Despite containing no molasses or brown sugar, it tastes just like the real thing, and the leftovers are excellent, too. My Dutch Grandma used to bake an amazing Ontbijtkoek - a Dutch breakfast cake spiced with cloves, cinnamon, ginger, and nutmeg. This delightful gingerbread reminds me of Grandma’s marvelous cake. When I embarked on making a low-carb version, I assumed it would be difficult to recreate the traditional flavor without molasses, but happily, I was wrong. Just like my keto fruit cake, this keto gingerbread cake allows you to enjoy the holiday flavors while sticking to your low-carb diet.
Ingredients
Recipe Card
Eggs: I use large eggs in almost all of my recipes, including this one. Whole milk: You can use heavy cream instead of milk. Butter: I use unsalted butter. Sweetener: I use stevia glycerite. You can replace it with a sugar-free granulated sweetener. Aromatics and spices: Ground cinnamon, minced fresh ginger, and unsweetened cocoa powder. I also add a bit of salt. Almond flour: I use blanched, finely ground flour. I don’t recommend using a coarse almond meal in this recipe. Baking soda: You can replace it with baking powder.
Mix together all the ingredients in one bowl. Make sure the batter is smooth. Pour the batter into a greased square 8-inch pan. Look at this cake’s beautiful crumb! It’s so tender and moist. You can also wrap it as mentioned above and freeze it or freeze individual slices in freezer bags.
