Keto Ginger Cake with Chantilly Cream

There’s nothing better for afternoon tea, and no more satisfying dessert for a holiday meal!

CREATED BY:

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Yields :

12 slices

Ingredients:

Ginger Cake

  • 2 servings Snickerdoodle Keto Chow
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp. salt
  • 1 Tbsp. ground ginger
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/2 cup brown erythritol blend
  • 1/3 cup granulated allulose
  • 2 Tbsp. yacón syrup optional*
  • 1 cup unsweetened almond milk
  • 1 tsp. pure vanilla extract

Chantilly Cream

  • 1 cup heavy cream
  • 1/4 cup powdered erythritol, plus extra for dusting the cake
  • 1/2 tsp. pure vanilla extract

Directions:

  • Preheat oven to 350℉, and set a rack to the middle of the oven. Butter an 8 X 8 square, baking pan.
  • In a large mixing bowl, combine the Keto Chow, almond flour, coconut flour, ginger, baking powder, cinnamon, and salt and set aside.
  • In a separate bowl, whisk the eggs, then whisk in the melted butter, erythritol, allulose, yacón syrup, almond milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until fully combined.
  • Spread batter in the prepared cake pan and bake for 35-40 minutes until the cake is brown, set around the edges, and the center springs back when gently touched.
  • While the cake is baking, make the Chantilly cream by combining the heavy cream, powdered erythritol, and vanilla extract in a chilled mixing bowl. Beat with an electric mixer until the cream holds soft peaks. Refrigerate until ready to use.
  • Cool the cake and remove it from the pan. Dust it with a sprinkling of powdered sugar. For an old-fashioned decorative touch, you can cover the cake with a doily and sift the powdered erythritol over it. Carefully lift the doily and the powdered erythritol will create a lacy pattern.
  • Serve the cake at room temperature or slightly warm with a healthy dollop of the Chantilly cream.
*The yacón syrup adds a molasses-like flavor to the cake but can be omitted.
Nutrition Facts
Ginger Cake with Chantilly Cream
Serving Size
 
1 slice
Amount per Serving
Calories
224.85
% Daily Value*
Fat
 
19.83
g
31
%
Saturated Fat
 
10.33
g
65
%
Trans Fat
 
0.56
g
Polyunsaturated Fat
 
1.62
g
Monounsaturated Fat
 
6.49
g
Cholesterol
 
76.83
mg
26
%
Sodium
 
284.5
mg
12
%
Potassium
 
379.44
mg
11
%
Calories
224.85
Calories
224.85
Carbohydrates
 
24.71
g
8
%
Fiber
 
2.95
g
12
%
Sugar
 
1.48
g
2
%
Sugar Alcohol
 
19.33
g
Net Carbs
 
2.42
g
Calories
224.85
Protein
 
7.9
g
16
%
Vitamin A
 
739.01
IU
15
%
Vitamin C
 
22.91
mg
28
%
Calcium
 
192.92
mg
19
%
Iron
 
0.84
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

Ginger Cake

  • 2 servings Snickerdoodle Keto Chow
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp. salt
  • 1 Tbsp. ground ginger
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/2 cup brown erythritol blend
  • 1/3 cup granulated allulose
  • 2 Tbsp. yacón syrup optional*
  • 1 cup unsweetened almond milk
  • 1 tsp. pure vanilla extract

Chantilly Cream

  • 1 cup heavy cream
  • 1/4 cup powdered erythritol, plus extra for dusting the cake
  • 1/2 tsp. pure vanilla extract
Nutrition Facts
Ginger Cake with Chantilly Cream
Serving Size
 
