GINGERBREAD SHEET CAKE

GINGERBREAD SHEET CAKE

BY Carolyn Ketchum

INGREDIENTS:

CAKE

2 cups Bob’s Red Mill almond flour
2/3 cup Brown Swerve
1/3 cup Bob’s Red Mill coconut flour
1/3 cup unflavored whey protein powder
2 tbsp cocoa powder (for color)
1 tbsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
⅛ tsp ground cloves
1/2 tsp salt
3 large eggs
1/2 cup butter, melted
2/3 cup water
1 tsp vanilla extract

FROSTING

12 ounces cream cheese, softened
⅔ cup Swerve Confectioners
½ cup heavy whipping cream, room temperature
½ tsp vanilla extract

NUTRITIONAL FACTS:

Servings: 20

Calories: 210

Total Fat: 19g

Cholesterol: 65mg

Sodium: 200mg

Total Carbs: 17g

Dietary Fiber: 3g

Sugar: 2g

Protein: 6g

DIRECTIONS:

CAKE

Step 1

Preheat the oven to 325F and grease a 10x15 jelly roll pan very well.

Step 2

In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, cocoa powder, baking powder, spices, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.

Step 3

Spread the batter in the prepared baking pan as evenly as possible. Bake 18 to 22 minutes, until golden brown and firm to the touch. Remove and let cool completely.

FROSTING

Step 1

In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Beat in the cream and vanilla extract until smooth.

Step 2

Spread the frosting over the cake and decorate with sprinkles, if using.