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. 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)

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 roughly chopped almonds or nuts. Combine well and allow to cool.

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14 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 ☺

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