There is something fabulous in the aroma of tangerines, cinnamon and ginger… Therefore, ginger keto cake is a must have for the New Year table!
Cooking Time 65 min.
Serving amount 16
Ingredients :
To make this “Ginger Keto Cupcake” recipe
You will need:
Cream cheese 220g
Butter 100g
Erythritol 150g
Egg 4 egg
Vanilla flavoring 1 g
Almond Flour 270g
Ground ginger 1.5 tbsp.
Cinnamon 1 tbsp.
Cocoa 1 tbsp.
1 tbsp.
Nutmeg a quarter of tsp.
Salt half a tsp.
Step 1
Preheat the oven to 175°C and grease a muffin tin with butter
Step 2
In a large bowl, whisk together the cream cheese and butter. Add the erythritol and whisk for about 3 minutes. Add the flavoring and eggs one at a time, beating after each one. Add the almond flour, spices, cocoa, baking powder, and salt and whisk until smooth.
Step 3
Pour the batter into a baking dish and bake for 55 to 65 minutes, until the top is dark and dense to the touch. Take the muffin out and let cool in the mold for at least 20 minutes before transferring to a rack to cool completely.
Bon appetit!
Energy Value per Serving
Calories from fat 189
Calories: 244
Fats: 21g
Carbohydrates: 6 g
Fiber: 3 g
Digestible carbohydrates: 3 g
Protein: 7 g
