Making low carb filled gingerbread cake

Take a large high bowl and mix the almond flour, coconut flour, psyllium husks, gingerbread spices, baking powder and salt well. Also prepare a piece of cling film.

Afterward you knead or mix the dry ingredients together with the melted butter, the Steviala Kristal Sweet and the eggs into a smooth dough. Shape the dough into a roll using the cling film and pack it airtight. Then place it in the fridge for at least two hours.

Sugarfree almond paste

Afterwards we start with the almond paste. Prepare another piece of cling film. Beat the eggs well (1 minute) and mix the rest of the ingredients together until a good cohesive mass.

Wrap the food in the cling film into a long strip and chill in the refrigerator for at least 2 hours, preferably overnight.

Preheat the oven to 180°C. Afterwards you cover the bottom of the springform pan with baking paper and grease the sides well. Then divide the dough into two parts. Roll out one cooled part between two pieces of cling film with a rolling pin. To get the dough nice and round so that it fits in the spring form I did the rest with my hands and covered the bottom. Gently press the dough (is not firm!) and also make a raised edge.

Then you make the almond paste the same round shape as the dough and place the paste in the middle of the dough. Press lightly again and add the second part of the dough on top of the almond paste.

Then brush with the beaten egg and finish with the almonds or almond flakes. Bake in the oven for 20 to 25 minutes and then let it cool down.

Tip

If you leave the sugarfree filled gingerbread cake in aluminum foil for one more night, it will be even tastier!