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A keto gingerbread slice is served with a fork.
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Simple Keto Gingerbread

This simple keto gingerbread is moist, tender, and fluffy. Despite containing no molasses or brown sugar, it tastes just like the real thing!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 20 minutes
Total Time 55 minutes
Servings 9 squares
Calories 175kcal
Author Vered DeLeeuw

Ingredients

  • ½ tablespoon unsalted butter for the pan
  • 4 large eggs
  • ¼ cup whole milk
  • 2 tablespoon unsalted butter melted
  • 1.5 teaspoons stevia glycerite equals ½ cup of sugar - see notes below
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cocoa powder natural, unsweetened; see notes below
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon salt
  • 1½ cups superfine almond flour 6 ounces; it's best to measure by weight
  • ½ teaspoon baking soda see notes below

Instructions

  • Preheat the oven to 325°F. Generously grease a square glass 8-inch baking dish with butter.
    A buttered 8-inch baking dish.
  • In a medium bowl, whisk together the eggs, milk, melted butter, stevia, cinnamon, cocoa powder, ginger, and salt.
    Mixing the liquid ingredients in a bowl.
  • Whisk in the almond flour and baking soda.
    The almond flour was added.
  • Pour the batter into the prepared pan. Bake until the cake is puffed and a toothpick inserted in the center comes out clean, about 20 minutes.
    The cake batter was transferred to the pan.
  • Cool the cake in the pan on a cooling rack for 20 minutes, then cut it into nine squares and serve.
    The cake was sliced. The slices are on a cooling rack.

Video

Notes

  • Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use ½ tablespoon of fresh, non-expired baking powder (gluten-free if needed) instead of baking soda.
  • You can use a granulated sweetener instead of stevia. If the batter seems too thick, add an extra tablespoon of milk.
  • I don't recommend using ginger powder. The flavor will suffer. If you must, you can use ¼ teaspoon, but I highly recommend waiting with this recipe until you have fresh ginger.
  • This might be somewhat unusual, but I like to add a tablespoon of cocoa powder. It gives the cake a deeper color and an additional layer of rich flavor. This is useful because I don't use brown sugar or molasses.
  • If using baking soda, it's best to use natural cacao powder (not treated with alkali). Its acidity will help activate the baking soda, ensuring a fluffy cake. If using baking powder, it's fine to use cocoa powder treated with alkali.
  • I like the cake unfrosted, but you can frost it with this keto cream cheese frosting.
  • Once completely cool, you can wrap the cake in cling wrap, then in a layer of foil, and store it in the fridge. It keeps well for about 5 days. You can also wrap and freeze it, or freeze individual slices in freezer bags.

Nutrition

Serving: 1square | Calories: 175kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 167mg | Fiber: 2g | Sugar: 1g