Low Carb Ginger Slice
Indulge guilt-free with this Low Carb Ginger Slice, a keto-friendly twist on a classic treat that combines warm spices and a creamy, velvety filling. Featuring a buttery almond flour crust and a luscious cream cheese topping infused with hints of ginger, cinnamon, and vanilla, this no-sugar-added dessert is the perfect combination of flavor and comfort. With just 20 minutes of prep time and a simple no-bake filling set in the fridge, this easy recipe is ideal for satisfying cravings or impressing guests at any occasion. Whether you're following a low-carb diet or simply looking for a healthier sweet option, this ginger slice will be your new go-to dessert!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup erythritol sweetener
- 1 cup butter
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1 cup heavy cream
- 1 teaspoon gelatin powder
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, combine the almond flour, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, and 1/2 cup of erythritol sweetener.
Melt 1/2 cup of butter and add it to the dry ingredients. Mix until a crumbly dough forms.
Press the almond flour mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 10 minutes or until golden brown. Let it cool completely.
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water and let it sit to bloom.
Meanwhile, in a saucepan over low heat, combine the remaining 1/2 cup of erythritol sweetener, 1/2 cup of butter, and the vanilla extract. Stir until smooth and well combined.
Add the cream cheese to the saucepan and stir continuously until the cream cheese is melted and the mixture is smooth.
Add the gelatin to the saucepan and stir until it is completely dissolved.
Remove the saucepan from heat and let the mixture cool slightly.
In a separate mixing bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled cream cheese mixture until well combined.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Refrigerate the ginger slice for at least 2 hours, or until set.
Once set, remove from the pan using the parchment paper and cut into 16 slices.
Serve chilled and enjoy your low carb ginger slice!
Nutrition Facts
Calories |
4410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.4 g | 562% | |
| Saturated Fat | 202.8 g | 1014% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 17.5 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 710 mg | 55% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
