Keto Gingerbread Icebox Cake
Inspired by the classic Icebox Cake, this keto friendly adaptation uses home made ginger bread cookies layered with whipped cream to produce a decadent sponge.
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper. Lightly grease a 6 inch loose bottom cake tin with oil and line with plastic wrap.
Step 2
Add the almond butter, egg, 1 tablespoon of ground ginger, 1 teaspoon of cinnamon, cloves, ½ cup of erythritol, salt, baking soda and 1 teaspoon of vanilla to a food processor and blend until a dough forms.
Step 3
Divide the cookie dough into 18 even portions forming 18 small cookie shapes on the lined baking tray. These should be roughly 1.5 inches wide. Transfer to the oven to bake for 10 minutes.
Step 4
Remove the cookies from the oven and allow to cool completely.
Step 5
Whilst the cookies are cooling add the cream to a stand mixer with a whisk attachment along with 2 tablespoons of erythritol, 1 teaspoon of vanilla, 1 teaspoon of cinnamon and 1 teaspoon of ground ginger. Whisk together until soft peaks form.
Step 6
Arrange 6 cooled cookies in the base of the lined caked tin. 1 cookie in the center with 5 cookies around the edges.
Step 7
Spoon 1/3 of the whipped cream over the top of the cookies.
Step 8
Repeat this process until you have 3 layers of cookies, finishing with a final layer of cream.
Step 9
Cover the cake with the plastic wrap and transfer to the fridge to set for a minimum of 7 hours, but preferably overnight.
Step 10
Once set, carefully remove the cake from the tin and peel away the plastic wrap. Keep chilled until ready to serve.
Ingredients
- Whipping Cream
2 cup
- Almond Butter, Unsalted
1 cup
- 100% Pure Erythritol by Now
½ cup
- 100% Pure Erythritol by Now
½ cup
- Raw Egg Whole
1 medium
- Ginger, Ground
1 tablespoon
- Ginger, Ground
1 tablespoon
- Cinnamon, Ground
2 teaspoon
- Cloves, Ground
⅛ teaspoon
- Salt, Sea Salt
⅛ teaspoon
- Baking Soda
¼ teaspoon
- Vanilla Extract
2 teaspoon