Go ahead…make your house smell FABULOUS!



I can’t think of very many things that smell better than Gingerbread baking.  Nope.  Hardly a thing beats that aroma!!

I’ve paired this with a beautiful Lemon Curd that is to die for.  Tart and tangy…just right to compliment the sweet cake.




Vegetable cooking spray
3/4 cup flour
3/4 cup almond flour/meal
1/2 cup Whey Low Gold (or maltitol brown)
1/2 cup Whey Low Granular (or maltitol)
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup butter, softened

1 egg
3 tablespoons molasses
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees. Coat a 9×9 inch baking pan with vegtable spray and set aside.

In a large bowl combine flour, almond flour, WL Gold, WL granular, ginger, and cinnamon, and cloves. With a fork or pastry blender cut in butter until mixture resembles course corn meal. Reserve 1/4 cup of this mixture for topping.

In another bowl whisk together, egg, molasses, salt, baking soda and buttermilk. Pour into flour mixture and stir until incorporated. Pour batter into prepared pan. Sprinkle reserved crumbs over top. (This will sink in, but give a chewy/crispy top.) Bake for 25 minutes or JUST until a tester comes out clean. Makes 10 servings.

Per Serving of cake: 171 Calories; 5 g Protein; 11 g Tot Fat; 16 g Carb; 2 g Fiber; 5 g Sugar; 349 mg Sodium


1/2 cup fresh lemon juice (4 small) or bottled lemon juice
1 tablespoon fresh lemon zest
1 1/4 cup Splenda Granular
3 eggs
3 tablespoons butter
1/8 teaspoon vanilla extract

In a medium saucepan, whisk together lemon juice, lemon zest, Splenda, and eggs. Bring to boil over medium-high heat, stirring constantly. Boil for 1-2 minutes or until thickened. Remove from heat and whisk in butter and vanilla. (Do not let the butter just melt in the sauce…drop it in and whisk until it has disappeared, otherwise it will be greasy.) Transfer to a small bowl and cover with plastic wrap, pressing the wrap onto the top of the sauce. Chill. Makes 8 servings.

Per Serving of lemon curd: Calories 68; Protein 3 g; Fat 6 g; Carbs 1 g; Sugar 1 g; Sodium 34 mg

3 Comments Add yours

  1. LuAnn says:

    DELICIOUS!!!! I love this sort of thing, thank you Linda!

  2. Tammy says:

    I made this gingerbread and lemon curd yesterday afternoon. It’s not gonna make it to Christmas! I’ll have to make more!!

  3. Ellen says:

    Linda, this is terrific!! I made it for Christmas dinner dessert and served it warm with the lemon curd on top. It was to die for!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s