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Keto Gingerbread Icebox Cake Recipe

Desserts
Gluten Free
Vegetarian
★★★★☆
4.6/5
(2719 reviews)
By Zylo Nutritionist Team
Keto Gingerbread Icebox Cake
Zylo Recipes

Description

Imagine a dessert that captures the warmth and spice of autumn in every bite. This gingerbread icebox cake reimagines a beloved classic, transforming it into a stunning, no-bake treat ideal for any fall gathering. At its heart are layers of rich, homemade gingerbread cookies, each infused with a deep, molasses-forward flavor and the comforting warmth of cinnamon, ginger, and cloves.

These cookies strike a delightful balance between crisp edges and a tender crumb, providing the perfect textural counterpoint to the creamy layers that await. But the magic doesn't stop there. A luscious, spiced whipped cream, generously blankets each layer of gingerbread, adding a light and airy counterpoint to the cookies' density.

The cream is subtly sweet and infused with the same warming spices as the cookies, creating a harmonious blend of flavors that dance on the palate. Each spoonful offers a taste of pure indulgence, without being overly heavy or cloying. The true beauty of this icebox cake lies in its simplicity and the transformation that occurs during chilling.

As it rests in the refrigerator overnight, the cookies gradually soften, absorbing the moisture and flavor from the whipped cream. This melding process creates a unique, almost sponge-like texture throughout the cake. The individual components come together to form a cohesive whole, with each layer complementing the others in perfect harmony.

When you finally slice into the chilled cake, you're greeted with a beautiful mosaic of dark gingerbread and creamy white filling. The aroma alone is enough to evoke feelings of cozy evenings by the fire. The first bite is an explosion of flavor and texture – the soft, yielding cookies, the velvety cream, and the complex blend of spices that lingers on the tongue.

It's a dessert that's both comforting and sophisticated, perfect for ending a festive meal or simply enjoying as a special treat on a crisp autumn day. This gingerbread icebox cake is more than just a dessert, it's an experience – a celebration of fall flavors and the joy of simple, homemade goodness.

Preparation Time

Prep Time
7 h 25 min
Cook Time
10 min
Total Time
7 h 35 min

Nutrition Information

Per 1 servings serving
C
Calories
420 Kcal
C
Carbs
10 g
Fi
Fiber
4 g
Sugar
4 g
P
Protein
6 g
C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 12 g
Cholestrol 150 mg
Sodium 200 mg
Potassium 150 mg
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Ingredients

    1.
    Whipping Cream
    Whipping Cream
    2 cup
    2.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    1 cup
    3.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    ½ cup
    4.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    ½ cup
    5.
    Raw Egg Whole
    Raw Egg Whole
    1 medium
    6.
    Ginger, Ground
    Ginger, Ground
    1 tablespoon
    7.
    Ginger, Ground
    Ginger, Ground
    1 tablespoon
    8.
    Cinnamon, Ground
    Cinnamon, Ground
    2 teaspoon
    9.
    Cloves, Ground
    Cloves, Ground
    ⅛ teaspoon
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    11.
    Baking Soda
    Baking Soda
    ¼ teaspoon
    12.
    Vanilla Extract
    Vanilla Extract
    2 teaspoon

Instructions

    1.
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a shallow oven tray with baking paper. Lightly grease a 6-inch loose-bottom cake tin with oil and line with plastic wrap, ensuring some overhang for easy removal.
    2.
    In a food processor, combine the almond butter, egg, 1 tablespoon of ground ginger, 1 teaspoon of cinnamon, cloves (about 1/4 teaspoon ground), ½ cup of erythritol, a pinch of salt, baking soda (1/2 teaspoon), and 1 teaspoon of vanilla extract. Blend until a smooth, slightly sticky dough forms.
    3.
    Divide the cookie dough into 18 even portions. Roll each portion into a small ball and flatten slightly on the prepared baking tray, forming approximately 1.5-inch wide cookie shapes. Transfer to the preheated oven and bake for 10 minutes, or until the edges are lightly golden.
    4.
    Remove the cookies from the oven and let them cool completely on the baking tray. They will firm up as they cool.
    5.
    While the cookies are cooling, prepare the whipped cream. In a stand mixer fitted with a whisk attachment, combine the heavy cream, 2 tablespoons of erythritol, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and 1 teaspoon of ground ginger. Whisk on medium-high speed until soft peaks form.
    6.
    Arrange 6 cooled cookies in the base of the lined cake tin. Place one cookie in the center and surround it with the remaining 5 cookies around the edges, creating a solid base layer.
    7.
    Spoon approximately 1/3 of the prepared whipped cream evenly over the top of the cookie layer, ensuring all cookies are covered.
    8.
    Repeat the layering process twice more, arranging 6 cookies per layer and spreading with 1/3 of the whipped cream, finishing with a final layer of cream.
    9.
    Carefully cover the cake with the overhanging plastic wrap, pressing gently to seal. Transfer the cake to the refrigerator to set for a minimum of 7 hours, but preferably overnight for the best flavor and texture.
    10.
    Once set, carefully remove the cake from the tin by lifting it out using the plastic wrap overhang. Peel away the plastic wrap. Place the cake on a serving plate and keep chilled until ready to serve. Slice and enjoy!