Gingerbread Cake
Keto gingerbread bundt cake
A keto gingerbread cake that is perfect for the holiday season! Low carb and free of gluten, grains and sugar! Super easy to make.
Per serving (1/12 of bundt pan):
CALS: 221
FAT: 20.3
CARBS: 6.8
FIBRE: 3.1
NET CARBS: 3.7
PROTEIN: 6
Ingredients
2 cups (200g) almond flour
1/2 cup (100g) sour cream
1/2 cup (100g) butter
2 tbsp ground ginger
2 tbsp cinnamon
2 tsp allspice
2 tsp nutmeg
1/2 tsp cloves
3 eggs
1/2 cup (100g) sugar substitute
2 tsp baking powder
Preparation
Preheat oven to 350ºF. Grease the bundt cake pan ith buter.
Mix spices im a small bowl
In a pan over medium heat, melt the butter. Whisk in 1/2 of the spices .
Bring the butter and spices to a simmer, stirring frequently so the spices dont burn.
Take off heat.In a mixing bowl, add the almond flour, baking powder, sugar and remaining spices.
Pour in the melted butter and sour cream. Whisk loosely.
Crack in the eggs and stir until thoroughly mixed and a batter forms.
Pour into a greased bundt cake pan.
Bake at 350°F / 175°C for 35 minutes.
Let cool for 10 minutes in pan and then flip the pan onto a plate.
Dust the cake with confectionary suger.
Bake, Cake