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Gluten FreeLow Carb
Ginger cakes with lime balance well together in this low carb and gluten free cake. The topping is optional but I advise you have it.
This recipe is based on an old low carb coconut flour recipe for mini cakes I have (and I must redo the photo as it's an earlier post so it's ghastly. Which probably applies to most of my earlier gluten free postings too!). I tweaked it a bit and added both fresh and ground ginger which resulted in a moist and tasy cake. It's not quite a muffin, not yet a cupcake, so I am calling it a cake. Either way, it is sweet and tasty!
We both fought over "tasting" these and the Chief Taster declared them a perfect balance. The ginger is delicious but the lime topping goes so well. There's something about lime and ginger that just works! Feel free to serve them with no topping or either another topping that you would like along with ginger. Low carb cakes have never tasted so good!
Ginger Cakes with Lime Cream Cheese Topping
Angela Coleby
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Course Cake, Muffins
Servings 6 Cakes
Ingredients
- ¼ cup (28g) Coconut flour
- ¼ cup (56g) Butter melted
- ¼ cup (28g) Low Carb Sweetener
- 2 tablespoons Coconut milk
- 3 Eggs
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons Ginger, ground
- 1 teaspoon Grated fresh ginger
- 1 teaspoon Vanilla extract
Topping
- 2 oz (56g) Cream cheese softened
- 1 - 2 tablespoons Lime juice
- 1 tablespoon Coconut milk
- 1 tablespoon low carb sweetener
Instructions
Preheat the oven to 200C/400F degrees.
Blend together the butter, eggs, erythritol, coconut milk, salt and vanilla.
Add the coconut flour, baking powder, fresh and dry ginger and whisk until there are no lumps and it is a smooth batter.
Pour into greased cupcake cups or greased muffin tray.
Bake for 20 minutes and allow to cool.
Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
Slather the topping over the cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
Eat and enjoy!
Notes
Makes 6 delicious cakes.
Nutritional Info per cake - 141 Calories, 12g Fat, 2g Protein, 6g Carbs, 3g Fibre, 3g Net Carbs
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Terese
The ingredient list does not include vanilla, but the instructions say to add vanilla. How much should I use? Thanks - can't wait to try these, they sound amazing!
Reply
Angela Coleby
A teaspoon. I'll update the recipe! Thanks.
Reply
Rebecca
Hi
I'm just making these now....but the mixture seems to have curdled (separated). What did I do wrong...any ideas?Will they still taste ok?
Sorry, I'm a bit of a keto baking novice!
Reply
Angela Coleby
Hi Rebecca, I'm not sure why this happened BUT it's happened to me before (I think with a different recipe) and the cakes turned out okay. Let me know how the end result was. Happy baking and thanks for getting in contact!
Reply
Stariet
Trying mine now ??
Reply
Maureen
Could honey be used as a sweetener in these?
Reply
Angela Coleby
I can't see why not!
Reply
Pam
These are so good even with out the cream cheese .....I have made these three times .......yum ...thank you for another kick ass recipe ... you make low carb easy for me and fam.
Reply
Angela Coleby
Hi Pam, glad you enjoyed them!
Reply
Peter Brown
The recipe says to mix in eggs. But the ingredients don't list any eggs.
Kind regards
PeterReply
Angela Coleby
ooh! Thanks Peter, I missed them out and have corrected the recipe...I must stop writing up the recipes after a glass of wine...;)
Reply
kathybruton2
Oh my goodness these look delicious! And your photos are beautiful!
Reply
Angela Coleby
Thank you Kathy!
Reply
Sophie
Oooooh that sounds as delicious as it looks!!!!
Reply
Angela Coleby
They were! (well, I thought so..!) 🙂
Reply
