Description
Cozy up with this soft, spiced keto gingerbread cake — perfectly moist, warmly flavored with ginger and cinnamon, and guilt-free for your low-carb lifestyle!
A comforting dessert that brings the holiday cheer without the sugar crash.
Ingredients:
2 cups almond flour
1/2 cup erythritol (or your favorite keto sweetener)
1/4 cup melted coconut oil
3 large eggs
1/2 cup unsweetened almond milk
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions:
Preheat & Prepare (10 minutes)
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Mix the Dry Ingredients (5 minutes)
In a large bowl, whisk together almond flour, erythritol, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt until evenly combined.
Combine the Wet Ingredients (5 minutes)
In another bowl, whisk melted coconut oil, eggs, almond milk, and vanilla extract until smooth.
Blend & Pour (5 minutes)
Gradually add the wet ingredients to the dry mixture, stirring until a smooth batter forms. Pour into the prepared cake pan and spread evenly.
Bake & Cool (30 minutes)
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Serve & Enjoy (5 minutes)
Slice and enjoy as is, or top with a dollop of whipped cream or cream cheese frosting for an extra treat!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 210 kcal | Servings: 8 slices
#KetoDessert #GingerbreadCake #LowCarbBaking #HolidayTreat
Step-by-Step Guide
Follow this detailed guide for a foolproof cake. First, ensure all ingredients are at room temperature, especially the eggs and almond milk, to help them emulsify properly with the coconut oil. When mixing the dry ingredients, sift the almond flour if it’s clumpy to avoid a gritty texture. While combining wet and dry ingredients, fold gently until just incorporated; overmixing can lead to a dense cake. For baking, start checking for doneness at the 25-minute mark. The cake is ready when the top is springy to the touch and the edges pull slightly away from the pan.
Serving Suggestions
This versatile cake pairs beautifully with various toppings. For a classic touch, serve with a dollop of keto whipped cream sweetened with a touch of stevia. A sugar-free cream cheese frosting adds richness, or try a simple dusting of powdered erythritol and cinnamon. For a festive presentation, garnish with a few crushed pecans or a sprinkle of lemon zest to brighten the warm spices. It also makes an excellent base for a holiday trifle layered with keto custard.
How-to Summary
In brief: Preheat oven to 350°F and prepare a cake pan. Whisk all dry ingredients in one bowl. In another, whisk all wet ingredients until smooth. Combine wet and dry to form a batter, pour into the pan, and bake for 25-30 minutes. Cool before serving with your favorite low-carb topping.
Frequently Asked Questions
- Can I use a different keto sweetener? Yes, you can substitute the erythritol with an equal amount of monk fruit sweetener or allulose. Note that allulose may cause the cake to brown faster, so consider reducing the oven temperature slightly.
- My cake is too crumbly. What went wrong? This is often due to over-measuring the almond flour. Always spoon the flour into the measuring cup and level it off. Adding an extra egg yolk can also help bind the batter for a moister texture.
- How should I store leftovers? Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw overnight in the fridge.
- Can I make this dairy-free? The recipe is already dairy-free as written. Ensure your baking powder is aluminum-free to avoid any metallic aftertaste.
- Why did my cake sink in the middle? This usually indicates under-baking or opening the oven door too early, which causes a sudden temperature drop. Ensure the cake is fully set before removing it from the oven and avoid opening the door during the first 20 minutes of baking.
Common Mistakes to Avoid
- Not Greasing the Pan Properly: Even with parchment paper, thoroughly grease the sides to prevent sticking.
- Using Cold Ingredients: Cold eggs and milk can cause the melted coconut oil to solidify, creating a lumpy batter.
- Overpacking the Almond Flour: This is the top cause of dry, dense results. Use the spoon-and-level method.
- Overmixing the Batter: Stir until just combined to maintain a light, tender crumb.
- Skipping the Cooling Step: Cutting into the cake while warm will cause it to fall apart. Let it cool completely on a wire rack.
Conclusion
This keto gingerbread cake proves you don’t have to miss out on festive flavors while following a low-carb lifestyle. With its perfect blend of warm spices and moist texture, it’s a holiday dessert that everyone can enjoy. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning centerpiece for any gathering. It’s simple, satisfying, and delivers all the cozy comfort of traditional gingerbread without the sugar crash. Happy baking!