OMG! We are finally moving stuff in earnest. I finished the gym floor and did a final cleaning before that. I can’t believe it’s finally here. The hoarded house has become our home. There are only two of us so it will take us some time to move. However, we are moving. I’m so excited!
This week’s recipe comes from Taste of Home. The author says this is their grandmother’s recipe. The recipe for Ginger Crumb Cake is a cake made in a cast iron skillet or a 13×9. It contains ginger and other warm spices as well as a crumb topping and base. It’s also a simple recipe, perfect for our busy lives right now.
Here are the original stats:
Here’s what I changed:
- I replaced the all purpose flour with almond and coconut flours to lower the carbs.
- I replaced the sugar with granulated sweetener to reduce the sugar.
- I replaced the buttermilk with a vegan alternative to remove the dairy.
- I increased the servings from 16 to 24 to reduce the calories.
Here are the final stats:
Here is the final recipe:
Low Carb Ginger Crumb Cake
- 3 cups almond flour
- 1 cup coconut flour
- 1/2 teaspoon xanthan gum
- 2 cups granulated sweetener
- 1 cup cold butter
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 1-1/4 teaspoons baking soda
- 2 large eggs, room temperature
- Confectioners’ sweetener, optional
- Preheat oven to 350°. Add the lemon juice to the coconut milk and set aside. In a large bowl, combine flours, xanthan gum and granulated sweetener; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients.
- Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13×9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners’ sweetener before serving.