This is a low carb ginger cake that is light in texture and flavoured with warm spices. Yes, traditional gingerbread often has molasses in it - which I do not have in the house - it's not something that husband Eddie, a Type 2 Diabetic or I would eat/use. When you are living the LCHF lifestyle it is best not to have anything sugary in the kitchen cupboard - read more about low carb here
Ingredients:
Makes 8 - 10 slices
Nutritional information per slice:
208 calories, 18g Fat, 5g Protein, 8g Total Carbs, 4g Fibre, 4g Net Carbs
½ cup (56g) coconut flour
½ cup (113g) butter, softened
½ cup (107g) erythritol (or sugar substitute)
4 tablespoons coconut milk
5 eggs
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground ginger
1 tablespoon fresh ginger, grated
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ground all spice
¼ cup of water
½ cup (107g) erythritol (or sugar substitute)
4 tablespoons coconut milk
5 eggs
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground ginger
1 tablespoon fresh ginger, grated
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ground all spice
¼ cup of water
To serve:
optional - a little whipped coconut cream with your slice of cake
Instructions:
1. Preheat the oven to 200C/400F degrees / Gas Mark 6
2. Grease a 1lb loaf tin and line the bottom with parchment/greaseproof paper.
3. Whisk the eggs and butter together until combined.
4. Add the erythritol and continue to whisk.
5. Add the coconut flour, baking powder and spices. Whisk thoroughly.
6. Gradually add the coconut milk and water until you have a smooth mixture.
7. Pour into the cake tin, spread out evenly and bake for 50 to 60 minutes.
1. Preheat the oven to 200C/400F degrees / Gas Mark 6
2. Grease a 1lb loaf tin and line the bottom with parchment/greaseproof paper.
3. Whisk the eggs and butter together until combined.
4. Add the erythritol and continue to whisk.
5. Add the coconut flour, baking powder and spices. Whisk thoroughly.
6. Gradually add the coconut milk and water until you have a smooth mixture.
7. Pour into the cake tin, spread out evenly and bake for 50 to 60 minutes.
No two ovens are the same so the cooking time may vary slightly depending upon your oven, always best to check it before the end of the specified time, and adjust as necessary.
This recipe is from Angela at 'Divalicious Recipes', much more to see and read here
Why not put the kettle on
Get your tea/coffee cup and plate
Sit down and enjoy a slice
All the best Jan
23 comments:
This sounds wonderful! Hugs, Valerie
Oh yummy I better go have some lunch, this makes me extra hungry.
A clever take on a familiar favourite.
Yum, that's making my mouth water, I could just eat a slice of that now.
...yum!
I love ginger bread and spice cake, so this really appeals to me.
Uyum uyum, I love that sort, ginger is happening.
Oh that looks so very delicious!
I used to love ginger cake but haven't had any in years. Time for me to start baking, thanks Jan :)
Thanks, this is so cool. Will have to make this soon. We always had gingerbread during this time of year. Can't wait to try this one out.
Oh mercy, I can just smell the aroma of that ginger cake. That and a cup of tea. Perfect.
Perfect for this time of year. Yum! Thanks for sharing. :)
~Jess
It sounds wonderful. I've never had a ginger cake!
I think I would enjoy this cake, take a look at all the seasoning...Coffee is on
Ginger is my so fav
thank you for sharing this .
looks so delicious and inviting:)
It looks very nice! I have a funny reaction to Ginger so I tend to avoid it where possible but I know many big fans of it!
How delicious does that look.
Ginger cake was made for autumn.
Lisa x
I want to sit and have a cup of tea and slice of that wonderful ginger cake with you. It looks wonderful.
Oh this looks mega-yum. Definitely another recipe to try ASAP.
Love the pink kettle and tea set too.
Love Ginger cake and a healthy one!
A ShutterBug Explores
aka (A Creative Harbor)
My mom says thanks for this one Jan! Big Hugs!
I love cakes with tons of warm spices, Jan! Thanks for sharing!
oh these are so compelling dear Jan
my fav is ginger one :)
blessings!
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