Keto Gingerbread Cake

This time, I will show you how to make the tastiest keto gingerbread cake ever.

This delicious cake is made with low carb ingredients that make it a perfect option for anyone following a ketogenic diet.

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This cake tastes amazing and has a perfect texture that will make it a favorite among your family and friends. The gingerbread flavor is mild and not overly sweet.

Try this great keto gingerbread cake recipe and you won’t be disappointed.

Why You Should Try This Recipe

– This low carb gingerbread cake recipe is very easy to make and is a festive and delicious dessert for the holidays.

– The combination of gingerbread spices, sweetener, and almond flour give this cake a unique flavor.

– You can freeze this cake.

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👨‍🍳 Keto Ginger Cake Ingredients

To make this low carb gingerbread cake you will need:

  • 7.4 oz (210g) Almond Flour
  • 5 Eggs
  • 4.2oz (120g) Butter (melted)
  • 1.6oz (45g) Coconut Flour
  • 4oz (115g) Erythritol + Monk Fruit Blend
  • 4.2oz (120g)  Full Fat Yoghurt 
  • 2 1/2 teaspoon Baking Powder
  • 3 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 3/4 teaspoon Cinnamon

⭐ Making Keto Gingerbread Cake

Easily make the perfect low carb ginger cake! Follow these steps:

Step 1

Start by preheating your oven to 350F (175C) and greasing a 9 inch bundt tin.

Then, place the eggs in a stand mixer and whisk for 4-5 minutes until fluffy.

Step 2

Mix all the dry ingredients in a medium bowl. Then, add the yogurt and butter to the eggs and mix on medium until well combined.

Add the mixed dry ingredients and whisk for a few seconds.

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Step 3

Scoop the mix into the bundt pan and make it even. Smooth the top.

Step 4

Bake in the oven for about 50 minutes. It’s ready when a toothpick can be inserted and removed cleanly.

To prevent the top of the cake from burning- you can cover it loosely with aluminum foil after about 20 minutes.

That’s it! Enjoy this amazing keto gingerbread cake!

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Almond Flour

To make this tasty keto gingerbread cake, I used almond flour as the main flour. It’s one of the most popular keto flours and it gives this cake a really nice texture.

Almond flour is not very expensive, and you can even make it at home by grinding almonds in a food processor.

I also add a bit of coconut flour which helps the cake stay together.

Yogurt 

Make sure to use full-fat yogurt in this keto gingerbread cake for the best flavor and texture.

If you use “diet” or low-fat yogurt, the cake will likely be dry and not as flavorful. I recommend using plain full-fat greek yogurt for the best results.

Keto Cakes

There are so many keto cake recipes online. If you are looking for a unique and special dessert, try this keto gingerbread cake.

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This cake tastes just like a traditional gingerbread cake, but it’s a healthier version. The main ingredients are all low-carb, including almond flour, coconut flour, aand sugar-free sweetener.

The cake is also packed with healthy spices.

Freezing

You can freeze this low carb ginger cake for up to 3 months. Simply wrap it tightly in plastic wrap, and then store it in a freezer-safe bag or container.

When you’re ready to serve it, thaw it overnight in the fridge and enjoy! The texture will change a bit, but it will still be delicious.

Carbs

If you slice this ginger cake into 12 slices, each one will contain 4g of net carbs.

It’s not the lowest carb cake around, but it’s still a great choice for those following a low-carb or keto diet.

Just eat it in moderation- one slice with a good cup of tea of coffee is plenty!

 

I hope you liked my low carb gingerbread cake recipe! If you have any questions or suggestions- please feel free to comment below. Make sure to check out other great keto recipes on my website!

keto gingerbread cakePin

Keto Gingerbread Cake

This keto gingerbread cake is the perfect low carb holiday treat! Made with keto friednly ingredients like almond flour. Super easy to make.
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How Would You Rate This Recipe?
4.80 from 5 votes
Ingredients
  • 7.4 oz Almond Flour (210g)
  • 5 Eggs
  • 4.2 oz Butter (melted) (120g)
  • 1.6 oz Coconut Flour (45g)
  • 4 oz Erythritol + Monk Fruit Blend (115g)
  • 4.2 oz Full Fat Yoghurt (120g)
  • 2 1/2 teaspoon Baking Powder
  • 3 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cloves
  • 3/4 teaspoon Cinnamon
Instructions
  • Preheat your oven to 350F (175C) and greasing a 9 inch bundt tin.
    Then, place the eggs in a stand mixer and whisk for 4-5 minutes until fluffy.
  • Mix all the dry ingredients in a bowl. Then, add the yogurt and butter to the eggs and mix on medium until well combined.
    Add the mixed dry ingredients and whisk for a few seconds.
  • Scoop the mix into the bundt pan and make it even. Smooth the top.
  • Bake in the oven for 50 minutes. It’s ready when a toothpick can be inserted and removed cleanly (check after 35-40 minutes).
    To prevent the top of the cake from burning- you can cover it loosely with aluminum foil after about 20 minutes.
Save & Pin This Recipe
Save this recipe for later - Pin the above image
Course Dessert
Cuisine American
Keyword keto ginger cake, keto gingerbread cake, low carb gingerbread cake

Nutrition

Calories: 175kcal
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 175kcal
Cost: $15

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