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Low-Carb Gingerbread Cakes with Chocolate Glaze

Incredibly Moist and Glazed with Dark Chocolate, These Holiday Spiced Cakes are Only .4 Net Carbs and 50 Calories Each!

What is the first thing that comes to mind when you hear the word gingerbread? Why the holidays, of course! I like my gingerbread super spiced. I've packed these soft little cakes with loads of ginger, cinnamon, cloves, and nutmeg. After they've cooled, I top them with a dark chocolate glaze and garnish with dark chocolate shavings. These Christmas-y confections are surprisingly easy to make and look very festive and impressive! They are so delightfully moist and tender inside, they'll have you going back to the dessert table again and again...and that's ok because they are only 50 calories and .4 net carbs each. Hallelujah!

Low-Carb Gingerbread Cakes with Chocolate Glaze

Makes 28 mini cakes

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For the cakes:

1/4 C coconut flour (I like Anthony's Organic coconut flour)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

2 1/2 tsp ground ginger

3 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

3 Tbsp coconut oil, melted

1/4 C liquid allulose (I use wholesome brand)

1/4 tsp almond extract

1 tsp vanilla extract

1 large egg

3/4 C water

For the glaze:

1, 2.25 oz sugar-free chocolate bar (I used Sinless Raw 85% dark chocolate for this recipe)


Preheat your oven to 350 degrees and spray two mini muffin tins liberally with coconut oil. Place the tins on a large sheet pan. Set aside.

In a large mixing bowl, whisk together the almond flour, coconut flour, oat fiber, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

In a medium microwave-safe bowl, melt the coconut oil. This should only take about 20 seconds. Remove from the microwave and stir in the Swerve brown, allulose, almond extract, and vanilla extract. Add the egg and stir to combine.

Add the wet mixture to the dry mixture and stir until just combined. Add the water and mix thoroughly. Using a one tablespoon scoop, scoop the batter into the greased muffin tins. They will be filled almost to the top. Pat the tops down gently with your fingers to flatten. Place in your preheated oven and bake for 15-18 minutes or until slightly golden or a toothpick inserted into the center comes out clean.

Remove from the oven and transfer the muffin tins from the sheet pan to a wire rack. Let the cakes cool for about 15 minutes. Using your fingers, gently twist the cakes in both directions to ensure they are not stuck to the bottom. Using a large platter or cutting board, turn the cakes out of the tins. Place them one by one, back onto the wire rack, turned upside down with the bottom on top, to cool completely before glazing.

To make the glaze, melt the chocolate bar in a microwave-safe bowl in 30-second increments, stirring in between until completely smooth. Add the Swerve confectioners and stir. Warm the Nutpods in the microwave for about 20 seconds and then add to the chocolate mixture, whisking until completely smooth and silky. Using a small spoon, spoon about 1 teaspoon of glaze over each cake's top, allowing it to drip down the sides. Garnish with shaved dark chocolate and allow to set before serving. Due to these cakes' moisture content, they are best stored in the refrigerator after the first day. Enjoy!

The baked cakes, fresh out of the oven.

The cakes turned out of the mini muffin tins, cooling on the wire rack.

The cooled cakes, topped with the chocolate glaze!

The finished cakes, topped with dark chocolate shavings.

Just look at how moist they are inside, YUM!

Comment below with any questions you have about this recipe!

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