Keto Ginger Loaf Cake
This moist and dense ginger cake is rich with warming Fall flavours from the gentle heat of ginger.
How to Make It
Step 1
Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper. Add ½ cup of erythritol and 1/3 cup of butter to a food processor along with 1 tablespoon of Lakanto maple syrup. Blend together to combine.
Step 2
Add the eggs to the food processor and blend until light and fluffy.
Step 3
Add the almond meal, ground ginger, cinnamon, baking soda, lemon juice, vanilla, almond milk and salt. Blend to form a smooth cake batter.
Step 4
Spoon the cake batter into the lined loaf tin. Transfer to the oven to bake for 40-45 minutes until golden brown all over and a skewer comes out clean.
Step 5
Whilst the cake is baking you can prepare the ginger syrup. Slice the ginger and add to a small pan along with ¼ cup of erythritol and the water. Simmer over a gentle heat for 20 minutes until reduced to a sweet and spicy ginger syrup.
Step 6
Remove the cake from the oven and allow to cool slightly in its tin. Pierce the cake all over with a toothpick then drizzle with the spicy ginger syrup.
Ingredients
- Raw Egg Whole
4 medium
- Almond Meal Finely Ground by Simple Truth
2 cup
- Almond Milk, Vanilla Or Other Flavors, Unsweetened
2 tablespoon
- Lemon Juice
2 teaspoon
- Ginger, Ground
2 tablespoon
- Cinnamon, Ground
2 teaspoon
- Ginger
2 slice – 1″ diameter
- Maple Flavored Syrup by Lakanto
1 tablespoon
- Vanilla Extract
1 teaspoon
- Baking Soda
¾ teaspoon
- Unsalted Butter
⅓ cup
- 100% Pure Erythritol by Now
⅓ cup
- Water
⅔ cup
- 100% Pure Erythritol by Now
⅓ cup
- Salt, Sea Salt
⅛ teaspoon