It’s the most wonderful time of the year! It’s the holiday season so let’s get cookin’. Last week I made a gingerbread latte which I LOVED, so today I figured I’d make a delicious keto gingerbread CAKE and it did NOT disappoint.
Before making this recipe, I heated up a yummy gingerbread butter to give the cake an extra boost of flavour! Topped with a dust of powdered sugar substitute, this gingerbread cake will ‘WOW’ your guests. You can’t even tell its keto!
Now I made this recipe using my keto Kentucky butter cake as a base. It’s the best base to use. I previously used it for my keto ‘apple’ cake which everyone loved!
You can add some molasses if you’d like or swap out the white sugar substitute for brown sugar substitute like Sukrin Gold. Both of those substitutions would work very well!
The recipe itself is super straight forward and very easy. Hope you enjoy! If you like this low carb gingerbread recipe, make sure to check out my keto gingerbread cookies or keto apple spiced cake!
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Keto Gingerbread Cake
A keto gingerbread cake that is perfect for the holiday season! Low carb and free of gluten, grains and sugar! Super easy to make.
Ingredients
CAKE:
- 2 cups (200g) almond flour
- 1/2 cup (100g) sour cream
- 1/2 cup (100g) butter
- 2 tbsp ground ginger
- 2 tbsp cinnamon
- 2 tsp allspice
- 2 tsp nutmeg
- 1/2 tsp cloves
- 3 eggs
- 1/2 cup (100g) sugar substitute
- 2 tsp baking powder
Instructions
- In a pan over medium heat, melt the butter.
- Whisk in 1 tbsp ginger, 1 tbsp cinnamon, 1 tsp allspice, 1 tsp nutmeg & 1 tsp cloves.
- Bring the butter to a simmer, stirring frequently so the spices dont burn.
Take off heat. - In a mixing bowl, add the almond flour, baking powder, sugar substitute and remaining spices.
- Pour in the melted butter and sour cream. Whisk loosely.
- Crack in the eggs and stir until thoroughly mixed and a batter forms.
- Pour into a greased bundt cake pan.
- Bake at 350°F / 175°C for 35 minutes.
- When you’re ready to serve, place a plate on top of the bundt pan and flip it around so the cake pops right out!
- Serve!
Notes
This makes roughly 12 servings:
Nutritional Information per serving:
- CALS: 221
- FAT: 20.3
- CARBS: 6.8
- FIBRE: 3.1
- NET CARBS: 3.7
- PROTEIN: 6
18 comments
Could this made in a loaf pan instead, and what would be the adjustments?
Yup! Definitely. I’d probably cook it for about 45 minutes instead but check it with a toothpick after 35 and see how it is from there. Same temp!
Liked the cake but way too much clove. I’d reduce it by half. My tongue was numb from the cloves. And I felt I needed it a glaze to sweeten it a bit
Sorry to hear about the cloves. I’ll adjust the recipe accordingly.
Amazing!! Made the recipe with two 8 inch loaf pans. Made a buttercream. Amazon
what size bundt pan?
I believe it was 9 inches !
I can’t wait to try this!! In the written ingredient list it says 1/2 tsp cloves but in the instructions it says 1 tsp cloves. I assume, based on the review (about too much clove) you meant 1/2 tsp clove total? Thank you!
Yes, 1/2 tsp. 1 tsp would be way too much. I’ll change!
Could you make these in a muffin pan? Also could you add walnuts?
Yes and yes!
Do you think you could add nuts
yes definitely!
If you LOVE the taste of cloves as much as I do, then this recipe is perfect as is! if making for others that aren’t as much a fan (like my family), then cut the amount of cloves in half. All I can say is… MORE CAKE FOR ME! 😂🤣
Hi! What do you use to grease your pan? Butter or shortening? thanks!
butter!
Is the butter in the recipe salted or unsalted?
Salted!