WebA Keto Gingerbread Cake with a cream cheese frosting. Made with almond flour, warm spices and just a hint of molasses, this low carb gingerbread cake recipe will give you …
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WebDirections for Cake. Preheat the oven to 350F / 180C / 160 fan. Grease ramekins (4 inches wide x 2 inches tall) generously with butter.. Add the egg and low-car …
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This Keto gingerbread cake is a delicious low-carb dessert that's perfect to be served in the festive season or as a side to morning tea and coffee. Preheat your oven to 165C/330F. Add the butter and Natvia to your stand mixer and beat on medium speed using the whisk attachment.
Whisk the cream in bowl with electric whisk until just below firm then fold through the mascarpone with a silicone spatula. Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf. Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, until golden.
The un-frosted loaf can be frozen for up to 3 months. To defrost, remove the cake from the freezer and leave it in the fridge overnight. It will be ready to ice in the morning. This Keto gingerbread cake is a delicious low-carb dessert that's perfect to be served in the festive season or as a side to morning tea and coffee.
The most stand out aspect of this cake is the lemon cream cheese frosting. As the name suggests, this frosting includes lemon juice. The lemon helps to create a vibrant flavor that contrasts nicely with the gingerbread cake. The recipe for the cake itself can be found at the site greenandketo.com.