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–+ servings

Keto Gingerbread Cake

Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 12
Calories 198.2

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 teaspoon Redmond Real salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 5 large eggs
  • 1/2 cup unsweetened macadamia nut milk
  • 1/4 cup coconut oil melted
  • 1/2 cup powdered natural sweetener (erythritol, or equivalent)
  • 2 teaspoons orange extract (or flavor extract of choice)

GLAZE:

  • 1/2 cup coconut oil (or butter)
  • 1/4 cup powdered natural sweetener (erythritol, or equivalent)

Instructions
 

  • Preheat oven to 350 degrees F. Combine all dry ingredients in a small bowl and whisk together. In a large bowl combine eggs, coconut milk, coconut oil, and sweetener. Whisk together. Add the extract and stir well to combine. Pour wet ingredients into dry ingredients, mixing thoroughly until smooth.
  • Grease 6-inch bundt pan with coconut oil and fill a pan with batter. Bake in the oven for 40 minutes, or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean.
  • Meanwhile, make the glaze by placing the melted coconut oil and natural sweetener in a small bowl. Stir until well combined.
  • Spoon glaze over cooled cake if desired.

Nutrition

Calories: 198.2 | Fat: 19.3g | Protein: 4.3g | Carbohydrates: 4.2g | Fiber: 2.3g | P:E Ratio: 0.2