Keto Gingerbread Man Cake is a subtly spiced delight that both kids and adults will appreciate. 1.5g carbs for 1/8th serving or 2g for 1/6th serving.
It’s light, moist, and just perfect for the upcoming festive season.
To avoid last-minute kitchen stress, I recommend that you bake this ahead of time.
You must refrigerate it overnight anyway, so go ahead and bake it even 3-4 days before you intend to serve it.
Then you just need 5 minutes to pipe the frosting and it’s good to go.
How to Make Keto Gingerbread Man Cake
Weigh and mix all dry ingredients except sweeteners. Don’t attempt to swap anything or use volume measures – it will be a guaranteed fail.
Bamboo fibre is what gives this cake its light and airy texture – without it, be prepared for the usual keto stodge. The coconut flour I use is raw and quite fine, and thus more absorbent – you will need to add extra flour if yours is coarser, i.e. enough to obtain a dense batter that doesn’t slide off a spoon easily.
I suppose you could replace the fresh ginger with ginger powder. However, ginger powder has an enormous amount of carbohydrates (100g powder = 60g carbs, 100g fresh root = 8g – quadram UK database). Plus it will give your cake a more pungent, spicy flavour, which is not to everyone’s taste.
Whip eggs and sweeteners to a light foam, and add melted butter and water.
Whip again briefly, then tip in dry ingredients, add the ginger, and combine.
Pour the batter into your gingerbread man cake mould (silicone works best) and bake.
The cake needs refrigerating overnight before removing it from its mould, or it might break apart. Even then, because of its shape, it is best that you put a chopping board over it, flip it, and then slide it carefully onto your serving dish, ready for piping.
As for the frosting, I love the simplicity and flavour of mascarpone + icing sweetener. But you can use whatever you prefer. You won’t need the quantities indicated in the recipe, but it’s best to stick with them for easier piping.
You can always do what I do:
Pipe the ‘man’, then use a sharpened filleting knife with a long blade (or cake slicer if you have one) to slice the cake horizontally.
Slide a plastic or metal cake spatula (not silicone, as it’s too sticky) where the cut is, and lift the top away.
Pipe the left-over frosting all over, then slide the top back on. Happy days – no waste and extra deliciousness.
Enjoy!
Keto Gingerbread Man Cake
Ingredients
Cake
- 80 g erythritol (U.S. option HERE)
- 40 g coconut flour (U.S. option HERE)
- 20 g bamboo fibre (U.S. option HERE)
- 2 tsp baking powder
- ½ tsp xanthan gum (U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
- 2 tsp cinnamon powder
- ¼ tsp nutmeg powder
- 10 g ginger - fresh, net weight after peeling and grating - start with a 50g bulbous piece of root
- 4 large eggs - 220g net weight
- 80 g butter - melted
- 140 g water
Frosting
- 40 g mascarpone
- 2 TBSP icing sweetener (U.S. option HERE) (or make your own by blitzing 3 TBSP erythritol and 1/2 tsp pure stevia powder)
Instructions
Make the Cake
- place your gingerbread man silicone cake mould over an oven rack on your counter.
- pre-heat oven to
170 °C static. - weigh and mix all dry ingredients except sweeteners.40 g coconut flour, 20 g bamboo fibre, 2 tsp baking powder, 1 pinch fine himalayan pink salt, 2 tsp cinnamon powder, ¼ tsp nutmeg powder, ½ tsp xanthan gum
- whip eggs and sweeteners to a foamy liquid; add melted butter and whip; add water and whip again to emulsify.80 g erythritol, 1 tsp pure stevia powder, 4 large eggs, 80 g butter, 140 g water
- now tip in dry ingredients as well as the freshly grated ginger, and whisk briefly to combine.10 g ginger
- spoon the batter into the mould and spread it evenly into the recesses, without pressing down/compacting it.
- bake for 40 minutes; a cake-testing stick should come out clean.
- take the rack out of the oven and leave aside to cool (don’t lift just the mould of the oven, as silicone is floppy and your cake will break up).
- once cool, refrigerate for 24 hours.
- place a chopping board over the cake, flip it, and lift off the mould.
- slide the cake carefully over your serving plate.
Pipe the Frosting
- mix frosting ingredients to obtain a paste, scoop it into a small piping bag fitted with a small (3mm) round nozzle, and decorate your ‘man’.40 g mascarpone, 2 TBSP icing sweetener
Notes
If you like, after piping the ‘man’, slice the cake horizontally, using either a long, sharp filleting knife, or a cake slicer. Slide a wide cake spatula (plastic or metal - not silicone) between the two halves and move the top half aside. Pipe all your remaining frosting over the bottom half, then slide the top half over it. Use Metric Kitchen Scales to weigh your ingredients accurately: Food Scales UK Food Scales U.S.
Nutrition
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A festive treat that’s subtly spiced, moist, light and absolutely perfect on the Christmas table.