There’s nothing quite like a good slice of cake to cheer you up… and this is a really good cake! This Low-Carb Keto Gingerbread Loaf is perfect for fall and dressed to impress with a mascarpone cream frosting and the dreamiest keto caramel. Enjoy this Keto Gingerbread Cake for afternoon tea, dessert or even breakfast. It’s the cake for all occasions and really easy to make.
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8 servings
Calories 332 kcal
Ingredients
Gingerbread Loaf
1/2 cup Swerve brown sugar sub or Lakanto Monkfruit Golden
4 large eggs separated
1 tsp vanilla extract
1/4 cup butter
1 cup almond flour (100g)
1/3 cup coconut flour (40g)
1 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp sea salt flaked
Mascarpone Cream Frosting
1/2 cup heavy cream or (120g)
1/2 cup mascarpone cheese or (120g)
2 tbsp allulose (Optional)(2-3 tbsp powdered allulose or erythritol, to taste)
Salted Caramel
1/4 cup allulose granulated (50g)
3/4 tbsp butter room temperature
1.5 ounces heavy cream or 40ml
1 pinch sea salt
Instructions
Gingerbread Loaf
Preheat the oven to 350 F / 180C / 160 fan.
Line a loaf pan (4 by 8 inch)with greaseproof paper and grease with a little butter or oil.
Place the low-carb sweetener, egg yolks, vanilla and butter in a mixing bowl and cream with an electric whisk until pale.
Add all the dry ingredients to the wet(almond flour, coconut flour, baking powder, ginger, cinnamon and salt) and whisk with your electric whisk until just combined.
Whisk the egg whites until just below stiff peaks. Whisk into the batter until just combined, do not overcook or they will deflate.
Bake in the oven for 30 – 35 minutes until you can insert and remove a skewer without many crumbs sticking. Don’t overcook as it will firm up as it cools. If you’re using a wider loaf pan the cooking time may be less.
Mascarpone Cream Frosting
Whisk the cream in bowl with electric whisk until just below firm then fold through the mascarpone with a silicone spatula.
Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf.
Salted Caramel
Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
On a low heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Take off the heat and whisk if it looks like it’s separating. Cook for about 1.5 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel, as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
Remove from the heat and stir in the salt. Pour into a bowl and place on an ice pack to stop the cooking process. Allow to cool down slightly before drizzling over the frosting. If you find the caramel thickens and cools a bit much just pop in the microwave for 5- 10 seconds to warm back to runny.
Any remaining caramel you can spoon over the cake to serve and remember you can always heat for a few seconds to make the caramel runny again. Store any leftover caramel in a glass jar in the fridge for a week until ready to use.
Storage
Store in the fridge for up to 4 days
Recipe Notes
Nutritional information includes frosting and caramel
Net Carbs 5g
Nutrition Facts
Low-Carb Keto Gingerbread Loaf with Mascarpone Cream Frosting and Salted Caramel
Amount Per Serving (1 slice)
Calories 332
Calories from Fat 279
% Daily Value*
Fat 31g
48%
Saturated Fat 15g
94%
Cholesterol 152mg
51%
Sodium 272mg
12%
Potassium 109mg
3%
Carbohydrates 8g
3%
Fiber 3g
13%
Sugar 1g
1%
Protein 8g
16%
Vitamin A 835IU
17%
Calcium 108mg
11%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.