Keto Gingerbread Cake

5 from 21 votes

A super simple Keto Gingerbread Cake with a buttery yet light texture and oodles of ginger flavour. A great sugar free cake recipe to add to your holiday repertoire or to enjoy any time during the winter season.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: German

Servings:

Calories: 223kcal

Author: Katrin Nürnberger

Equipment

8 inch bundt pan

Ingredients

5 eggs large, room temperature
½ cup / 115g butter melted
½ cup / 120g full fat yoghurt room temperature
2 cup / 200g almond flour
⅓ cup / 40g coconut flour
3 teaspoon baking powder
4 teaspoon ground ginger
⅛ teaspoon ground cloves use ¼ teaspoon for a more intense taste
1 teaspoon cinnamon
⅔ cup / 120g golden erythritol

Instructions

Preheat the oven to 354F / 180C / 160Cfan. Generously grease a 8-9 inch bundt tin with butter.
Place the eggs in a stand mixer or in a mixing bowl and use an electric whisk. Whisk on high for 4 minutes until super fluffy.
Mix the dry ingredients together in a bowl.
Add the butter and yoghurt to the eggs and mix on medium / high until just combined. Add the dry ingredients and whisk again briefly until a batter forms.
Spoon the batter into the bundt tin and level with a spatula. Wet your hands slightly with water and smooth the top.
Bake in the oven for about 40 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took about 43 minutes. Check the cake from about 30-35 minutes. Once it is browned on top, loosely cover with tin foil.
Once cooled, remove from the tin and dust with powdered low carb sweetener. Slice into 12 slices.

Notes

3.4g net carbs per slice. Makes 12 slices.

Optional add-in for a darker colour (you won't be able to taste it): 1 tablespoon cocoa powder.

Optional add-in for a more intense gingerbread cake taste: 1 teaspoon blackstrap molasses.

Optional: replace the ground ginger with freshly grated ginger root - 1.5 tbsp.

It's possible to use different cake pans - rectangular loaf pans or a springform. Line the bottom and / or sides with parchment paper. Cooking times of both loaf pans and springforms will be longer - I'm estimating 50-60 minutes. Test with a skewer and remove only once no crumbs are sticking.

Nutrition