I strongly feel that gingerbread is not just for the holidays. I love the taste, and have it with coffee all the time. Especially this LCHF recipe, which is both healthy and delicious. It's also easy and quick to make.
Soft gingerbread cake
- 4 eggs
- 1/4 cups sugar substitute (I use splenda)
- 125 gram butter
- 200 gram Philadelphia cheese
- 1 cup almond flour
- 3 1/4 tbsp coconut flour
- 1 tbsp psyllium husk
- 2 tbsp baking powder
- 2tbsp gingerbread spice (I buy mine in Sweden, but I'm sure you can find it online)
Directions
- Heat up the oven to 345 degrees.
- Whip eggs and sugar substitute fluffy.
- Melt the sugar.
- Add the sugar and Philadelphia cheese to the eggs and mix well.
- Mix all dry ingredients in a separate bowl.
- Add the dry ingredients mixture to the egg mixture and mix.
- Bake for about 25-35 minutes, or until it's no longer sticky in the middle.
- Serve with coffee, or with some whip cream and berries for dessert
Whip the egg and sugar substitute fluffy.
