I make this every year. When I bake it in a bundt pan, the slices have an air pocket towards the top for some reason so I make it in a 9 x 13 pan and frost with cream cheese frosting or dust with powdered Swerve.....deliciously spiced!!👍💐♥️
Seeing there’s no need to separate eggs and beat the whites, I decided to try this recipe even thou I don’t like coconut flour aftertaste. My fren gave me Bentong ginger powder which she claims it’s the best, so I added 30g of that and 45g of pumpkin spice powder. Everything remains the same. But I baked in an air fryer at around 160 for abt 22 minutes. And wow, there’s no coconut flour grittiness aftertaste! I think it’s due to the strong spices used. Verdict: excellent! I can feel the heat of that ginger powder in my stomach, love it!
Did you really add 45g of pumpkin spice? So glad that your cake turned out well and you enjoyed it. I actually used fresh bentong ginger while the ginger powder is a normal one even though I have Bentong ginger powder in the pantry. In most of my cake recipes, you can't really taste the coconut flour as it is overpowered by the flavors used. Thank you so much for your feedback ❤
Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
I made this recipe yesterday. I did not expect it to turn out so good. I wish I had taken a picture before cutting into it first. The flavor is amazing. ❤
I made this today. OMG if you love ginger then you will love this. I made it with coconut flour & it's so moist, light & gingery & I added walnuts too. One thing I noticed is in the video you add a tbsp ground ginger & grated fresh ginger but in your recipe in description you haven't mentioned ground ginger. So I did just like the video,I used ground & fresh & yes baby,you feel the heat...it's fantastic 🙌👍 Thank u for sharing ❣️
Oh wow.. thats awesome! So glad that you love it and thanks so much for sharing Niki 🥰 Also thanks for highlighting the missing ground ginger ingredient in the written recipe. I will correct that 🙏
Thank you for your support ❤️ So far, I have only published 2 e-books on Keto Bread & Cake recipes respectively. Tortilla Wrap will be at another category of recipes but I have not decided yet. Hope you enjoy the books 🙏
Thanks for this recipe! I LOVE gingerbread and will definitely be making this! I also love that you're posting alot more coconut flour recipes since thats my preferred flour to use! Quick question though, what does the measurements for the whipping cream(180 ml) and coconut oil (60 ml) equate to in grams?
@@lowcarbrecipeideas I absolutely LOVE ginger & can't wait to make it. It's been a month that I'm doing parasite cleansing so that's why I haven't tried any of your recipes. It's almost the end of the treatment so as of next week I will start trying them one by one. I have many ony list😉😉
I am not sure about that Pam. Even though the batter is thick but it does bake up to a nice and moist cake. I think it's doable as long as the pan is non-stick so it's easy to remove when cooled.
I love your recipes! I have sensitivity to egg whites . Can I use only egg yolks or do you have any suggestion for replacement? Also, do you have any recipe for English muffins ? I try to create my own with no success : ( I greatly appreciate it.
I just made this. The flavour is lovely, smells nice as well but the measurement for whipping cream, I think, is a bit wrong, I used measurement cups as well as scales for the cream. 180gr of cream came out 1 cup, not 3/4 cup. Perhaps it’s different thicknesses of whipping cream. So the result came out quite wet. I will try it again with 3/4 cup of cream x 🥰
The cup measurement is based on US cups. 1 US cup is 240 g or ml. That's why It's best to weigh the ingredients as not all cups and spoons are the same everywhere. Thanks for your feedback 😊
Did I understand correctly that you only need ¼ of the amount of coconut flour compared to the almond flour version? Thank you. Looks delicious by the way.
Yes. Coconut flour is very absorbent so will bulk up after absorbing all the liquid and eggs. That's why very little amount of the flour is required. Hence baking with coconut flour is a lot cheaper and healthier 😊
I have made this twice using coconut flour one with coconut oil the second with butter. Both cakes were a failure too most in the centre so much so they squeaked when squashed. The 1st cake was greasy. Both ended in the bin. The 2nd cake I cooked for 70 mins as before this the wooden dowl wasn't cclean when the cake was tested. Any advice would be welcome.
