A gluten free ketogenic diet inspired gingerbread treat.
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/8 tsp Celtic sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 5 organic eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil melted
- 4 TBS Swerve or 1 tsp stevia glycerite
Preheat oven to 350 degrees F. Combine all dry ingredients in a small bowl and whisk together. In a large bowl combine eggs, coconut milk, coconut oil and sweetener. Whisk together. Pour wet ingredients into dry ingredients, mixing thoroughly until smooth.
Grease an 8×8 inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter. Bake in a pre-heated oven for 40 minutes, or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean. Cool and top with cream cheese frosting if desired.