Ginger Spiced Bundt

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Recipe by Naomi Sherman


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This is another recipe that I created for Sugarfree Living magazine.

This bundt cake has a lovely density, without being heavy.
It feels so indulgent to slice into.

The aroma of the spices will fill your home as this cake cooks and make it feel so welcoming and snuggly.
I love to make one of these to have with coffee when a friend visits, especially on these chilly winter days.

I use a silicone bundt pan so it is very easy to remove the cake. If you use a metal one, make sure you grease it really well to help you get your cake out.

Make it. Post it. Tag me.


  • 125 grams of butter

  • 1.5 teaspoons of cinnamon

  • 1.5 teaspoons of nutmeg

  • 0.5 teaspoon of cardamom

  • 4 teaspoons of ginger

  • 6 eggs

  • 1/4 cup of erythritol or sweetener of choice

  • 1 teaspoon of vanilla extract

  • 180 grams of almond flour

  • 3 teaspoons of baking powder

  • 2 teaspoons of xanthan gum

  • Dash of salt


  • Pre-heat oven to 175⁰ C, fan forced
  • Melt the butter in a pot and add the spices to infuse.
  • Sit aside to cool down.
  • Beat the eggs, erythritol and vanilla until light and fluffy – approx. 5 minutes.
  • Add the melted butter and spice mix and mix on low until combined.
  • Stir the dry ingredients in until they are smooth and well combined.
  • Rest for 10 minutes.
  • Pour batter into a well-greased bundt tin and bake for 40-45 minutes.

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories311
  • % Daily Value *
  • Total Fat 28.3g 44%
    • Total Carbohydrate 3.8g 2%
      • Protein 9.8g 20%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.