Low Carb Gingerbread. I’d been thinking about this low carb gingerbread recipe for a while, finally decided to try it, and success is so sweet. Over the last 4 years my tastes for sweet stuff has diminished in that it doesn’t take as much for something to taste sweet to me so if you think this needs to be a bit sweeter add a little more. A dollop of whipped cream and you’re good to go. Wanna see what happened one time when I under-cooked a recipe of this gingerbread? Not always, but most of the time, I can make lemonade out of lemons. I ended up with what are now Gingerbread Waffles with a fabulous gingerbread pudding to boot which only goes to show, don’t be afraid of failure in the kitchen because there can often times be success right around the corner.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 8 Eggs
- 8 T Melted Butter
- 1 C Allulose***
- 2 T Molasses
- ¼ C Heavy Cream
- ¼ C Sour Cream
- 2 T Water
- 2 C Almond Flour
- ¾ C Coconut Flour
- 1 t Baking Soda
- 1 T +1 t Baking Powder
- 2 T Powdered Ginger
- 1 T Cinnamon
- 1 t Nutmeg
- ½ t Powdered Cloves
- ¼ t Guar Gum
- ¼ t Xanthan Gum
- Preheat oven to 350°.
- Lightly butter bottom only 10”x10” baking pan.
- Beat Eggs, and beat in molasses, Allulose, water, heavy cream, sour cream and melted butter.
- Mix dry ingredients, add wet to dry and blend well.
- Put batter in greased pan and bake for 22-24 minutes or until a toothpick inserted in the center comes out almost clean. Do not over bake.
- Allow to cool or serve warm topped with whipped cream.
- 16 Servings
- 222 Calories, 7.1g Protein, 17.9g Fat, 9.7g Carbs 4.1g Fiber, 5.6g Net Carbs
- You might try slicing a piece in ½, toasting & buttering or toasted & spread with softened cream cheese...or both. See picture above right-slathered with butter.
- This recipe divides nicely in ½ using a 7"x7" pan.
i do not have powdered ginger and want to sue crushed ginger – what would the correct substitution amount be?
I don’t know but it would be a lot. Powdered ginger is concentrated and best used in baked goods vs fresh ginger more in savory dishes. I tend to use powder because of its convenience.