Keto Gingerbread Man Cake
Servings: 8
This is far from your standard stodgy keto cake. It's light, moist, subtly spiced, and oh so yummy.
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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 (SEE NOTES)
- 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 and slice it horizontally with a filleting knife or cake slicer, then carefully move the top half aside.
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
- use the remaining 'cream' as a filling for the centre of the cake, then slide your decorated 'man' half over it to finish.
Notes
Bake this cake at least one day before you intend to serve it.
Prior to un-moulding, the cake needs to be covered and refrigerated for 24 hours.
Keep chilled, and pipe frosting on the day you intend to serve the cake.
FROSTING: If you prefer more cream filling, double the indicated quantities and preferably use ALLULOSE, as it will result in a softer, smoother consistency - no need to powder it first (if you're in the U.S. Allulose+ is the best option).
Use Metric Kitchen Scales to weigh your ingredients accurately:
Food Scales UK
Food Scales U.S.
Nutrition
Serving: 1/8 piece | Calories: 145kcal | Carbohydrates: 1.5g | Protein: 4.7g | Fat: 13g
Tried this recipe?Mention @queenketo or tag #queenketo!
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