Keto gingerbread Bundt cake

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!

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
12 servingservings

Ingredients

  • 4½ oz. 130 g butter
  • 2 tbsp 2 tbsp pumpkin pie spice
  • 6 6 large egglarge eggs
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • ½ tsp ½ tsp vanilla extract
  • 2 oz. (4 tbsp) 55 g (55 ml) cream cheese, room temperatured
  • 1½ cups (6 oz.) 350 ml (170 g) almond flour
  • ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
  • 3 tsp 3 tsp baking powder
  • 1 pinch 1 pinch salt
  • 123 oz. (513 tbsp) 45 g (75 ml) roasted and chopped almonds (optional)
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Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Grease the bundt pan with butter or line a loaf pan with parchment paper.
  3. Melt the butter together with the spices on low heat. Allow to cool.
  4. In a larger bowl, beat eggs, sweetener and vanilla really fluffy with a hand mixer. Stir in cream cheese.
  5. Mix almond flour, coconut flour, baking powder and salt separately to remove any clumps.
  6. Mix everything, including the melted butter, into a smooth batter. Let rest for a few minutes.
  7. 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.
  8. 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 (1/2 dl) roughly chopped almonds or nuts. Combine well and allow to cool.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

32 comments

  1. john
    A good cake with lovely texture and very easy. I just guess to make it a Gingerbread you add some ginger!
  2. Fiona
    This is a beautiful cake.
  3. Jelena
    I made this with different flavouring as ginger and pumpkin pie spice are not my thing. I flavoured it with the zest and juice from 1 lemon, 1tsp of Sicilian lemon extract and 1tsp ground cardamom - it's amazing. Fantastic served with creme fraiche.
    Reply: #11
  4. Alex Perez
    Where's the ginger???
  5. Alex Perez
    Maybe 2 teaspoons of Ginger, ground. I guess.
  6. Ingrid
    I made this as a loaf tonight and it turned out beautiful. It was light and fluffy and rose very high unlike other loaves I have made in the past. Next time I may add some dark chocolate chips for a little variety. I was extremely impressed with this recipe.
  7. Judi
    I found this to be dry and sandy, savory and not sweet, and despite the 2T of pumpkin pie spice/ginger, it had very little flavor. Granted, I had to use sour cream in place of cream cheese, which might have made it a little drier. Even so, the flavor did little to make up for the texture. It's so disappointing to invest this much in ingredients for something that ends up rather "meh" :-(
  8. Mikie
    If you substitute monkfruit for the erythritol, how much would you use and would it matter? That's all I have on hand and this cake looks wonderful. Thank you.
    Reply: #10
  9. Paula
    Made this today (without sweetener and just used Allspice and Ginger). So delicious! Lovely soft texture and beautiful Christmassy scent. Great cake!
  10. Paula
    As far as I know you can make substitutes re sweeteners but I just avoid them altogether. Going Keto 13 weeks ago has totally eliminated all sugar cravings for me and reluctant to do the artificial sweetener thing. However I know many people use them and are happy with them.
  11. Roxy
    Hi! Which ingredients did you replace to add in the lemon, etc.? Do you think it would be good if I followed the same recipe above but also added in the lemon zest?
  12. Paula
    Food safety question! Does anyone know how long this cake lasts? I made an extra December 23rd. Half in fridge and half in freezer. Safe to eat for a few days yes?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    Food safety question! Does anyone know how long this cake lasts? I made an extra December 23rd. Half in fridge and half in freezer. Safe to eat for a few days yes?

    Traditional food safety rules still apply to these recipes. 3-5 days in the refrigerator and 2-3 months in the freezer.

  14. Paula
    Many thanks Kristin ☺
  15. maruchymonroig
    This is soooo GOOD with black coffee! Thanks a lot for this recipe. I made half the recipe in 6 cupcakes.
    Reply: #16
  16. Kerry Merritt Team Diet Doctor

    This is soooo GOOD with black coffee! Thanks a lot for this recipe. I made half the recipe in 6 cupcakes.

    So glad you love it!

