Super-Moist Gingerbread Cake (Keto, Paleo)
The holidays are here, and you definitely don't want to miss out on this super-moist gingerbread cake this season! It's also keto, paleo and sugar-free.
Servings: 12 people
Ingredients
For Cake
- 2 cups blanched almond flour (225 g) I like The Natures Eats brand
- 3/4 cup granulated sweetener (190 g) I like Pyure stevia blend
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 tablespoons powdered ginger
- 2 tablespoons apple pie seasoning (mixture of cinnamon, nutmeg and allspice)
- 4 tablespoons molasses can be cut in half to reduce carb count
- 2 large eggs
- 1/4 cup unsalted butter or coconut oil, room temperature (55 g)
- 1/4 cup unsweetened dairy-free milk of your choice
For Optional Vanilla Frosting
- 1/2 cup unsalted butter, room temperature (110 g)
- 1/3 cup powdered sweetener (85 g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175 C).
- Mix almond flour, sweetener, baking soda, cinnamon, ginger and apple pie seasoning together in a bowl. Set aside, and mix molasses, eggs, unsalted butter/coconut oil and milk together in a second bowl. Add wet ingredients into the dry ingredients.
- Grease a 9 inch x 9 inch dish (either round or square would work), and pour in batter. Place into oven and cook until a toothpick comes out clean, approximately 45-50 minutes.
- For optional vanilla frosting: using a hand mixer, blend room temperature butter, powdered sweetener (you can make this by blending granulated sweetener) and vanilla extract together. Spread on top of cake after it cools fully.
- Store cake covered in the fridge for up to a week.
Notes
Nutrition Facts (per slice, recipe makes 12 slices): 184 calories, 15 g fat, 22 g total carbs, 2 g fiber, 12 g sugar alcohols (8 g net carbs), 5 g protein
If the molasses is reduced to 2 tablespoons, the carb count is instead:
19 g total carbs, 2 g fiber, 12 g sugar alcohols (5 g net carbs)