Keto Gingerbread Pound Cake
A moist, spicy, and rich cake bursting with warm ginger flavors.
Equipment
- Bundt Pan
Ingredients
- 8 oz Cream Cheese softened
- 0.5 cup Butter softened
- 0.75 cup Swerve Brown Sweetener
- 4 large Eggs room temperature
- 1 tsp Vanilla Extract
- 3 cups Almond Flour or nut-free alternative
- 1.5 tbsp Ground Ginger
- 1 tbsp Baking Powder
- 1 tbsp Cocoa Powder
- 1.5 tsp Ground Cinnamon
- 0.5 tsp Salt
- 0.25 tsp Ground Cloves
- 0.25 tsp Ground Nutmeg
- Powdered Sweetener for dusting
- Sugar-Free Caramel Sauce for drizzling
Instructions
- Preheat oven to 325°F and thoroughly grease a 10-12 cup bundt pan.
- In a large bowl, beat cream cheese and butter until smooth.
- Mix in sweetener until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Scrape down bowl and beaters, then add vanilla.
- Combine almond flour, spices, cocoa, baking powder, and salt; mix until smooth.
- Pour batter into prepared pan and bake for 55-65 minutes until firm.
- Cool in pan for 20 minutes, then invert onto a wire rack to cool completely.
- Sprinkle with powdered sweetener or drizzle caramel sauce before serving.
Notes
Calories: 244, Total Carbs: 6.4g, Net Carbs: 3.7g, Fats: 21.2g, Protein: 7.1g. Feel free to dust with powdered sweetener or drizzle with sugar-free caramel sauce for added flavor.
