Keto Gingerbread Cake with Creamy Mascarpone Frosting
A luscious Keto Gingerbread Cake topped with creamy mascarpone frosting, perfect for any occasion without compromising your dietary goals.
Ingredients
For the cake
- 2 cups Almond flour
- 1/2 cup Coconut flour
- 1 tsp Baking powder
- 2 teaspoons Ground ginger
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Salt
- 4 large Eggs
- 3/4 cup Erythritol (or another keto sweetener)
- 1/4 cup Molasses (or suitable low-carb substitute)
- 2 teaspoons Vanilla extract
- 1/2 cup Butter (melted)
For the Creamy Mascarpone Frosting
- 8 oz Mascarpone cheese
- 1/4 cup Powdered erythritol
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, ginger, cinnamon, nutmeg, and salt.
- In another bowl, blend the eggs, erythritol, molasses, melted butter, and vanilla extract until smooth.
- Slowly add the wet mixture into the dry mixture, stirring until fully combined.
Baking
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frosting Preparation
- While the cake is cooling, beat the mascarpone cheese until smooth.
- Gradually blend in the powdered erythritol and vanilla extract, then add heavy cream and mix until fluffy.
Assembly
- Once the cake is cool, spread the mascarpone frosting generously over the top and sides of the cake.
- Slice and enjoy your beautifully frosted Keto Gingerbread Cake!
Notes
To keep your Keto Gingerbread Cake fresh, store any leftovers in an airtight container in the refrigerator for about 4-5 days. If you're enjoying it later, you can freeze slices tightly in plastic wrap or foil.