This keto gingerbread cake is a wonderful sugar free dessert for the winter season. Filled with warm and mellow spices and a touch of cocoa, you will love serving this cake to friends and family.
Why this Keto Gingerbread is just so good....
- You will love the perfectly moist and light texture of this cake. And the flavor is both sweet and spicy. It is lovely enough to be a stand alone festive cake for the Holidays. But it is so easy to make with simple ingredients, you could make it year round.
- The cake can be made a day ahead and that is a good thing since most gluten free baked goods taste better the next day.
- My Keto Spice Cake with Maple Glaze is one of our favorite sweet cakes filled with warm spices. Another festive cake to try is my Low Carb White Chocolate Pomegranate Cake.
- Since this gingerbread cake is made without molasses, we are using plenty of spices, tangy sour cream, brown sugar substitute and a bit of cocoa. This helps give this cake its special flavor similar to traditional gingerbread.
- The recipe uses ginger, cinnamon, allspice, nutmeg and cloves. Feel free to increase or decrease the amounts based on your preferences.
Step by Step Directions
- Beat the butter and sugar substitute in a mixer for about 2 minutes until fluffy.
- Add eggs and beat just until mixed, about 30 seconds.
- Sift the almond flour to remove any lumps and stir together the spices and baking powder and soda in a bowl.
- Add flour mixture into batter and mix together. Spoon in the sour cream and mix to combine.
- Spray a bundt pan with non stick baking spray.
- Pour batter into pan and smooth the top.
- Bake in 350°F oven for 35-40 minutes. Test at 35 minutes with a toothpick or long wooden skewer. If it still has wet batter, bake about 5 minutes longer and test again.
- Cool cake in pan for 15 minutes, turn over onto rack to remove and allow to fully cool before serving.
- This keto gingerbread cake is really good by itself, sprinkled with some powdered sugar substitute. But you can also serve with some Keto whipped cream or some sugar free ice cream or fruit.
- Room temperature dairy and eggs create the best texture in baked goods.
- Gluten free flours should be stored in the refrigerator or freezer to help keep them fresher longer. It really helps to sift the flour to remove any lumps that could change the measurements.
- I prefer to use a wooden skewer (for example a kabab skewer) to test my cakes instead of a toothpick. Sometimes the cake is not baked all the way through. Try to push the toothpick as far down as it will go in the cake to test.
- I have found the taste and texture of keto and low carb cakes are much better the next day. So if you can, plan ahead to serve the next day.
Here are a few suggestions that have worked for me:
Use a light colored pan.
Spray the pan right before pouring in the batter. I swear by Wilton's Bake Ease Spray!
Cool the cake for only about 15 minutes. Any longer will increase the chances of sticking.
Swirl a butter knife or metal spatula around the edges of cake to help release it.
Turn pan over, give it a gentle tap around the edges and on the top of pan to help loosen the cake.
The Kitchn has a complete article about different methods tested. They recommend a homemade "Cake Goop" which is a combination of vegetable oil, shortening and flour. I have not tested this so I can't speak to the method's success.
King Arthur Baking has some helpful tips as well.
We love cake! If you do too, try one of these favorites.
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This keto gingerbread cake is a wonderful dessert for the winter season. Filled with warming spices and a touch of cocoa, you will love serving this cake to friends and family.
- 2 cups fine almond flour, sifted
- 2 tablespoons coconut flour, sifted
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- 1 ½ teaspoons nutmeg
- ½ teaspoons cloves
- 1 tablespoon dark cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ cup (1 stick) unsalted butter, softened to room temperature*
- ½ cup brown sugar substitute
- ¼ cup granulated sugar substitute
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature
- Preheat oven to 350°F. (325°F if using a dark pan)*
- In a mixer, beat the butter and sugar until soft and fluffy, about 2-3 minutes.
- Beat in the eggs just until combined.
- In a separate bowl, sift the flours, baking powder, soda, xanthan gum, spices and cocoa powder.
- Beat in the flour mixture for 1 minute. Scrape the bowl to make sure all flour is mixed in to the batter.
- Spoon in the sour cream and beat for 30 seconds.
- Spray bundt pan with non stick baking spray*
- Pour the batter into pan and smooth the top.
- Bake for 35-40 minutes. Test with a toothpick or wooden skewer. If there is still wet batter, bake another 5 minutes or so and check again.
- Cool cake in pan on a cooling rack for 15 minutes. Gently run a butter knife or metal spatula around the edges of the cake to help loosen from the pan. Place the rack over top the pan and flip the pan. The cake should slide out.*
- Let the cake fully cool before serving. Sprinkle with powdered sugar substitute and/or serve with keto whipped cream.
*Room temperature dairy and eggs are best in baked goods.
*Spray the pan right before you pour in the batter. Don't forget the center tube of the pan.
*A dark pan may bake a bit faster or brown the cake a bit more. A light pan is preferred, but just lower the temperature to accommodate the pan. Test as stated.
*Only cool the cake for about 15 minutes; longer could result in the cake sticking.
*Store leftover cake in airtight container in the refrigerator for up to 5 days.
*Freeze for 3-6 months. Defrost overnight in refrigerator or at room temperature. It is also delicious heated in the microwave for 20 seconds or so.
Keywords: sugar free dessert, keto baked goods, low carb cake