Gingerbread Bundt Cake
Preheat the oven to 350 degrees F, place a parchment paper on a Bundt pan then set aside. Place a skillet pan over low heat, add in the butter and spices then melt. Once melted, allow the mixture t…
- Cook35 min
- Total35 min
- Serves12
- LevelEasy
Ingredients
- 4 1/2 oz. 130g butter
- 2 tbsp. pumpkin pie spice
- 6 eggs
- 1/2 cup (32⁄3 oz.)/ 110g erythritol
- 1/2 tsp. vanilla extract
- 2 oz./ 55g cream cheese
- 1 1/2 cups almond flour
- 1/4 cup (3/4 oz.)/ 25g coconut flour
- 3 tsp. baking powder
- a pinch salt to taste
- 51/3 tbsp. roasted and chopped almonds
Method
- Preheat the oven to 350 degrees F, place a parchment paper on a Bundt pan then set aside. Place a skillet pan over low heat, add in the butter and spices then melt. Once melted, allow the mixture to cool for a few minutes, set aside. Using a large mixing bowl, add in the eggs, sweetener, and vanilla then beat with a hand mixer until the mixture becomes fluffy.
- Next, add in the cream cheese then mix properly to combine. In another bowl, add in the almond flour, coconut flour, baking powder, and salt to taste then mix properly to combine. Pour the flour mixture into the bowl containing the egg mixture then beat to combine until the mixture becomes a smooth batter. Let the mixture rest for a few minutes.
- Pour the batter into the lined bundt pan, place the pan into the preheated oven and bake the cake for about thirty to thirty-five minutes until baked through and an inserted toothpick comes out clean. Once baked, let the gingerbread cake cool for a few minutes, slice, and serve.
