Ginger Cake

I love desserts. When on a "restricted" diet desserts are the hardest part to figure out! When I first went keto I fell in love with Keto Connect's Gingerbread Cake, but with the butter and cream cheese, it's a no-go. I wish dairy didn't cause inflammation for me, but it does--so a new cake had to be found! I made this one up myself, based on the aforementioned one. But mine is dairy free so I can eat it all I want! Because of the dairy free cream cheese I use, mine does have 4 net carbs per slice. Makes 8 servings. Enjoy!

For Cake, You Need:
  • 1/4 cup lakanto maple syrup (or other 0 carb syrup)
  • 3/4 cup coconut flour
  • 1/4 cup Pyure (a stevia and erythritol sweetener) 
  • 4 eggs
  • 1/2 tsp baking powder 
  • 1/8 tsp butter flavoring (or maple)
  • 1 tsp ginger
  • 1 tsp cinnimon 
  • 1/2 tsp all spice 
  • 1 tbsp oil (I used olive)
  • coconut milk to thin batter if it's too thick (1 tbsp at a time)
For Frosting:
  • 1/2 container Kite Hill almond cream cheese (4 oz)
  • 3 tbsp zero carb syrup
  • 1/2 tsp vanilla extract 
  • 3-4 drops stevia

Preheat oven to 350f. Mix all cake ingredients together, adding coconut milk if batter seems too thick. Cook 25 minutes--the edges should be browned and the middle spongy. In separate bowl, mix frosting ingredients together and refrigerate until cake is cooled. Frost. Refrigerate cake at least four hours before serving--overnight is best!