1 slice
Amount per Serving
Calories
224.85
% Daily Value*
Fat
 
19.83
g
31
%
Saturated Fat
 
10.33
g
65
%
Trans Fat
 
0.56
g
Polyunsaturated Fat
 
1.62
g
Monounsaturated Fat
 
6.49
g
Cholesterol
 
76.83
mg
26
%
Sodium
 
284.5
mg
12
%
Potassium
 
379.44
mg
11
%
Calories
224.85
Calories
224.85
Carbohydrates
 
24.71
g
8
%
Fiber
 
2.95
g
12
%
Sugar
 
1.48
g
2
%
Sugar Alcohol
 
19.33
g
Net Carbs
 
2.42
g
Calories
224.85
Protein
 
7.9
g
16
%
Vitamin A
 
739.01
IU
15
%
Vitamin C
 
22.91
mg
28
%
Calcium
 
192.92
mg
19
%
Iron
 
0.84
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat oven to 350℉, and set a rack to the middle of the oven. Butter an 8 X 8 square, baking pan.
  • In a large mixing bowl, combine the Keto Chow, almond flour, coconut flour, ginger, baking powder, cinnamon, and salt and set aside.
  • In a separate bowl, whisk the eggs, then whisk in the melted butter, erythritol, allulose, yacón syrup, almond milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until fully combined.
  • Spread batter in the prepared cake pan and bake for 35-40 minutes until the cake is brown, set around the edges, and the center springs back when gently touched.
  • While the cake is baking, make the Chantilly cream by combining the heavy cream, powdered erythritol, and vanilla extract in a chilled mixing bowl. Beat with an electric mixer until the cream holds soft peaks. Refrigerate until ready to use.
  • Cool the cake and remove it from the pan. Dust it with a sprinkling of powdered sugar. For an old-fashioned decorative touch, you can cover the cake with a doily and sift the powdered erythritol over it. Carefully lift the doily and the powdered erythritol will create a lacy pattern.
  • Serve the cake at room temperature or slightly warm with a healthy dollop of the Chantilly cream.
*The yacón syrup adds a molasses-like flavor to the cake but can be omitted.
ginger cake

Ginger Cake with Chantilly Cream

Taffiny Elrod
There’s nothing better for afternoon tea, and no more satisfying dessert for a holiday meal!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert, Snacks
Servings 12 slices
Calories 224.85 kcal

Ingredients
  

Ginger Cake

  • 2 servings Snickerdoodle Keto Chow
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp. salt
  • 1 Tbsp. ground ginger
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/2 cup brown erythritol blend
  • 1/3 cup granulated allulose
  • 2 Tbsp. yacón syrup optional*
  • 1 cup unsweetened almond milk
  • 1 tsp. pure vanilla extract

Chantilly Cream

  • 1 cup heavy cream
  • 1/4 cup powdered erythritol, plus extra for dusting the cake
  • 1/2 tsp. pure vanilla extract

Instructions
 

  • Preheat oven to 350℉, and set a rack to the middle of the oven. Butter an 8 X 8 square, baking pan.
  • In a large mixing bowl, combine the Keto Chow, almond flour, coconut flour, ginger, baking powder, cinnamon, and salt and set aside.
  • In a separate bowl, whisk the eggs, then whisk in the melted butter, erythritol, allulose, yacón syrup, almond milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until fully combined.
  • Spread batter in the prepared cake pan and bake for 35-40 minutes until the cake is brown, set around the edges, and the center springs back when gently touched.
  • While the cake is baking, make the Chantilly cream by combining the heavy cream, powdered erythritol, and vanilla extract in a chilled mixing bowl. Beat with an electric mixer until the cream holds soft peaks. Refrigerate until ready to use.
  • Cool the cake and remove it from the pan. Dust it with a sprinkling of powdered sugar. For an old-fashioned decorative touch, you can cover the cake with a doily and sift the powdered erythritol over it. Carefully lift the doily and the powdered erythritol will create a lacy pattern.
  • Serve the cake at room temperature or slightly warm with a healthy dollop of the Chantilly cream.

Notes

*The yacón syrup adds a molasses-like flavor to the cake but can be omitted.

Nutrition

Serving: 1sliceCalories: 224.85kcalCarbohydrates: 24.71gProtein: 7.9gFat: 19.83gSaturated Fat: 10.33gPolyunsaturated Fat: 1.62gMonounsaturated Fat: 6.49gTrans Fat: 0.56gCholesterol: 76.83mgSodium: 284.5mgPotassium: 379.44mgFiber: 2.95gSugar: 1.48gVitamin A: 739.01IUVitamin C: 22.91mgCalcium: 192.92mgIron: 0.84mgSugar Alcohol: 19.33gNet Carbs: 2.42g
Keyword Snickerdoodle
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The content of this website is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. If you are on any medication, please consult with your family doctor before starting any new eating plan. Keto Chow is not intended to treat, cure or prevent any disease. Pregnant or breast feeding women should consult their health care professional before consuming.