GINGER AND PECAN LOAF CAKE
SERVES 12
KEEP ON TRACK per serving
FAT42G CARBS 11G PROTEIN 10G
250g medium fat cream cheese
125g butter, softened
125ml erythritol
4 large eggs, at room temperature
5ml vanilla extract grated zest of 1 orange
300g almond flour
20ml ground ginger
15ml baking powder
10ml ground cinnamon
2.5ml salt
2.5ml ground cloves
2.5ml ground nutmeg
100g pecan nuts, roughly chopped
FOR THE TOPPING
100g cream cheese
100g cream
30ml erythritol
50g pecan nuts
1. Preheat the oven to 180°C. Grease a medium-sized (about 24cm) loaf tin with butter.
Combine the cream cheese and butter in the bowl of an electric mixer and whisk together until combined. Add the erythritol and mix well.