  17. sdudley649
    This was a delicious cake. Changed nothing and will definitely make again. I think I might try Jelena’s suggestion (comment #3) sometime though by switching out the spices for lemon. Another winner! Thanks Diet Doctor :)
    Reply: #18
  18. sdudley649
    Just wondered why I have a ‘comment reported’ against my comment number. Have I broken rules?
    Reply: #19
  19. Kerry Merritt Team Diet Doctor
    I don't see anything reported against you. No worries!
  20. Caz
    I put this cake batter into my Nordic Ware Autumn cakelet pan and made individual leaf, acorn & pinecone shaped cakes, which looked amazing when dusted with powdered erythritol. They tasted pretty amazing too!
  21. Donna
    Terrific cake!! Love it. Thanks
  22. Anita
    I made this today and substituted the pumpkin spice for ginger. Also, I did not have any erythritol so had to use a sucralose sweetener instead, but only a third of the amount stated.
    Mine is very pale - maybe because I used ginger and not pumpkin. It seemed to cook nicely, I checked it at 30 mins and it was almost done. Gave it another 7 mins then the skewer was clean.
    Left in the tin to cool a while. When I removed it from the tin the bottom of the cake in the centre was not fully cooked, even though the skewer had come out clean.
    I will just cut away the central piece which probably accounts for 1 of the 12 servings.
    I scraped away a little bit of cake that was stuck to the tin and it tasted really nice. Will have some later with maybe a dollop of whipped cream!
    Reply: #23
  23. Kristin Parker Team Diet Doctor

    I made this today and substituted the pumpkin spice for ginger. Also, I did not have any erythritol so had to use a sucralose sweetener instead, but only a third of the amount stated.
    Mine is very pale - maybe because I used ginger and not pumpkin. It seemed to cook nicely, I checked it at 30 mins and it was almost done. Gave it another 7 mins then the skewer was clean.
    Left in the tin to cool a while. When I removed it from the tin the bottom of the cake in the centre was not fully cooked, even though the skewer had come out clean.
    I will just cut away the central piece which probably accounts for 1 of the 12 servings.
    I scraped away a little bit of cake that was stuck to the tin and it tasted really nice. Will have some later with maybe a dollop of whipped cream!

    Pumpkin pie spice does tend to be a little darker than just ginger. I hope you love this bundt cake!

  24. Kirsteen
    This is a great base for other flavours too (minus ginger of course) I’ve tried chocolate and also caraway seed & lemon. Both lovely.
  25. Andrea
    I tried this recipe yesterday, as I did not have the pumpkin pie spice I replaced it with cinnamon and ginger and added a few drops of coconut flavored Keto drops. I baked it in a small pound cake tin, which was actually filled to the edge, the dough did not rise much and I was worried it would not bake through. I left it in the oven for about 50 mins, and honestly the outcome was totally surprising. Despite the "non rise" the cake tastes like Christmas and is as fluffy as a cake can be. Thanks a lot!!! Just one comment on the metric measures - can you please remove the ml measures as they are really confusing and the grams are the correct ones. THANKS! Merry Christmas!
    Reply: #27
  26. Gun
    #25 - I believe the ml measurements are there because in Sweden the common measurement for baking ingredients is in dl (deciliter) which is 100 ml. To remove this measurement is a bit like asking Americans to remove cups and oz from recipe ingredients.
    Reply: #30
  27. Kristin Parker Team Diet Doctor

    I tried this recipe yesterday, as I did not have the pumpkin pie spice I replaced it with cinnamon and ginger and added a few drops of coconut flavored Keto drops. I baked it in a small pound cake tin, which was actually filled to the edge, the dough did not rise much and I was worried it would not bake through. I left it in the oven for about 50 mins, and honestly the outcome was totally surprising. Despite the "non rise" the cake tastes like Christmas and is as fluffy as a cake can be. Thanks a lot!!! Just one comment on the metric measures - can you please remove the ml measures as they are really confusing and the grams are the correct ones. THANKS! Merry Christmas!

    Thank you for your feedback. Grams and ml are not a 1:1 ratio for most ingredients, so it's not a cause for concern that they are not the same numbers. We have an international membership, so we offer ingredient measurements in both weight and volume so they can be used by people around the world.

  28. Melissa
    I'm so excited this worked out so well! I've had a hard time resisting all of the sweets that seems to be everywhere at Christmastime. A slice was quite delightful with my afternoon cuppa. This could easily be served to non-Keto folks without a word about it being low-carb. Delicious! Thank you!
  29. Rebecca
    Well, mine looks nothing like the photo. The taste is ok but it is a bit dry. Not sure where I went wrong, I don’t bake much so possibly my measurements were off somewhere. Also my cream cheese stayed pretty firm even when cooked. It certainly didn’t get blended into the batter. I must have the wrong style of cream cheese. Any advice to help for the next time I try this to help keep it more moist would be appreciated.
  30. Andrea
    Sorry - and thank you, I was not aware of that! Happy New Year!
  31. Diane
    Substituted selection 4 spice for pumpkin spice. Delicious. Will make again with different flavour combinations
    Reply: #32
  32. Kristin Parker Team Diet Doctor

    Substituted selection 4 spice for pumpkin spice. Delicious. Will make again with different flavour combinations

    That does sound good!

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