Oh, how happy I am to share one of my absolute favorites with you today: Keto Gingerbread Cake! Now, if you’re anything like me, the holiday season invokes a delightful whirlwind of flavors, scents, and fond memories. I can still recall my grandma’s kitchen, infused with the aroma of warming spices and sweet pastries. Her gingerbread cookies were always a highlight, but let me tell you, this Keto Gingerbread Cake takes that nostalgic joy to a whole new level while keeping it low-carb! It’s rich, warm, and so satisfying – perfect for cozying up on a chilly evening or impressing guests at your next gathering.
What I love about this recipe is that it makes me feel like I’m indulging, while also sticking to my keto goals. Plus, it’s versatile! Top it with sugar-free chocolate chips or a drizzle of chocolate glaze – the world is your oyster! So, let’s get our aprons on and dive into this hands-down delicious recipe!
What’s in Keto Gingerbread Cake?
Almond Flour: The base of this cake, almond flour brings a lovely nutty flavor and is the ideal low-carb alternative to regular flour. I usually reach for Bob’s Red Mill brand because it’s finely sifted and perfect for baking.
Coconut Flour: Just a bit of coconut flour adds a delicate sweetness and contributes to the moisture of the cake. It’s powerful stuff, so a little goes a long way!
Erythritol: We all need a touch of sweet in our lives! This calorie-free sweetener gives that perfect sweetness without the carbs. I tend to opt for granular erythritol since it mimics the texture of sugar closely.
Ground Ginger & Ground Cinnamon: These spices bring the gingerbread flavor we all know and love. Fresh ground is always a treat, but store-bought works just fine too!
Baking Soda & Baking Powder: These two are the dynamic duo that make our cake rise beautifully.
Salt: A pinch of salt enhances all the flavors, making them pop!
Eggs: They provide the structure and moisture. I love using farm-fresh eggs when I can!
Unsweetened Applesauce: A secret ingredient! It keeps the cake moist and adds a subtle sweetness.
Melted Coconut Oil or Butter: Your choice! Both give a rich, buttery flavor – I’m partial to coconut oil for that tropical twist, but butter is always a classic.
Vanilla Extract: Because who doesn’t love a splash of vanilla in their baked goods? It elevates all the flavors and makes everything taste just a bit fancier.
Unsweetened Cocoa Powder: This is what gives our glaze that rich chocolatey flavor without the carbs.
Sugar-Free Chocolate Chips: This is optional, but I say why not? They add that sweet chocolatey touch on top! Look for your favorite brand that uses stevia or monk fruit for sweetness.
Chopped Nuts: Think pecans or walnuts for that crunchy garnish. They not only add texture but also make your Keto Gingerbread Cake look stunning!
Is Keto Gingerbread Cake Good for You?
You bet! Let’s break it down a bit:
Almond Flour: This ingredient is high in healthy fats and proteins, making it a great choice for anyone looking to lower their carb intake while still feeling satiated.
Coconut Flour: It’s high in fiber, which not only helps with digestion but also keeps you feeling full longer.
Erythritol: This sweetener has zero calories and a low glycemic index, making it a favorite for people watching their sugar.
While this cake is a keto-friendly treat, moderation is key! It’s packed with healthy fats but still calorie-dense. So, savor it, don’t scarf it!
Ingredients List
– 2 cups almond flour
– 1/2 cup coconut flour
– 1/2 cup erythritol (or your preferred keto sweetener)
– 1 tablespoon ground ginger
– 1 tablespoon ground cinnamon
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 4 large eggs
– 1/2 cup unsweetened applesauce
– 1/2 cup melted coconut oil (or butter)
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened cocoa powder (for glaze)
– 1/2 cup sugar-free chocolate chips (for topping)
– Chopped nuts (e.g., pecans or walnuts) for garnish
This recipe serves about 9 people, perfect for sharing (or not!).
How to Make Keto Gingerbread Cake?
1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large mixing bowl, combine almond flour, coconut flour, erythritol, ground ginger, ground cinnamon, baking soda, baking powder, and salt. Mix well to ensure no lumps remain.
3. In another bowl, whisk together the eggs, applesauce, melted coconut oil (or butter), and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean when inserted in the center.
7. While the cake is baking, prepare the glam glaze: melt the sugar-free chocolate chips with the unsweetened cocoa powder over low heat, stirring constantly until smooth.
8. Once the cake is done baking, let it cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
9. Pour the chocolate glaze over the top of the cooled cake, spreading it evenly.
10. Garnish with chopped nuts on top and allow the glaze to set before slicing.
11. Serve and enjoy your delicious Keto Gingerbread Cake!
Sweet Tips for Success!
– If you can’t find almond flour, sunflower seed flour is a great nut-free option!
– For added texture, how about tossing in some chopped crystallized ginger into the batter? It will ramp up that ginger flavor and provide a delightful chewiness.
– Feel free to experiment with spices! A pinch of nutmeg or allspice can bring another layer of flavor that complements the ginger and cinnamon beautifully.
I can’t wait for you to whip this up in your kitchen. It’s the perfect cozy dessert that leaves both your taste buds and your keto goals happy. After you try it, please let me know how it turned out! Happy baking!
