Gingerbread Cake

This is a very nice coffee cake for Christmas time. The ginger and cinnamon combination make the whole place smell wonderful.

Original recipe from KetoConnect (link).

Servings 8 servings

Ingredients

• 60 gr browned butter
• 3/4 cup Coconut flour
• 3/4 cup erythritol
• 4 large eggs
• 1/2 tsp Baking powder
• 2 tbsp maple syrup or vanilla abstract
• 1 tsp ground ginger
• 1 tsp ground Lebkuchen spice (replace with cinnamon if you can’t have this one)

Cream Cheese Frosting

• 113 gr cream cheese, room temperature
• 60 gr butter, room temperature
• 1/2 cup powdered erythritol/swerve confectioners
• 1/2 tsp vanilla extract
• 1/4 tsp Pink Salt

Instructions

1. Make the brown butter: heat a bottom heavy saucepan to medium-low heat and add the butter.
2. Once fully melted combine with a spoon until it starts to froth over. This should take about 5-7 minutes. At this point it is important to keep an eye on it as it browns, but make sure it doesn’t burn. Once it gets a deep brown it is done – remove from heat.
3. Strain the butter into a small bowl and set aside to cool.
4. Grease a 8×4 loaf pan and preheat the oven to 175 degrees C.
5. Make the cake: In a medium bowl combine the coconut flour, erythritol, baking powder, ginger, cinnamon and allspice. Combine with a whisk. Set aside.
6. Once the butter has cooled, about 15 minutes, add the maple extract, eggs, and browned butter to a large bowl. Whisk together. 
7. In two batches add the dry ingredients to the wet and combine. 
8. Pour the cake into the greased loaf pan and bake for 40 minutes. 
9. Allow the cake to cool for atlas 20 minutes prior to cutting, and if you are frosting it, allow it to cool completely prior to frosting!