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
- cream cheese softened
- Swerve Brown
- Vanilla extract
- Almond flour (see notes for nut-free)
- Ground ginger
- Baking powder
- Cocoa powder
- Ground cinnamon
- Ground cloves
- Ground nutmeg
Mascarpone Cheese Frosting
- Powdered sweetener
- Mascarpone Cheese
- Vanilla extract
How to make Keto Gingerbread Cake
- Preheat the oven to 325F and line up an 8-inch baking sheet with parchment paper.
- 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.
- Add the eggs one at a time, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.
- 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.
- 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
- 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.
- 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!!!