Making a low carb gingerbread

Start by preheating the oven to 175°C. Then mix all dry ingredients well. You then add the rest of the ingredients and mix everything into a homogeneous mixture.

Then put the batter of the sugar free gingerbread in a cake tin lined with baking paper. You can of course also opt for a silicone cake tin. Then finely chop the mixed nuts and add the Ery-Bronze and Magical Maple. Next, you spread this mixture on top of the batter and press gently. Then bake the low carb gingerbread for 45 to 50 minutes at 175°C in the preheated oven. After 40 minutes I put aluminium foil over the cake and let it bake for another 5 to 10 minutes. Then your low carb breakfast cake is ready. You can wait until the gingerbread has cooled down, but it is also very tasty warm with a little butter!

Curious about more delicious recipes? How about this low carb pecan cake? Or these low carb and gluten free carrot cakes? Or looking for more recipes with gingerbread spices? Then you can type the word “gingerbread” via the search function and you will see all recipes with gingerbread spices.