Low Carb Ginger Cake

• Produce

  • 1 tbsp Ginger, ground
  • 1 tbsp Ginger, fresh

• Refrigerated

  • 5 Eggs

• Canned Goods

  • 4 tbsp Coconut milk

• Baking & Spices

  • 1/2 tsp All-spice, ground
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/2 cup Coconut flour
  • 1 tsp Nutmeg, ground
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1/4 cup Water

• Other

  • ½ cup (107g erythritol (or sugar substitute

Found on divaliciousrecipes.com

Ingredients

• ½ cup (56g) coconut flour
• ½ cup (113g) butter, softened
• ½ cup (107g) erythritol (or sugar substitute)
• 4 tablespoons coconut milk
• 5 eggs
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground ginger
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon ground nutmeg
• ½ teaspoon ground all spice
• ¼ cup of water

Directions

• Preheat the oven to 200C/400F degrees. Grease a 1lb loaf tin and line the bottom with parchment paper. Whisk the eggs and butter together until combined. Add the erythritol and continue to whisk. Add the coconut flour, baking powder and spices. Whisk thoroughly. Gradually add the coconut milk and water until you have a smooth mixture. Pour into the cake tin, spread out evenly and bake for 50 to 60 minutes. Eat and enjoy!