This spicy and boozy gingerbread rum cake with toasted walnuts is the perfect way of making the most from your Thanksgiving and Christmas while keeping your healthy and sugar-free keto diet on check and your goals on track!
Our gorgeous holiday keto gingerbread cake is full of spices, walnuts, dark rum and a lot of ginger – it’s not a fake gingerbread cake!
Table Of Contents
Keto flours: Pea protein isolate and fine flax meal flour combine to make this gingerbread rum cake into a healthy, high protein, high fat and low carb cake. Good for a keto Christmas, great for the keto gains.
The macros on this keto gingerbread cake are way better than your average fruit cake, as well. It’s a higher protein cake, as I used pea protein isolate as the main keto friendly flour substitute.
Pea protein might not be the best for straight drinking in shakes, and its protein profile is also not as high quality as animal derived protein powders, specially whey. But! For high protein baking, pea protein is amazing. It really behaves more like low-carb flour than a protein powder.
Preserved stem ginger: Instead of the dried fruits in traditional Christmas cakes, we use stem ginger. It’s a gingerbread cake, after all! Preserved sugar-free ginger makes the texture similar to a classic fruit cake. But keto!
Rum: spiced or dark rum is the best to add a bunch of flavor to this gingerbread rum cake! Yes, rum is keto friendly! – check out our alcohol on keto article.
Nuts: Walnuts are the most popular and traditional of Christmas nuts, and are a perfect match for the ginger and rum!
Warm spices: Ground cinnamon and allspice give a warm, delicious aroma to the gingerbread cake.
Sweetener: The caramel like taste of brown sugar so compliments this gingerbread cake! I recommend a brown sugar tasting keto sweetener, like this one.
If using a white baking sweetener, or if you want to try and make your own keto baking sweetener blend with this recipe – you can still make it taste exactly like brown sugar by adding a teaspoon of blackstrap molasses (black treacle).
Making preserved stem ginger
So, Christmas rum cakes generally take a lot of extra sugary fruit in them – raisins, dried cranberries, sultanas, dried currants, glace cherries… We don’t want any of that glycemic inconvenience on a healthy, low-carb rum cake.
So, I replaced all this sugary dried fruit with my easy recipe for keto stem ginger, chopped in small pieces (about the size of sultanas). This way, we get the classic Christmas fruit cake texture in a keto version- without adding any sugar to the recipe!
I super recommend you to use my sugar-free preserved ginger recipe! But, it does take a while to make. So, if you want a quicker way to get your keto “fruit cake” pieces, you can make a smaller batch in less time:
Just wash and peel 150 grams (about 1 big knob) of fresh ginger, cut into real small pieces – the size the dried fruit in a cake should be – and boil it in water with (ideally) allulose or xylitol until it’s softened. You could use erythritol, but it will crystallize and be a bit crunchy, and that’s not the texture we are going for.
Roast the walnuts for extra flavor
This step is optional, but highly recommended: you can make the walnuts even more flavorful and fragrant by bringing out its oils. You can achieve this by lightly toasting the walnuts in the oven at 150 °C (305° F) for about 15 minutes, until they are a coupe of shades darker.
Walnuts toast really quickly, so keep an eye on them so they don’t get burned.
After the walnuts cool down, take half of them and process in a food processor or blender, until they turn into a fine crumble. We will mix this toasted walnut crumble into the keto gingerbread cake batter. The other half of the walnuts can be broken down by hand, into smaller pieces.
Careful, again, as walnuts will go from crumbs to butter really quickly. Break down the other half of the walnuts in small pieces by hand.
How to make keto ginger rum cake
Prepare the cake pan: Use a 9 or 10″inch pretty bundt pan. Grease it very well with butter or ghee, then dust with any keto flour.
Mix the dry ingredients together in a medium bowl: the pea protein isolate, the processed walnuts, flax meal, cinnamon, allspice, baking powder and salt.
Cream the butter on medium speed until pale and fluffy. You can use a standing or hand mixer. Slowly add the powdered keto sweetener, and continue mixing on medium speed for a couple more minutes, until it’s super fluffy.
Add the eggs, one by one, with the mixer running on slow speed. If you are using a hand mixer and aren’t an one handed egg cracking acrobat, you can crack the eggs into a separate bowl and give a quick mix and add them in a drizzle. Always use room temperature eggs, to avoid breaking the creamed butter.
Stop the mixer and add the dry ingredients mixture. Mix everything together with a spatula first, so the powders don’t poof up, then restart the mixer only to combine.
Add the liquid ingredients: blackstrap molasses or black treacle, yogurt and rum, and mix until the batter is smooth.
Fold in the sugar-free stem ginger pieces and the hand crushed walnuts.
Spread the batter in the prepared bundt cake pan, with the help of a spatula. The batter is pretty thick. Hit the pan a few times against the counter to get rid of air bubbles between the pan and the batter, so you don’t have any holes on top of the keto gingerbread rum cake.
Bake in a preheated oven at 175 °C (347 °F) for about 50 to 60 minutes. When the keto Christmas cake starts pulling slightly from the sides of the pan and bounces backed when pressed, it’s probably done! Check with a toothpick, it should come out mostly clean.
Remove the keto gingerbread cake from the oven and wait 15-20 minutes before unmolding it into a cooling rack. After it’s completely cool, sieve powdered sweetener on the top for a snowy effect. I like to use this metal shakers, I keep each mine full with powdered erythritol, cinnamon and cocoa powder. These are my keto sprinkles 😄
Make the cake extra boozy!
You can make this cake even boozier, just drizzle some extra rum – to taste 😉 – on top of the cake. You can also mix the rum half and half with the preserved ginger sugar-free syrup. Wait for the keto gingerbread cake to absorb the liquid before adding the sweetener snow decoration.
This keto gingerbread rum cake, as with many spiced recipes, tastes even better on the next day, after the spices had some time to mingle and party. If you decide to prepare it on the day before, wait for it to cool down and cover it it plastic wrap. Sprinkle the sweetener before serving.
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This looks so perfect for the holidays!! I am always craving gingerbread flavour in the winter, so this is perfect!!
You had me at rum! What a delicious festive cake – I can’t wait to try it.
My family loves everything gingerbread! We’ll be enjoying this delicious cake as we continue decorating our home for the holidays.
I hope you like it Danii!
That gingerbread cake looks totally scrumptious! I agree if it says ginger something it should definitely have ginger in it!!
What a thoughtful recipe! All the choices you made with the ingredients are brilliant. Love the flavors!
Thank you Toni!
can you use whey protein isolate or does it have to be pea?
Hi Jil! Whey protein won’t work for this recipe, unfortunately. It would make the cake really dry! Recipes with whey need a moisturizer, normally sour cream, yogurt, or cream cheese – just adding more liquid is not enough. Also, whey protein will always need another flour together (like coconut or almond) because it doesn’t hold up, structurally, as flours do. Pea protein, however, behaves almost like flour, so I really recommend it for baking. What you could use instead of pea protein is oat fiber, that is a keto option that you can swap for pea protein. I have done it on this orange cake and the result was pretty much the same.