powder = 3 tsp
Baking soda = 1 tsp
Salt = 1 tsp
Ginger powder = 2 to 3 tbsp.
Ground cinnamon = 1 tbsp
Ground cloves = 1 tsp
Ground nutmeg = 1 tsp
Keto brown sugar = 1/2 cup (or any regular keto sweetener to taste)

WET INGREDIENTS
Eggs = 6
Melted butter = 60 g
Whipping cream = 300 ml
Sugar free maple syrup = 1/4 cup (optional)

1 cup chopped walnuts

DIRECTIONS
1. Pre-heat oven to 350F or 180C.
2. In a big bowl, mix all the dry ingredients with a spatula until well combined.
3. Add all the wet ingredients and mix until you get a smooth batter. Adjust taste accordingly.
4. Add the chopped walnuts and mix well.
5. Pour batter into a pan.
6. Bake at the middle rack for 45 mins or until cooked. Test with a wooden skewer.
7. Prepare the powdered sweetener by grinding a few tbsp. of any regular keto sweetener in a coffee bean grinder until powdery. Set aside.
8. Let the cake cool a bit before removing from the pan. Use a sieve to sprinkle the powdered sweetener onto the top of cake.
9. Any leftovers can be refrigerated up to 1 or 2 weeks and frozen for months.

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