Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
keto gingerbread cake on plate.

Keto Gingerbread Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

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.


Ingredients

Units Scale
  • 2 cups fine almond flour, sifted
  • 2 tablespoons coconut flour, sifted
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoons cloves
  • 1 tablespoon dark cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature*
  • 1/2 cup brown sugar substitute
  • 1/4 cup granulated sugar substitute
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat oven to 350°F.  (325°F if using a dark pan)*
  2. In a mixer, beat the butter and sugar until soft and fluffy, about 2-3 minutes.
  3. Beat in the eggs just until combined.
  4. In a separate bowl, sift the flours, baking powder, soda, xanthan gum, spices and cocoa powder.
  5. Beat in the flour mixture for 1 minute.  Scrape the bowl to make sure all flour is mixed in to the batter.
  6. Spoon in the sour cream and beat for 30 seconds.
  7. Spray bundt pan with non stick baking spray*
  8. Pour the batter into pan and smooth the top.
  9. 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.
  10. 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.*
  11. Let the cake fully cool before serving.  Sprinkle with powdered sugar substitute and/or serve with keto whipped cream.

Notes

*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.