Keto Gingerbread Cake
This Keto gingerbread cake is a delicious low-carb dessert that's perfect to be served in the festive season or as a side to morning tea and coffee.
Prep Time15 mins
Cook Time50 mins
Total Time2 hrs 5 mins
Servings: 10 serves
Preheat your oven to 165C/330F.
Add the butter and Natvia to your stand mixer and beat on medium speed using the whisk attachment.
Add the vanilla, egg and cream cheese and combine.
In a mixing bowl, add the remaining loaf ingredients and mix together.
Gently fold the dry ingredients into the stand mixer.
Pour the batter into a 9x5in loaf tin, lined with parchment.
Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
Allow the loaf to sit in the tin for 15 minutes before removing to a wire cake rack to cool completely.
In your stand mixer, combine the cream cheese, vanilla and Natvia Icing Mix. Mix on medium speed until smooth.
Spread over the cooled loaf and top with the chopped walnuts. Cut into 10 slices and enjoy.
Serving: 1slice | Calories: 275kcal | Carbohydrates: 4g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 95mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.7mg