January 31, 2018 2 min read

Classic Holiday Gingerbread

Classic Holiday Gingerbread

This delicious gingerbread cake is so much more than just a healthy low-carb cake.  This recipe was passed down from my great uncle Willard Caseley who served in WWII.  I remember watching my mother make this cake as a child and learning to cook with her in her kitchen.  Now, thanks to Nutracelle, I can make the same amazingly mouth-watering gingerbread cake but in a low-carb, high-protein way.  My whole family can enjoy this gluten-free, nut-free cake, and the best part? I don't have to sacrifice my weight loss goals! I've maintained my 100 lb weight loss for almost ten years now, by replacing flour and sugar with my Nutracelle.  With 30g of whey protein, which is the ideal protein for weight loss, and 10g of prebiotic fiber for optimal gut health, my body is thanking me for eating cake! Nutracelle. It tastes better than whatever you're craving.


  • 1 cup Vanilla Nutralean
  • 3 whole eggs at room temperature
  • 1/2 cup coconut oil or butter at room temperature
  • 1/2 cup stevia
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp ginger
  • 1/2 cup coconut flour
  • 1/4 cup blackstrap molasses
  • 1/2 cup water


  1. Preheat oven to 350 degrees.
  2. In a large bowl or stand mixer combine coconut oil and stevia.
  3. Beat in eggs and then molasses.
  4. Make sure to scrape the sides of your bowl and get everything evenly mixed.
  5. In a separate bowl mix remaining dry ingredients together.
  6. Alternate adding water and the dry ingredients into your mixer until all ingredients are combined and well mixed.
  7. Pour your cake batter into a greased 9x9 cake pan.
  8. Level your batter with the center being slightly lower than the sides.
  9. Bake for 30 minutes at 350 degrees.
  10. Let cool.

This recipe makes 16 servings,


xo Melanie


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