An easy recipe for moist, fluffy and flavorful low carb gingerbread cake. Despite containing no molasses or brown sugar, it tastes just like the real thing!
This low carb gingerbread cake is delightful. It’s fluffy, moist, and very flavorful.
When I embarked on making a low carb gingerbread cake, I had my suspicions. I assumed that it would be very difficult to recreate the traditional flavor without molasses.
As it turns out, it’s not that hard. 🙂 This keto and gluten free gingerbread cake tastes just like the real thing – but eating it comes without the price tag of blood sugar craziness. How cool is that!
I based this recipe on my trusted almond cake recipe. I omitted the honey, replacing it with stevia, milk and butter, and added spices – cinnamon and ginger. If you’re keto and very strict about it, you can use heavy cream instead of the milk. But as you can see, even with the milk, this cake is very low in carbs.
This might be a bit unusual, but I like to add just a tablespoon of cocoa powder to this low carb gingerbread cake – not so much for flavor, but for a deeper color, especially useful because I don’t use brown sugar or molasses.
This is a truly healthy cake that you can enjoy for breakfast with your coffee. After all, it’s basically eggs, milk, butter and almonds!
Another wonderful cake for this time of year is this delicious low carb fruitcake. Yes, it’s very good!
Watch the video to see how I make this cake:
Low Carb Gingerbread Cake
- ½ tablespoon unsalted butter for pan
- 4 large eggs
- 1/4 cup whole milk
- 2 tablespoon unsalted butter, melted
- 1.5 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1 tablespoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon fresh ground ginger
- ½ teaspoon kosher salt
- 1½ cups blanched almond flour (6 oz)
- ½ teaspoon baking soda
- Preheat oven to 325 degrees F. Generously grease a glass 8X8-inch baking dish with butter.
- In a medium bowl, whisk together the eggs, milk, melted butter, stevia, cinnamon, cocoa powder, ginger and kosher salt.
- Whisk in the almond flour, then the baking soda.
- Pour the batter into the prepared pan. Bake until puffed and a toothpick inserted in center comes out clean, about 20 minutes.
- Cool in pan on a cooling rack for 20 minutes, then cut into nine squares and serve.