Keto Gingerbread Cake – Warm Spice, Low-Carb Joy

Ingredients

• • 3 ⅞ cups almond flour (blanched, finely ground)
• • 1 ⅞ cup coconut flour
• • ⅞ cup erythritol or monk fruit sweetener
• • 2 ⅞ tsp ground ginger
• • 2 ⅞ tsp ground cinnamon
• • ⅞ tsp ground cloves
• • ⅞ tsp nutmeg
• • ⅞ tsp allspice
• • ⅞ tsp baking soda
• • ⅞ tsp salt
• • ⅞ cup melted coconut oil
• • 2 ⅞ large eggs
• • ⅞ cup warm water

Instructions

1. 1

   Preheat oven to 350°F. Grease a 9x5 loaf pan or prepare 12 cupcake liners.

2. 2

   In a large bowl, combine almond flour, coconut flour, sweetener, spices, baking soda, and salt.

3. 3

   In another bowl, whisk coconut oil, eggs, and water until smooth.

4. 4

   Gradually add dry ingredients to wet, mixing until just combined.

5. 5

   Pour batter into prepared pan. Bake 35-45 minutes until toothpick comes out clean.

6. 6

   In a bowl, mix 4 oz cream cheese, 1/4 cup powdered erythritol, and 1 tsp vanilla until smooth.