My grandmother’s handwritten Soft Ginger Cake recipe is one of my precious keepsakes. I gave her cake a low carb makeover, keeping the flavor of a ginger bread cake, but reducing both the calories and carbs. I think Grandma would be pleased. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, nut free, low potassium, low sodium, CKD/Renal Diet friendly.
Ingredients
- ½ cups Fine Grind Coconut Flour (I Like Anthony’s)
- ½ cups Sukrin Gold (Or Other Brown Sugar Substitute)
- 1 Tablespoon Lifesource Oat Fiber (See Notes)
- ¼ cups Isopure Unflavored Whey Protein Powder
- 1 Tablespoon Ground Ginger
- ½ teaspoons Ground Cinnamon
- 1 teaspoon Rumford Baking Powder
- ½ teaspoons Glucomannan (or Xanthan Gum)
- 1 dash Salt
- ½ cups Butter, Melted
- 3 Large Eggs, Room Temperature
- 2 Tablespoons Heavy Whipping Cream
- 2 Tablespoons Sukrin Fiber Syrup Gold Or Sugar Free Maple Syrup
- 2 Tablespoons Yacon Syrup (See Notes)
- Sugar Free Whipped Cream, For Topping (optional)
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