Keto Gingerbread Loaf Cake in Mini Dutch Oven Pots!

Posted by Daisy Sun on

Craving dessert this holiday season but not wanting to give up the calories that come with it? Take a gander at this holiday dessert made keto friendly! A perfect pairing for the holiday season to satisfy any sweet tooth without the calories and carbs! 

Any Surface 

Known to few, a benefit of cooking in a cast iron pot is the versatility of what and how you can cook with it. Usable on a stovetop, in the oven, over a fire, wood stove, and even on a grill, cast iron pots can handle it all! This makes it a great pot to take on road trips as well as camping. Offering at a perfect size that can be easily carried and stored, RJ Legend has a set of 2 or 3 mini dutch oven pots made from 100% enameled cast iron cookware. There is hardly anything you can’t cook in this mighty cast iron pot. 

Gingerbread loaf cake

This low carb gingerbread cake will make you reminisce of your favorite coffee house gingerbread loaf or your grandmother’s baking. The perfect snack cake or dessert you can serve or bring to your next holiday gathering!

Serves:                               3 


Prep Time:               5 minutes                 

Cook Time:            45 minutes                   

Total Time:            50 minutes

Ingredients: 

  • .125 cup butter, room temp. 
  • .125 cup erythritol sweetener (Swerve) 
  • 1 large egg 
  • .0625 cup coconut flour 
  • .1875 almond flour 
  • ½ tbsp psyllium husk powder 
  • ¼ tsp baking powder 
  • ¼ tsp ground ginger 
  • ¼ tsp ground cinnamon 
  • .03125 ground cloves 
  • .0625 tsp ground nutmeg
  • .0625 tsp salt 
  • .0625 cup water 
  • Optional: Cream Cheese Frosting 

Cookware: 

  • RJ Legend Mini Dutch Oven Pots
  • Parchment Paper 
  • Large Mixing Bowl x2

Alternative Ingredients/Brand Recommendations 

  • Butter -> Ghee
  • Erythritol Sweetener or Monk Fruit or Stevia

Directions: 

  1. Preheat oven to 350 degrees Fahrenheit. Grease mini dutch oven pots and line with parchment paper. 
  2. In a large mixing bowl, cream the butter and sweetener until light and fluffy. Add in egg, mix well to combine. 
  3. In a separate mixing bowl, stir almond flour, coconut flour, psyllium husk powder, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Smooth out any lumps of almond flour or coconut flour.
  4. Mix dry ingredients with wet ingredients and stir to combine. Add water and stir to combine. 
  5. Spoon the batter into the preheated mini pots. Bake for 12 minutes, or until a toothpick inserted comes out clean. 

Nutrition Facts (Per Serving): 

  • Calories: 234
  • Carbs: 6g
  • Fat: 22g
  • Protein: 4g

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