Description
This Keto Gingerbread Cake is a delicious, low-carb treat perfect for the holidays.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol or sweetener of choice
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, ginger, cinnamon, cloves, and salt.
- In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract together.
- Combine the wet ingredients with the dry ingredients and mix until smooth.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to a week.
- This cake can be served with sugar-free icing or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg