Keto gingerbread Bundt cake
The smell of homemade gingerbread filling the house, good ol' fashioned yumminess! This keto gingerbread Bundt-style cake is moist, tender and spicy. And you know what? It has Christmas written all over it!
USMetric
servingservings
Ingredients
- 4½ oz. 125 g butter
- 2 tbsp 2 tbsp pumpkin pie spice
- 6 6 eggeggs
- 5 tbsp 5 tbsp (50 g) erythritol
- ½ tsp ½ tsp vanilla extract
- 2 oz. 50 g cream cheese
- 6 oz. 175 g (350 ml) almond flour
- 1 oz. 30 g (60 ml) coconut flour
- 3 tsp 3 tsp (15 g) baking powder
- 1 pinch 1 pinch salt
- ¼ cup 60 ml roasted and chopped almonds (optional)
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the bundt pan with butter or line a loaf pan with parchment paper.
- Melt the butter together with the spices on low heat. Allow to cool.
- In a larger bowl, beat eggs, sweetener and vanilla really fluffy with a hand mixer. Stir in cream cheese.
- Mix almond flour, coconut flour, baking powder and salt separately to remove any clumps.
- Mix everything, including the melted butter, into a smooth batter. Let rest for a few minutes.
- Pour the batter into the bundt pan and bake on the bottom rack for 30-35 minutes or until a toothpick or skewer inserted into the center comes out clean.
- Allow to cool a bit before removing from the bundt pan.
Tip!
Decorate with "candied" chopped almonds or nuts. Melt 1-2 tablespoons of sweetener in a frying pan over medium-high heat and add ¼ cup roughly chopped almonds or nuts. Combine well and allow to cool.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Traditional food safety rules still apply to these recipes. 3-5 days in the refrigerator and 2-3 months in the freezer.