This is an excellent Keto gingerbread recipe; it tastes just like traditional gingerbread. It is moist and light with a wonderful spice flavour and aroma. Once cooled fully, store it in the fridge, in a sealed container, for up to 5 days. You can also cut into pieces, bag and store in the freezer.
Nutritional information for 9 pieces: 175kcal/square, 15g fat, 5g carbohydrates, 2g fibre.
- ½ tablespoon unsalted butter for the baking dish (I used lactose-free butter)
- 4 large eggs
- 1/4 cup whole milk (I used lactose-free milk)
- 2 tablespoon unsalted butter, melted (I used lactose-free butter)
- 1.5 teaspoons stevia glycerite (equals 1/2 cup sugar) (I used 1/2 cup of Erythritol)
- 1 tablespoon ground cinnamon
- 1 tablespoon cocoa powder, natural, unsweetened
- 1 tablespoon fresh ground ginger
- ½ teaspoon Diamond Crystal kosher salt (I used ground seasalt)
- 1½ cups blanched finely ground almond flour; 6 oz – it’s best to measure by weight
- ½ teaspoon baking soda
- Preheat oven to 325 degrees F/163C/ 143C fan-assisted oven.
- Generously grease a glass 8X8-inch baking dish with butter.
- In a medium bowl, whisk together the eggs, milk, melted butter, sweetener, cinnamon, cocoa powder, ginger and salt.
- Whisk in the almond flour, then the baking soda.
- Pour the batter into the prepared baking dish. Bake until puffed and a toothpick inserted in centre comes out clean, about 20 minutes. (I found this cooking time accurate)
- Cool in the dish on a cooling rack for 20 minutes, then cut into nine squares and serve. (I cut the cake into 12 and thought the pieces were still big)