There’s nothing quite like the scent of gingerbread to make a house feel like a home, especially during the holidays. This recipe captures all that cozy, nostalgic warmth with a blend of ginger, cinnamon, cloves, and nutmeg. And the best part? It’s baked to tender, moist perfection in your slow cooker, freeing up your oven for other festive dishes. Topped with a dreamy maple cream cheese frosting, this is the ultimate low-carb dessert for any holiday gathering.
Ingredients
• Gingerbread Cake
• Nonstick cooking spray
• 1¼ cups / 140g almond flour
• 1 tablespoon / 7g unsweetened cocoa powder
• 1 teaspoon / 4g baking powder
• ¼ teaspoon / 1g baking soda
• ¼ teaspoon / 1.5g salt
• 1½ teaspoons / 3g ground ginger
• 1 teaspoon / 2.6g ground cinnamon
• ¼ teaspoon / 0.5g ground cloves
• ¼ teaspoon / 0.5g ground nutmeg
• 10 tablespoons / 142g unsalted butter, softened
• ⅔ cup / 128g packed brown sugar erythritol sweetener
• 3 large eggs
• ¼ cup / 60ml cold brewed coffee
• Maple Frosting
• 2 ounces / 56g full-fat cream cheese, softened
• 2 tablespoons / 28g unsalted butter, softened
• ½ cup / 60g confectioners’ erythritol sweetener
• 1½ to 2 tablespoons / 22-30ml heavy whipping cream
• ½ teaspoon / 2.5ml maple extract
• ¼ cup / 30g chopped pecans, toasted
Instructions
1. Prepare the pan by lining a 7-inch springform pan with parchment paper and spraying with nonstick cooking spray. Place a rack approximately 1 inch high inside your large slow cooker.
2. In a small bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, salt, and all the ground spices. Set this dry mixture aside.
3. In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter and brown erythritol sweetener for 1 minute until creamy. Add the eggs one at a time, beating well after each. Beat in the cold coffee. Switch the mixer to low speed and gradually add the dry , mixing just until combined.
4. Spoon the batter into the prepared springform pan and cover the top of the pan tightly with aluminum foil. Place the covered pan on the rack inside the slow cooker. Cover the slow cooker and cook on High for 2½ to 3½ hours, or until a wooden pick inserted into the center comes out clean.
5. Carefully remove the pan from the slow cooker and set it on a wire rack to cool for 15 minutes. Gently run a knife around the edge of the cake before releasing the sides of the springform pan. Let the cake cool completely before frosting.
6. To make the frosting, beat the softened cream cheese and butter in a medium bowl with a handheld mixer until creamy. Beat in the confectioners’ sweetener, followed by 1½ tablespoons of heavy cream and the maple extract. Add more cream if you prefer a thinner consistency. Spread the frosting over the top of the cooled cake and sprinkle with toasted pecans.
Nutritional Information
• PER SERVING (WITH FROSTING): 342 CALORIES ★ FAT 34 G (89%) ★ NET CARBS 29 G (34%) ★ PROTEIN 7 G (8%)
• PER SERVING (WITHOUT FROSTING): 259 CALORIES ★ FAT 25 G (87%) ★ NET CARBS 17 G (26%) ★ PROTEIN 6 G (9%)
Pro Tips
• To toast pecans, spread them in a single layer in a dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes until they are fragrant and lightly browned.
• To prevent condensation from dripping onto your cake, place a clean, dry kitchen towel or a layer of paper towels under the slow cooker lid before cooking.
• If you don’t have cold brewed coffee, you can use an equal amount of strong chilled coffee or even unsweetened almond milk for a non-coffee version.
• Slow cooker temperatures can vary. Start checking for doneness at the 2-hour mark to avoid over-baking. The cake is done when the center is set and a toothpick comes out clean.
FAQ
Q: Can I bake this gingerbread cake in the oven
A: While this recipe is optimized for the moist heat of a slow cooker, you can adapt it for an oven. Pour the batter into the prepared 7-inch pan and bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Q: Is this gingerbread cake gluten-free
A: Yes, this recipe is naturally gluten-free because it uses almond flour. To ensure the final cake is completely gluten-free, always double-check that your other ingredients, like baking powder, are certified gluten-free.
Q: What can I substitute for erythritol sweetener
A: You can replace the brown and confectioners’ erythritol with a 1:1 sugar-free substitute like a monk fruit blend or allulose. Keep in mind that using a different sweetener may slightly change the final taste and texture.
Q: How should I store this gingerbread cake
A: Because of the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator. It will remain fresh for up to 5 days.
