Ginger is just one of those spices you associate with winter and the Christmas season. It gives you an inner warmth. I didn’t used to like ginger and the only thing I’d eat with it in was ginger nut biscuits, but now since going low carb I love it.

GINGER CAKE

Ingredients

1/2 cup (56g) Coconut flour

1/2 cup (113g) Butter softened

1/2 cup (113g) Erythritol low carb sweetener

4 tbsp Greek yogurt

5 Eggs

1 teaspoon Baking powder

1/2 teaspoon Salt

1 tbsp Ginger, fresh grated

1 tbsp Ginger, ground

2 tsp Mixed spice

60ml/1/4 cup Water

Adjust the spices to how you like them this is just a guideline.

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 yogurt and water until you have a smooth mixture.

Or you can put all ingredients in a food processor and pulse until batter is smooth.

Pour into the loaf tin, spread out evenly and bake for 40 to 50 minutes.

When cool you can glaze it as I did but that may add carbs.

I used a maple glaze on this one but you could do a lemon one or just vanilla.

Nutrition Notes

Makes 8 – 10 slices

per slice:

208 calories

18g Fat

5g Protein

8g Total Carbs

4g Fibre

4g Net Carbs