Gingerbread keto cake

An easy recipe for airy chocolate keto gingerbread cake with cocoa and almond flour.

Ingredients

• ½ table. spoon. butter for greasing the mold
• 4 things. chicken eggs
• ¼ glass of milk
• 2 table. spoon. butter
• ½ cup erythritol or 1.5 tsp. spoon. stevia glycerate
• 1 table. spoon. cinnamon
• 1 table. spoon. cocoa
• 1 table. spoon. ground fresh ginger
• ½ tea spoon. salt
• 170 gr blanched almond flour
• ½ tea spoon. soda

Directions

1. Preheat oven to 160 C. Grease a 20x20 cm glass baking dish or similar rectangular shape with oil. If you are using a metal mold, cover it with parchment first.
2. Whisk eggs, milk, ghee, sweetener, cinnamon, cocoa powder, ginger, and salt in a bowl. Stir in almond flour and baking soda.
3. Pour the dough into the prepared mold. Bake the gingerbread cake for about 20 minutes, until a toothpick inserted in the center of the cake comes out dry.
4. Chill in a mold or on a wire rack for 20 minutes, then cut into 9 portions.