Keto Gingerbread Cake with Lemon Cream Cheese Icing:
This Keto Gingerbread Cake recipe was made by Chené who is our recipe and social media manager from South Africa. Chené is a gifted photographer and posts recipes and lifestyle images on her Instagram page. I love this recipe and I think you guys will really enjoy it!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Keto Gingerbread Cake with Lemon Cream Cheese Icing
Yield 12 Cake Slices
1/2 cup butter at room temperature
4 large organic eggs
1/4 cup coconut flour
3/4 cup almond flour
1 1/2 tsp pumpkin spice
1 tsp baking powder
1/4 tsp pink salt
1/4 cup water
There is ginger in the pumpkin spice powder but if you want it to have more ginger, consider adding in 1/2 tsp of ginger powder with the dry ingredients.
Lemon Cream Cheese Frosting:
3 tbsp. (75g) butter, at room temperature
Zest of 1 lemon
Juice of 1 lemon
Step 1: Line 9" loaf pan with parchment paper and set aside. Preheat oven to 350F.
Step 2: In a large mixing bowl, add the butter and sugar substitute you chose to use and cream together until light and fluffy. Add eggs, one at a time and mix until well combined.
Step 3: In a separate mixing bowl add the almond flour, coconut flour, psyllium husk, baking powder, salt and pumpkin spice and stir together making sure to break up any lumps the coconut or almond flour may create.
Step 4: Add the dry ingredients to the wet ingredients and stir gently to combine. Add water and mix until smooth. Spoon batter into prepared loaf pan and bake bake for 40 mins or until toothpick inserted in middle comes out clean.
Step 5: Remove from oven and allow to cool completely.
Step 6: For the icing; Add all ingredients together in a medium bowl and mix with electric mixer until super smooth and creamy.
Step 7: After cake has cooled, spoon icing over top and top with chopped pecans for extra crunch. Enjoy!
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 18 g
Total Carbohydrates 7 g
Dietary Fiber 1 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
If you are a fan of nuts and want something with more texture, you can add 1/2 cup chopped walnuts or pecans to batter before baking. For more flavor, bake nuts in 350F oven for 5-10 mins until golden.
You can also bake this gingerbread as muffins instead of a cake, just divide the batter into greased muffin cups and bake at 350F for 25-30 mins. Coconut flour can be very drying so if you choose to use more coconut oil, you may need to add in more eggs.
Make sure all ingredients are at room temperature before baking! Use fresh baking powder – to test if its still active, place teaspoon of baking powder in small bowl and add 1/4 cup of boiling water over it. If it bubbles right away, it’s good to use.
Dr. Jockers Comments
This keto gingerbread cake with lemon cream cheese icing is a great tasting, low-carb and fat burning dessert recipe. Your family will LOVE this!
We used coconut flour and almond flour in this recipe which are low carb and full of prebiotic fiber for the gut microbiome. For keto sweeteners, you can use monk fruit, erythritol or my personal favorite which is stevia.
It is ideal to get organic, pasture-raised eggs and organic cream cheese so you get more powerful fat burning nutrients such as omega 3 fats, conjugated linoleic acid and the fat soluble nutrients vitamin A, D, E and K2. When you get pasture-raised animal products, you also get less inflammatory omega 6 fats and chemicals as compared to conventional animal products.
Let us know your thoughts on the keto gingerbread cake with lemon cream cheese icing recipe in the comments section below. If you are looking for a more detailed fat burning, keto meal plan and recipes than check our complete Navigating the Ketogenic Diet program here