Did you weigh the ingredients? Also if the center is not cooked well you can try using a bigger and shallow pan. Every oven is different so you need to find what works best.
@@lowcarbrecipeideas Hi yes I weighed everything as directed. The only thing I think that it could be is the eggs. Our UK ones weigh more than USA, hence the egginess. do you have a ratio for the egg/flour
I make this every year. When I bake it in a bundt pan, the slices have an air pocket towards the top for some reason so I make it in a 9 x 13 pan and frost with cream cheese frosting or dust with powdered Swerve.....deliciously spiced!!👍💐♥️
Wow this looks so delicious. This gives me Autum Christmas comfy vibes, a slice of that cake cup of tea and sitting by the fire.
Oh, I can smell that from here, yum. Thinking of Christmas. Thank you.
Seeing there’s no need to separate eggs and beat the whites, I decided to try this recipe even thou I don’t like coconut flour aftertaste. My fren gave me Bentong ginger powder which she claims it’s the best, so I added 30g of that and 45g of pumpkin spice powder. Everything remains the same. But I baked in an air fryer at around 160 for abt 22 minutes. And wow, there’s no coconut flour grittiness aftertaste! I think it’s due to the strong spices used. Verdict: excellent! I can feel the heat of that ginger powder in my stomach, love it!
Did you really add 45g of pumpkin spice? So glad that your cake turned out well and you enjoyed it. I actually used fresh bentong ginger while the ginger powder is a normal one even though I have Bentong ginger powder in the pantry. In most of my cake recipes, you can't really taste the coconut flour as it is overpowered by the flavors used. Thank you so much for your feedback ❤
Haha yes I really added 45g pumpkin spice powder and it turned out great, definitely not overpowering. Thanks Elsie for a great recipe!
Thank you for all recipes, have a wonderful Christmas and be ready for next year we are waiting for more recipes.
Yes I am recharging now hehe... Merry Christmas to you ❤
Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Wow, this looks fabulous. I can't wait to try it. Thank you for your recipe!
I made this recipe yesterday. I did not expect it to turn out so good. I wish I had taken a picture before cutting into it first. The flavor is amazing. ❤
So glad you like it! Thanks for your feedback, Vonnie ❤️
Beautiful ❤️
Thanks for the coconut flour recipe. I find that almond flour is getting to expensive to use all the time and my hubby does like his deserts.
I made this today. OMG if you love ginger then you will love this. I made it with coconut flour & it's so moist, light & gingery & I added walnuts too. One thing I noticed is in the video you add a tbsp ground ginger & grated fresh ginger but in your recipe in description you haven't mentioned ground ginger. So I did just like the video,I used ground & fresh & yes baby,you feel the heat...it's fantastic 🙌👍
Thank u for sharing ❣️
Oh wow.. thats awesome! So glad that you love it and thanks so much for sharing Niki 🥰 Also thanks for highlighting the missing ground ginger ingredient in the written recipe. I will correct that 🙏
@@lowcarbrecipeideas 🤗💞
I love ginger cake - thank you.
Oh my goodness!😀 Thanks for sharing!💜🙏✌🌞🎉🎶
Muchas gracias por tanto compartir , saludos y bendiciones 😊🙏⚘🙌🇲🇽
Thanks for sharing 🙏🙏
Thank you !
I’ll saved it to my Christmas list.
😋
Yummy...
looks delicious. Regards
I purchased Ebook, anxious to try this and others in book. Where's the tortilla recipe?
Thank you for your support ❤️ So far, I have only published 2 e-books on Keto Bread & Cake recipes respectively. Tortilla Wrap will be at another category of recipes but I have not decided yet. Hope you enjoy the books 🙏
Thanks for this recipe! I LOVE gingerbread and will definitely be making this!
I also love that you're posting alot more coconut flour recipes since thats my preferred flour to use!
Quick question though, what does the measurements for the whipping cream(180 ml) and coconut oil (60 ml) equate to in grams?
You're most welcome ☺ It's the same amount in grams
@@lowcarbrecipeideas so 180 grams and 60 grams right?
