Low-Carb Keto Gingerbread Loaf with Mascarpone Cream Frosting and Salted Caramel

4.18 from 23 votes

Low-Carb Keto Gingerbread Loaf with Mascarpone Cream Frosting and Salted Caramel

There’s nothing quite like a good slice of cake to cheer you up… and this is a really good cake! This Low-Carb Keto Gingerbread Loaf is perfect for fall and dressed to impress with a mascarpone cream frosting and the dreamiest keto caramel. Enjoy this Keto Gingerbread Cake for afternoon tea, dessert or even breakfast. It’s the cake for all occasions and really easy to make.

Prep Time 20

Cook Time 35

Servings servings

Calories 332kcal

Author Jo Harding

Ingredients

Gingerbread Loaf

½ cup Swerve brown sugar sub or Lakanto Monkfruit Golden
4 large eggs separated
1 teaspoon vanilla extract
¼ cup butter
1 cup almond flour (100g)
⅓ cup coconut flour (40g)
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon sea salt flaked

Mascarpone Cream Frosting

½ cup heavy cream or (120g)
½ cup mascarpone cheese or (120g)
2 tablespoon allulose (Optional)(2-3 tablespoon powdered allulose or erythritol, to taste)

Salted Caramel

¼ cup allulose granulated (50g)
¾ tablespoon butter room temperature
1.5 ounces heavy cream or 40ml
1 pinch sea salt

Instructions

Gingerbread Loaf

Preheat the oven to 350 F / 180C / 160 fan.
Line a loaf pan (4 by 8 inch)with greaseproof paper and grease with a little butter or oil.
Place the low-carb sweetener, egg yolks, vanilla and butter in a mixing bowl and cream with an electric whisk until pale.
Add all the dry ingredients to the wet(almond flour, coconut flour, baking powder, ginger, cinnamon and salt) and whisk with your electric whisk until just combined.
Whisk the egg whites until just below stiff peaks. Whisk into the batter until just combined, do not overcook or they will deflate.
Bake in the oven for 30 - 35 minutes until you can insert and remove a skewer without many crumbs sticking. Don’t overcook as it will firm up as it cools. If you’re using a wider loaf pan the cooking time may be less.

Mascarpone Cream Frosting

Whisk the cream in bowl with electric whisk until just below firm then fold through the mascarpone with a silicone spatula.
Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf.

Salted Caramel

Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
On a low heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Take off the heat and whisk if it looks like it’s separating. Cook for about 1.5 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel, as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
Remove from the heat and stir in the salt. Pour into a bowl and place on an ice pack to stop the cooking process. Allow to cool down slightly before drizzling over the frosting. If you find the caramel thickens and cools a bit much just pop in the microwave for 5- 10 seconds to warm back to runny.
Any remaining caramel you can spoon over the cake to serve and remember you can always heat for a few seconds to make the caramel runny again. Store any leftover caramel in a glass jar in the fridge for a week until ready to use.

Storage

Store in the fridge for up to 4 days

Notes

Nutritional information includes frosting and caramel

Net Carbs 5g

Nutrition