Keto Gingerbread Cake with Lemon Cream Cheese Icing:
This Keto Gingerbread Cake recipe was made by my wife Angel. Check out Angel’s website, instagram and facebook page where she shares stories and pics about our life.
She also has a great YouTube channel you can check out as well. 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
Prep
Cook
Total
Yield 12 Cake Slices
Ingredients:
1/2 cup butter at room temperature
1/2 cup brown swerve sweetener or 1/3 cup monk fruit (powder) sweetener or 1 tsp liquid stevia
4 large organic eggs
1/4 cup coconut flour
3/4 cup almond flour
2 tbsp. psyllium husk powder or ground flaxseed
1 1/2 tsp pumpkin spice
1 tsp baking powder
1/4 tsp pink salt
1/4 cup water
Optional Ingredients:
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:
6 tbsp. (100g) cream cheese at room temperature or dairy free cream cheese
3 tbsp. (75g) butter, at room temperature
20 drops liquid stevia or 1 cup swerve icing sugar
Zest of 1 lemon
Juice of 1 lemon
Instructions:
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!
Courses Dessert
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 176 | ||
% Daily Value | ||
Total Fat 18 g | 28% | |
Total Carbohydrates 7 g | 2% | |
Dietary Fiber 1 g | 4% | |
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Special Notes:
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
what could I use to replace the pumpkin pie spice? I like to use date sugar or date syrup in a reduced amount instead of other sugar replacements. How much would I need for the cake and the icing? Thank you for your reply.
You could just put in 1/2 tsp of ginger powder
your keto ginger bread with lemon recipe is missing amount of baking powder to use in ingredients. I guessed 1 tsp based on size and that worked
Hello, it says 1 tsp in the ingredients.
Hi!
I want to try this delicious looking recipe but I have 2 questions:
1. Can I substitute or leave out the psylliym husk powder?
2. The ingredients don’t list baking powder but its mentioned in the instructions. Is it supposed to be in the ingredients?
Thanks!!
You can substitute ground flax seed for the psyllium husk and see how that comes out. Blessings!
Thank you!
I just made and ate one. Ok 2. My boyfriend is raving about how great they taste while polishing off his second cupcake. I say cupcake because I made them individually and with the icing, well, they look like cupcakes.
I used sunflower flour instead of almond and next time I will add more zest to the icing. The icing really made these!
Great to hear that Sandra!
I made this twice and I am planning on making it a third time this week. This recipe is absolutely delicious!! Thank you for sharing it!
So great to hear this Rachel!!
Can’t do dairy. Can I sub ghee or coconutoil?
Yes try that out.
Can you use something else besides butter…like Ghee? Thanks!
Yes you can!
This looks delicious! Trying to save to Pinterest and its not allowing, is anyone else having problems saving these recipes? thanks