Gingerbread Cake with Warm Vanilla Creme

I have been craving the flavor of Gingerbread for the Holidays and wanted to figure out a low carb alternative. Excited to share this recipe. It gets a Blue Ribbon for that traditional flavor. It is great for snack time or dessert after dinner. This is low-carb with only 1/2 c. of molasses. (All the other replacements for molasses did not make the grade for a true holiday favorite)

Ingredients:

1 c. Allulose granular

1/2 c Butter

1 large egg

1/2 c. Molasses

2 1/2 c Almond Flour

2 TBSP Coconut Flour

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

2 1/2 tsp ginger

1/4 tsp ground cloves

1/2 tsp salt

1/2 c. Hot water

Instructions:

Preheat oven to 350*. Grease 9 x 13” pan with cooking spray.

In a large mixing bowl, cream sugar & butter. Add egg and molasses and mix well.

In a separate bowl mix dry ingredients flour, baking soda, cinnamon, ginger, clove, & salt.

Add dry ingredients to the wet mixture and combine. Slowly pour in hot water and stir until smooth.

Pour batter into pan. Bake approx. 35 min.

Sprinkle with powdered swerve.

You can keep it simple and top it with Whipped cream 

Warm Vanilla Cream Sauce:

1/2 c. Allulose

1/4 c butter

1/2 c. Heavy whipping cream

1 tsp vanilla

Over medium heat combine sugar, butter, and cream. Bring mixture to a boil, stirring frequently, for 3-5 min. Remove from heat and add vanilla. Allow cooling before serving over cake.