Recipe GINGERBREAD CAKE #cakes
Thursday, August 8, 2019
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INGREDIENTS
GINGERBREAD CAKE
- 1/4 cup browned butter
- 3/4 cup Coconut flour
- 3/4 cup erythritol
- 4 large eggs
- 1/2 tsp Baking powder
- 1/2 tsp maple extract
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
CREAM CHEESE FROSTING
- 4 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1/2 cup powdered erythritol/swerve confectioners
- 1/2 tsp vanilla extract
- 1/4 tsp Pink Himalayan Salt
INSTRUCTIONS
- Make the brown butter: heat a bottom heavy saucepan to medium-low heat and add the butter.
- 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.
- Strain the butter into a small bowl and set aside to cool.
- Grease a 8x4 loaf pan and preheat the oven to 350 degrees.
- Make the cake: In a medium bowl combine the coconut flour, erythritol, baking powder, ginger, cinnamon and allspice. Combine with a whisk. Set aside.
- Once the butter has cooled, about 15 minutes, add the maple extract, eggs, and browned butter to a large bowl. Whisk together.
- In two batches add the dry ingredients to the wet and combine.
- Pour the cake into the greased loaf pan and bake for 43-45 minutes. Ovens vary in temp so do a toothpick test at 40 minutes!
- 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!
- Make the Frosting: Using a hand mixer, cream together the room temperature cream cheese and butter until fully incorporated.
- Add the salt, vanilla extract and confectioner and cream together until combined.
NOTE: we used 3/4ths of the frosting recipe on the gingerbread cake
For more detail ketoconnect
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