Enjoy our delightful Keto Gingerbread Cake — a gluten-free, sugar-free version of the classic holiday treat. Ideal beyond holiday season, this moist, fluffy cake is a celebration of ginger goodness from autumn through winter.
Whisk the eggs and granulated erythritol in a large bowl until the volume doubles.
Combine the melted butter and heavy cream into the bowl, whisking until well mixed.
Add almond flour, coconut flour, cocoa powder, baking powder, ginger powder, cinnamon powder, ground nutmeg, ground clove, and sea salt. Whisk the ingredients together until the batter becomes smooth.
Pour the batter into the prepared springform pan.
Bake in the preheated oven at 180°C (350°F) for approximately 35 minutes or until the cake is fully baked and a toothpick inserted into the center comes out clean.
Allow the cake to cool down completely.
Dust with powdered erythritol. Slice and enjoy!
Nutrition
Nutrition Facts
Keto Gingerbread Cake
Amount Per Serving
Calories 331Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g81%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 129mg43%
Sodium 173mg8%
Potassium 193mg6%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 2g2%
Protein 9g18%
Vitamin A 696IU14%
Vitamin C 0.1mg0%
Calcium 127mg13%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.