@@valerie1864 Yes
@@lowcarbrecipeideas I don’t think it is the same in grams, that works with water but cream is heavier
@@maude9191 so what would it be in grams then?
Waow...look at that....how beautiful it is .omg😊🥰
Awww... thanks Niki 😘 By the way do you like ginger?
@@lowcarbrecipeideas I absolutely LOVE ginger & can't wait to make it. It's been a month that I'm doing parasite cleansing so that's why I haven't tried any of your recipes. It's almost the end of the treatment so as of next week I will start trying them one by one. I have many ony list😉😉
@@Niki-81811 No worries take your time 😊
Oh, this looks luscious.
Since the batter is so thick, do you think it could bake in to gingerbread men, or reindeer, if turned upside down?
I am not sure about that Pam. Even though the batter is thick but it does bake up to a nice and moist cake. I think it's doable as long as the pan is non-stick so it's easy to remove when cooled.
I love your recipes! I have sensitivity to egg whites . Can I use only egg yolks or do you have any suggestion for replacement?
Also, do you have any recipe for English muffins ? I try to create my own with no success : ( I greatly appreciate it.
I just made this. The flavour is lovely, smells nice as well but the measurement for whipping cream, I think, is a bit wrong, I used measurement cups as well as scales for the cream. 180gr of cream came out 1 cup, not 3/4 cup. Perhaps it’s different thicknesses of whipping cream. So the result came out quite wet. I will try it again with 3/4 cup of cream x 🥰
The cup measurement is based on US cups. 1 US cup is 240 g or ml. That's why It's best to weigh the ingredients as not all cups and spoons are the same everywhere. Thanks for your feedback 😊
Hi Elsie, can this recipe be doubled?
Yes you can
Thanks for sharing.can you post egg substitute.
I wish I could do that but I haven't been successful with egg free cakes even after countless experiments - so sad 😢
@@lowcarbrecipeideas OK. Thank you.
Did I understand correctly that you only need ¼ of the amount of coconut flour compared to the almond flour version? Thank you.
Looks delicious by the way.
Yes. Coconut flour is very absorbent so will bulk up after absorbing all the liquid and eggs. That's why very little amount of the flour is required. Hence baking with coconut flour is a lot cheaper and healthier 😊
@@lowcarbrecipeideas Thank you so much for your reply, very helpful. I'm new to keto baking, hence the elementary question.
@@elwood10198 Ahhh no worries 😊
What powdered sweetener do you use for the powder sugar on top?
I used granulated Erythritol and grind in my multi grinder until powdery
@@lowcarbrecipeideas what brand?
@@JenFine223 I bought it online via Lazada Malaysia from MD Keto. I think they buy in bulk and repackaged it under MD Keto.
@@lowcarbrecipeideas do you have a link i can click
I have made this twice using coconut flour one with coconut oil the second with butter. Both cakes were a failure too most in the centre so much so they squeaked when squashed. The 1st cake was greasy. Both ended in the bin. The 2nd cake I cooked for 70 mins as before this the wooden dowl wasn't cclean when the cake was tested. Any advice would be welcome.
Did you weigh the ingredients? Also if the center is not cooked well you can try using a bigger and shallow pan. Every oven is different so you need to find what works best.
@@lowcarbrecipeideas Hi yes I weighed everything as directed. The only thing I think that it could be is the eggs. Our UK ones weigh more than USA, hence the egginess. do you have a ratio for the egg/flour
Hi Elsie, can I use double acting baking powder?
Yes you can. I think its more forgiving in cakes than bread
@@lowcarbrecipeideas ... thank you Elsie...🤗😘
Is it ok to replace almond flour with lupin flour ? Please? 🇨🇦✌🙏
Frankly I have not tried that so am not sure about it as lupin flour is not of the same ratio with almond flour 🙏
@@lowcarbrecipeideas thanks so much 🙏❤
Oh I'm so making this with vegan substitutes
😁👍👌✌🖖😎
😀
Looks great, but don't you know that gingerbread should be served with warm lemon pudding.