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prep time
20 min
cook time
45 min
ready time
1 h 5 min
Best Keto Christmas Gingerbread Cake
Looking for a Keto Christmas gingerbread cake this year? Look no further. This is the Keto Christmas recipe that you never knew you needed! The sponge is made from a base of almond flour, ground flaxseeds, and coconut flour, then combined with ground ginger and a couple of other spices for depth. Greek yogurt and whipped eggs not only help bind the cake together but also give moisture to the sponge. Optional Keto-friendly ginger syrup is then drizzled over the baked cake for extra ooomff. The results are a moist sponge that is packed with ginger flavor! This cake is naturally gluten-free, sugar-free, and only 3g net carbs per slice!
Can I substitute any ingredients? You may wish to replace the ground ginger with freshly grated ginger root - approximately 1.5 tablespoons.
Does the recipe freeze well? Yes, you can freeze this dessert. We recommend pre-slicing the cake and placing sheets of baking paper between each slice to prevent sticking. Store in an air-tight plastic container or freezer bag and consume within 2 months. To reheat, remove a slice and let it thaw overnight in the fridge. Simply pop a slice in the toaster, or heat on a pan over medium heat.
What can I serve the dish with? Serve on its own or with heavy cream, whipped cream, or 3-ingredient Vanilla Keto Ice cream.
Is the recipe suitable for families/celebrations/occasions? This recipe is perfect for celebrations as it easily serves 8-10 people.
Can I use a different baking pan? This recipe uses a 4.5 x 8.5-inch loaf tin. However, you may use a regular rectangular baking tin, round spring-form tin, or bundt tin. The more shallow your tin, the less baking time it will need. Check your cake after 25-30 minutes by inserting a skewer. If it comes out clean with a few crumbs, it's ready. If there is visible batter, return to the oven for a further 5-10 minutes and check again.
Net Carbs
3.4 g
Fiber
5.3 g
Total Carbs
8.7 g
Protein
8.6 g
Fats
25 g
284 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
4 large
Almond flour
1 cup
Flaxseed / Linseed (Powder / Ground / Milled)
0.5 cup
Coconut flour
0.25 cup
Baking powder
1 tsp
Baking soda
0.5 tsp
Ginger, ground
4 tsp
Cloves, ground
0.13 tsp
Cinnamon, ground
2 tsp
Erythritol Granulated
0.5 cup
Butter
0.5 cup
5% Authentic Greek Strained Yogurt
0.5 cup
Keto Ginger Syrup
4 tbsp
Recipe Steps
steps 8
1 h 5 min
Step 1
Preheat the oven to 350F/180C. Line a loaf tin with baking paper or generously grease it with butter. Set aside. Add the eggs to a stand mixer with the whisk attachment. Alternatively, add to a large mixing bowl and use an electric whisk. Whisk on high speed for 4 minutes until the eggs are fluffy and quadrupled in volume.Step 2
In another bowl, add the almond flour, ground flaxseed, coconut flour, baking powder, bicarbonate soda, ground ginger, ground cloves, cinnamon, and erythritol. Use a whisk to combine.Step 3
Use room-temperature softened butter. Alternatively, melt the butter in the microwave for 20 seconds, just enough to soften without it sizzling hot. Add the yogurt to the butter and whisk together. Set aside.Step 4
Add the dry ingredients to the eggs. Whisk on medium speed until combined. Pour in the butter yogurt mixture and continue to mix until incorporated.Step 5
Spoon the batter into the lined loaf tin. Level with a spatula. Place in the center of the oven and bake for 45-50 minutes or until browned. To check your cake is cooked through, insert a skewer into the center of the cake; if it comes out clean with a few crumbs, it's ready. If there is still visible batter, return to the oven for a further 5-7 minutes, checking each time. If the cake is browning too quickly, loosely cover it with aluminum foil.Step 6
When ready, leave the cake in the tin for 15 minutes before transferring it to a cooling rack. It will continue to cook within the tin. Removing the cake prematurely will risk it crumbling apart and collapsing in the center.Step 7
Optional step: While the cake is hot, poke holes into the top of the cake and drizzle the Keto-friendly ginger syrup over the top. The syrup will soak into the hot sponge, giving extra flavor and keeping the sponge moist. If you do not have ginger-flavored Keto syrup, you can use Keto maple syrup or Keto golden syrup.Step 8
Leave to cool before slicing and serving. Serve on its own, or with fresh whipped cream or Keto ice cream.
