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1. Preheat the oven to 350 F / 180C / 160 fan.
2. Line a loaf pan (4 by 8 inch)with greaseproof paper and grease with a little butter or oil.
3. Place the low-carb sweetener, egg yolks, vanilla and butter in a mixing bowl and cream with an electric whisk until pale.
4. Add all the dry ingredients to the wet(almond flour, coconut flour, baking powder, ginger, cinnamon and salt) and whisk with your electric whisk until just combined.
5. Whisk the egg whites until just below stiff peaks. Whisk into the batter until just combined, do not overcook or they will deflate.
6. Bake in the oven for 30 – 35 minutes until you can insert and remove a skewer without many crumbs sticking. Don’t overcook as it will firm up as it cools. If you’re using a wider loaf pan the cooking time may be less.

Mascarpone Cream Frosting

1. Whisk the cream in bowl with electric whisk until just below firm then fold through the mascarpone with a silicone spatula.
2. Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf.

Salted Caramel

1. Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
2. On a low heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Take off the heat and whisk if it looks like it’s separating. Cook for about 1.5 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel, as it will thicken as it sets. Cooking times will vary depending on your room temperature too.

3. Remove from the heat and stir in the salt. Pour into a bowl and place on an ice pack to stop the cooking process. Allow to cool down slightly before drizzling over the frosting. If you find the caramel thickens and cools a bit much just pop in the microwave for 5-10 seconds to warm back to runny.

4. Any remaining caramel you can spoon over the cake to serve and remember you can always heat for a few seconds to make the caramel runny again. Store any leftover caramel in a glass jar in the fridge for a week until ready to use.