Advertisements
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)
Ingredients
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
Directions
***Read our DISCLAIMER first***
Pre-heat the oven to 350 degrees.
- Combine the dry ingredients in a small bowl. Use a small whisk to evenly distribute the ingredients.
- Add the egg, oil and melted butter to the dry mixture. Stir until the batter is smooth and there are no dry lumps.
- Lightly grease a small 4-inch cake pan or 2 muffin liners. Pour the batter into the pan.
- Bake at 350 degrees for approximately 20-25 minutes.
