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No-Sugar Gingerbread Cake with Caramel Whipped Cream & Drizzle
Photo: Anguel Dimov
Ingredients
- 1 tbsp organic unsalted butter
- 10 large egg whites
- 1/2 cup 1 to 1 granulated monk fruit sweetener (TRY: NOW Real Food® Organic Monk Fruit with Organic Erythritol 1 to 1 Sugar Replacement)
- 1 cup almond flour (TRY: NOW Real Food® Organic Blanched Almond Flour)
- 3 tbsp unsweetened cocoa powder (TRY: NOW Real Food® Organic Cocoa Powder)
- 2 tsp each ground ginger, cinnamon, allspice and cloves
- 1 cup dried Medjool dates, finely chopped
- 1/2 cup dark chocolate (at least 75%), finely chopped
Icing
- 3 tbsp 1 to 1 granulated monk fruit sweetener
- 2 tbsp organic unsalted butter
- 1 tsp pure vanilla extract
- 3/4 cup whipping cream
- 1/2 tsp caramel flavored liquid monk fruit sweetener (TRY: NOW Real Food® Organic Caramel Monk Fruit Zero-Calorie Liquid Sweetener)
Preparation
- Preheat oven to 400°F. Grease bottom and sides of a 9-inch round pan with butter and line with parchment paper. In a large bowl, whisk egg whites until stiff, adding granulated sweetener, 1 tbsp at a time.
- In a separate bowl, whisk almond flour, cocoa and spices together. Fold almond flour mixture into egg white mixture. Add dates and chocolate. Gently fold until no white remains.
- Spoon mixture into prepared pan. Bake for 15 minutes, or until cake rises. Reduce oven temperature to 300°F and bake for another 10 minutes. Set aside to cool.
- Make caramel sauce: Place remaining granulated sweetener in a small saucepan with 2 tsp water over medium heat. Once sweetener has dissolved, increase heat to medium-high for 5 to 8 minutes, until mixture is a light golden color. Remove from heat and let cool for 3 minutes. Gently whisk in butter and vanilla extract.
- To a mixing bowl, add whipping cream and liquid monk fruit sweetener and whisk on high speed until medium to stiff peaks form, about 1 minute. Top cake with whipped cream and drizzle with caramel sauce.
Nutrition Information
- Serving Size 1/8 of recipe
- Calories 376
- Carbohydrate Content 45 g
- Cholesterol Content 37 mg
- Fat Content 27 g
- Fiber Content 6 g
- Protein Content 10 g
- Saturated Fat Content 12 g
- Sodium Content 83 mg
- Sugar Content 19 g
- Monounsaturated Fat Content 10 g
- Polyunsaturated Fat Content 2.5 g