Gingersnap Cakes

Gingersnap Cakes

 2.09:1 Ratio

404 Calories

12.22g Protein

5.46g Carbohydrates

Makes 1 mini 4-inch cake OR 2 muffins (each muffin is half of the nutrition listed above)

Ginger Snap Cakes



1 large / 50g raw egg, mixed well

3 level tbsp. / 23g almond flour

1 ½ tsp / 5g coconut flour

½ tbsp.+1 tsp / 11g  oil (use a neutral flavor oil like safflower)

½ tbsp. + 1 tsp / 11g butter, melted

½ tsp. / 2g ground ginger

¼ tsp. / 1g cinnamon

1/8tsp. / 0.5g baking powder

Sweetener of choice (recipe tested with 1 tsp. / 5g Truvia)

Pinch of salt



***Read our DISCLAIMER first***

Pre-heat the oven to 350 degrees.


  1. Combine the dry ingredients in a small bowl.  Use a small whisk to evenly distribute the ingredients.
  2. Add the egg, oil and melted butter to the dry mixture. Stir until the batter is smooth and there are no dry lumps.
  3. Lightly grease a small 4-inch cake pan or 2 muffin liners.  Pour the batter into the pan.
  4. Bake at 350 degrees for approximately 20-25 minutes.


  1. Thank you for such a great recipe!! I cannot wait to make this for Christmas morning. I’ll post tomorrow on how amazing I hope it’ll be!

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