Keto Gingerbread Cake with Mascarpone Cheese Frosting

This deeply spiced and moist gingerbread cake is complete with swirls of mascarpone cheese frosting and walnuts on top. A low carb gingerbread dessert that the whole family will love! This holiday classic is easy to whip up and will be a hit with your guests!

Are you excited about the Holiday season as much as I am?

Let me present you with the dessert I’m making for Christmas dinner!

Well, the dessert I’m making for after Christmas dinner. Though during Christmas dinner is perfectly acceptable. Or even Christmas breakfast, Christmas lunch, and Christmas 10 pm late night craving. This gingerbread cake has no time-of-day limitations and therefore I call it a gingerbread snack cake.

Classic Gingerbread Cake is the epitome of the Christmas season and the perfect breakfast cake with your morning cup of coffee. This Low carb Gingerbread Cake reminds me of when I was younger and the smell of my grandmother’s home. This reminds me of cold days and the leaves falling from the trees. 

Gingerbread flavors lend themselves well to so many baked goods – cakes, cookies… This time, I made a gingerbread cake which is extra moist, dense, and rich.

Spiced cake needs more richness, but with it being the holiday season and all we thought it was only perfect to top it with a mascarpone cheese frosting! It’s simple to make and the perfect topping for all your desserts year-round. Double the recipe if you want to put some extra out on the table for those who like to indulge a little harder!

Ingredients to make Keto Gingerbread Cake

Gringerbread Cake

• cream cheese softened
• Butter 
• Swerve Brown
• Eggs 
• Vanilla extract
• Almond flour (see notes for nut-free)
• Ground ginger
• Baking powder
• Cocoa powder
• Ground cinnamon
• Salt
• Ground cloves
• Ground nutmeg

Mascarpone Cheese Frosting

• Powdered sweetener
• Mascarpone Cheese
• Vanilla extract

How to make Keto Gingerbread Cake

Gingerbread Cake

1. Preheat the oven to 325F and line up an 8-inch baking sheet with parchment paper.
2. In a large bowl, beat together the cream cheese and butter until well combined. Beat in the brown “sugar” sweetener until lightened and fluffier, about 3 minutes.
3. Add the eggs one at a time, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.
4. Add the almond flour, spices, cocoa powder, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
5. Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely. 

Mascarpone cheese frosting

1. Add the softened cream cheese in a large mixing bowl and cream using a hand mixer. Beat for about 2-3 minutes or until fluffy. Try not to over mix.
2. Incorporate the sweetener and vanilla extract. Mix well until you get a creamy and fluffy frosting.

Serve it at your holiday dinner this year. Happy Holidays everyone!!!

Print Recipe

Keto Gingerbread Cake with Mascarpone Cheese Frosting

This deeply spiced and moist gingerbread cake is complete with swirls of mascarpone cheese frosting. A keto gingerbread dessert perfect for Holidays!

Course

Breakfast, Dessert, Snack

Cuisine

American

Keyword

Breakfast, dessert

Prep Time

15 minutes

Cook Time

60 minutes

Passive Time

1h15 minutes

Servings

slices

Ingredients

Keto Gingerbread Cake

• 8 ounces Cream Cheese
• 4 eggs at room temperature
• 1 cup Swerve Brown Sweetener
• 1/2 cup butter melted
• 1 tsp Vanilla Extract
• 3 cups almond flour
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 174 tsp ground cloves
• 1 tsp baking powder

Mascarpone Cheese Frosting

• 1 cup mascarpone cheese
• 1/2 cup powdered sweetener
• 1 tsp Vanilla Extract

Course Breakfast, Dessert, Snack Cuisine American Keyword Breakfast, dessert Prep Time 15 minutes Cook Time 60 minutes Passive Time 1h15 minutes Servings slices Ingredients Keto Gingerbread Cake 8 ounces Cream Cheese 4 eggs at room temperature 1 cup Swerve Brown Sweetener 1/2 cup butter melted 1 tsp Vanilla Extract 3 cups almond flour 1 1/2 tsp ground ginger 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 174 tsp ground cloves 1 tsp baking powder Mascarpone Cheese Frosting 1 cup mascarpone cheese 1/2 cup powdered sweetener 1 tsp Vanilla Extract

Instructions

Keto Gingerbread Cake

1. Preheat the oven to 325F / 175C and line up an 8-inch baking sheet with parchment paper.
2. In a large bowl, beat together the cream cheese and butter until well combined. Beat in the brown sweetener until lightened and fluffier, about 3 minutes.
3. Add the eggs one at a time, beating after each addition. Scrape down the bowl and beaters as needed. Add the vanilla extract.
4. Add the almond flour, spices, cocoa powder, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
5. Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely.

Mascarpone Cheese frosting

1. Add the softened cream cheese in a large mixing bowl using a hand mixer. Beat for about 2-3 minutes or until fluffy. Try not to over mix.
2. Add Heavy cream and beat for more 4 minutes.
3. Incorporate the sweetener and vanilla extract. Mix well until you get a creamy and fluffy frosting.
4. Spread over the cooled cake. Drizzle with toasted walnuts and serve.

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