Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp sea salt
• 3 tbsp brown sugar–style monk fruit blend (e.g., Lakanto Golden—key for caramel depth!)
• ¼ cup unsweetened applesauce (mimics molasses moisture & sweetness)
• 2 tbsp blackstrap molasses substitute:
— Option 1 (keto): 1 tbsp blackstrap-flavored liquid sweetener (e.g., Bragg Liquid Aminos + ½ tsp caramel extract + pinch of mineral salt)
— Option 2 (low-sugar): 1 tbsp regular blackstrap molasses (adds 4g sugar/serving—omit if strict keto)
• 2 tbsp melted coconut oil or butter
• 1 large egg
• 1 tsp pure vanilla extract
• Optional: ¼ cup chopped crystallized ginger (sugar-free) or toasted pecans

Instructions

Preheat oven to 350°F (175°C). Grease a 6″ round cake pan (or 8×4″ loaf pan) and line bottom with parchment.
Whisk almond flour, coconut flour, spices, baking soda, and salt.
In another bowl, whisk brown sugar substitute, applesauce, molasses substitute (or real molasses), oil, egg, and vanilla until smooth.
Fold dry ingredients into wet just until combined. Stir in optional ginger or nuts.
Pour into pan. Smooth top. Optional: sprinkle with coarse sugar substitute + cinnamon.
Bake 30–35 min (round pan) or 38–42 min (loaf) until a toothpick comes out clean and edges pull slightly from pan.
Cool 15 min in pan, then transfer to a rack. Serve slightly warm or at room temperature.

Optional Glaze (for extra indulgence):
→ Whisk ¼ cup powdered monk fruit blend + ½–1 tsp hot water or strong brewed chai. Drizzle over cooled cake.