Always vegetarian, often vegan

Breakfast cake (Lowcarb)

This gingerbread tastes like the Netherlands, smells like the Netherlands and contains very few carbohydrates. We also sometimes take slices of it along the way. And you can also freeze it per slice, so you always have something tasty and healthy to snack on.

Breakfast cake (low carb)

More and more friends and acquaintances say that they eat less carbohydrates to lose weight or because it makes them feel better. We found a recipe for gingerbread that contains virtually no carbohydrates. We adapted it to our own taste and we would like to share it with you.
Voorbereiding 30 minutes
Bereiding 30 minutes
Totale tijd 1 hour
Course: Breakfast, Lunch
Cuisine: Dutch
Keyword: Breakfast, cake, gingerbread spices
Porties: 1 breakfast cake


  • 400 gr grated carrots
  • 250 gr almond flour
  • 2 tsp baking powder
  • 10 gr psyllium husks
  • 1 tbsp cinnamon
  • 3 tbsp gingerbread spices
  • 1 tsp salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 100 gr vegetable oil
  • 150 gr vegetable milk
  • 1 tsp liquid sweetener (possibly a little more to taste)
  • 25 gr fresh ginger
  • 2 tsp apple vinegar


  • Preheat the oven to 175 degrees.
  • Line a cake tin with baking paper (30x10 cm).
  • Grate the carrot with a grater or food processor.
  • Combine the grated carrot, almond flour, baking powder, psyllium fibres, cinnamon, gingerbread spices and salt in a bowl.
  • Then add the eggs, vanilla extract, oil, milk, sweetener (to taste), grated ginger and apple cider vinegar.
  • Mix everything well. Taste if it is sweet enough, if not add some sweetener.
  • Put the mix in the cake tin and bake in the oven for 90 minutes at 175 degrees.
  • Pierce the cake with a skewer after 90 minutes. If the skewer comes out clean, the cake is ready. If not, bake it in the oven for a few more minutes.
    Let cool on a rack.
  • The cake is easy to freeze.
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