This low carb and keto gingerbread layer cake is the perfect holiday treat! The gingerbread layers are made with almond flour and molasses for a deliciously spiced cake. The creamy whipped cream cheese frosting is light and airy, and the tart cranberry sauce provides a perfect balance of flavor. The cake is a great way to enjoy a festive dessert without the guilt! Enjoy this delicious treat with family and friends!

Have you ever wanted to create a delicious keto-friendly dessert?

Look no further than this scrumptious ketogenic gingerbread cake with cranberry sauce and whipped cream cheese filling!

This tantalizing treat is a great way to satisfy your sweet tooth while still staying on track with your diet.

With its layers of moist gingerbread, sweet cranberry sauce, and creamy whipped cream cheese, it is sure to be a hit at any holiday party or gathering.

So, let's get baking and create this delicious keto-friendly masterpiece!

Check out these other recipes you  might like:

Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
Keto Gumbo
Slow Cooker Crack Chicken
Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
Chocolate Chip Peanut Butter Cookie Dough Fat Bombs
Keto Coffee At Starbucks {What To Order}
Keto Bagel Dogs
Copycat Starbucks Bacon Gruyere Sous Vide Egg Bites
Keto Cinnamon Roll in a Mug
Fluffy Keto Sugar Cookies
Keto Samoa Bars
Fathead Ketogenic Bagels
Keto Crockpot Ribs
Keto Lemon Bars

Ingredients for Keto Gingerbread Cake

For The Cakes:

Butter, softened
Allulose (or similar sweetener)
Eggs
Coconut flour
Almond Flour
Psyllium Husk
Baking Powder
Ground Ginger
Ground Cloves
Ground Nutmeg
Celtic Sea Salt
Almond Milk

For The Filling & Frosting:

Cream Cheese, softened but not warm
Butter, softened, but not warm
Powdered Sweetener, such as Lakanto Confectioner's Sweetener
Vanilla Extract
Heavy Cream (or more as needed)

For The Cranberry Sauce

1 batch Keto Cranberry Sauce

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Keto Gingerbread Cake Preparation Notes:

I highly suggest that you make this cake over a couple of days to allow for proper cooling times, and to not rush the process.

The day before you plan to assemble, make the:

• Cranberry Sauce
• Cakes
• Set out butter and cream cheese to get to room temperature.

Store Cranberry Sauce in refrigerator overnight.

Once cakes are cool, wrap in saran wrap to store overnight on the counter.  Any more than 1 night, store in the refrigerator.

The day you plan to assemble, be sure to start with room temperature butter and cream cheese before making the whipped cream cheese.

Once the icing is prepared, level your cakes and assemble!

How To Make Keto Gingerbread Cake

Start by preparing the Cranberry Sauce according to the directions.  Store in the refrigerator until ready to assemble.

Then, cake the cakes.

Preheat oven to 350.  Grease 3 round cake pans and set aside.  I highly recommend using round parchment papers in the bottoms of the cake pans as well for easy removal of the cake layers.

In a large mixing bowl, cream together butter and sweetener until light and fluffy.

Add in eggs and vanilla.  Mix until combined.

Measure and add in all dry ingredients.  Add up to 1/2 cup of Almond Milk until dough forms a cake batter consistency and is smooth throughout.

Split the batter evenly between the 3 prepared cake pans and bake at 350 for 20-25 minutes, until top is just set and a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely before removing from pans.  If storing overnight before assembly, wrap in plastic wrap and leave on the counter overnight.

The day of assembly, make the whipped cream cheese frosting:

Using a stand mixer with paddle attachment or handheld mixer, cream butter and cream cheese together until light and fluffy.

Add sweetener, and vanilla slowly and while mixing on low.  Once all is added, increase the speed and beat until smooth.

Add heavy cream as desired until frosting is creamy and easily spreadable – your desired consistency.

To assemble the Keto Gingerbread Cake.

Put a small amount of frosting down on the cake stand, to adhere the first layer to the stand.

After the first cake, spread a healthy layer of cream cheese frosting, followed by approximately 1/3 cup cranberry sauce, gently spread of the frosting. 

Continue on with the 2nd cake and the second round of filling, then top it with the 3rd cake layer.

Frost the outside of the cake, garnish with extra cranberries if desired, and let cool in the refrigerator before serving.

Continue to Content

Keto Gingerbread Cake (Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}

Yield: 16 servings

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

This low carb and ketogenic gingerbread layer cake is the perfect holiday treat! The gingerbread layers are made with almond flour and molasses for a deliciously spiced cake. The creamy whipped cream cheese frosting is light and airy, and the tart cranberry sauce provides a perfect balance of flavor. The cake is a great way to enjoy a festive dessert without the guilt! Enjoy this delicious treat with family and friends!

Print

Ingredients

For The Cake Layers

• 1 cup Butter, softened
• 1 cup Allulose (or similar sweetener)
• 8 Eggs
• 1/2 cup Coconut flour
• 1/5 cups Almond Flour
• 4 T Psyllium Husk
• 2 tsp. Baking Powder
• 2 tsp. Ground Ginger
• 2 tsp. Ground Cloves
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Celtic Sea Salt
• 1/2 cup Almond Milk

For The Filling & Frosting

• 16 oz Cream Cheese, softened but not warm
• 1/2 cup Butter, softened, but not warm
• 1.5 cups Powdered Sweetener, such as Lakanto Confectioner's Sweetener
• 2 tsp. Vanilla Extract
• 1/4 cup Heavy Cream (or more as needed)

For The Cranberry Sauce

• 1 Batch Keto Cranberry Sauce

Instructions

1. Start by preparing the Cranberry Sauce according to the directions.  Store in the refrigerator until ready to assemble.
2. Then, cake the cakes.
3. Preheat oven to 350.  Grease 3 round cake pans and set aside.  I highly recommend using round parchment papers in the bottoms of the cake pans as well for easy removal of the cake layers.
4. In a large mixing bowl, cream together butter and sweetener until light and fluffy.
5. Add in eggs and vanilla.  Mix until combined.
6. Measure and add in all dry ingredients.  Add up to 1/2 cup of Almond Milk until dough forms a cake batter consistency and is smooth throughout.
7. Split the batter evenly between the 3 prepared cake pans and bake at 350 for 20-25 minutes, until top is just set and a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool completely before removing from pans.  If storing overnight before assembly, wrap in plastic wrap and leave on the counter overnight.
9. The day of assembly, make the whipped cream cheese frosting:
10. Using a stand mixer with paddle attachment or handheld mixer, cream butter and cream cheese together until light and fluffy.
11. Add sweetener, and vanilla slowly and while mixing on low.  Once all is added, increase the speed and beat until smooth.
12. Add heavy cream as desired until frosting is creamy and easily spreadable - your desired consistency.
13. To assemble the Keto Gingerbread Cake.
14. Put a small amount of frosting down on the cake stand, to adhere the first layer to the stand.
15. After the first cake, spread a healthy layer of cream cheese frosting, followed by approximately 1/3 cup cranberry sauce, gently spread of the frosting. 
16. Continue on with the 2nd cake and the second round of filling, then top it with the 3rd cake layer.
17. Frost the outside of the cake, garnish with extra cranberries if desired, and let cool in the refrigerator before serving.

Recommended Products

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• 
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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 377Total Fat: 33gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 172mgSodium: 400mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 10gProtein: 7g