Grandma’s Soft Ginger Cake (Low Carb, Gluten Free)

Preheat oven to 350ºF. Grease an 8×8 glass baking dish. Set aside.

In a small mixing bowl, whisk all of the dry ingredients together to break up any lumps.

In a medium mixing bowl, melt butter in the microwave (about 40 seconds). Add eggs, cream, sukrin fiber syrup, and yacon to the melted butter. Whisk thoroughly.

Add dry mixture to wet ingredients and quickly whisk until well blended. Coconut flour is very thirsty, and the batter will be thick, not as runny as a normal cake batter.

Transfer batter to the baking dish, and smooth the top. Bake 35 minutes, or until center looks completely set, cake is browning at the edges, and passes a toothpick test. Allow to cool on wire rack before cutting.

Notes:
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. It is used in this recipe to give a more cake-like texture. It may be omitted, but texture will not be as nice.
• Yacon syrup is a low glycemic substitute for blackstrap molasses. Yacon has a glycemic index of 1, whereas molasses has a GI of 55. They taste the same and have the same carb count.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Calories 174, Total Fat 14 g, Saturated Fat 9 g, Sodium 156 mg, Potassium 36 g, Total Carbohydrate 7 g, Dietary Fiber 3 g, Net Carbs 4 g, Sugars 2 g, Protein 6 g. Macros: 76% fat, 14% protein, 10% carbs.

© September 30, 2018 Roxana Lopez for Aunt Rocky’s.