Low-Carb Gingerbread Loaf

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Low-Carb Gingerbread LoafPin recipeFollow us 108.4k

This keto Gingerbread Loaf is perfect for fall and winter! The warming spices like ginger, cinnamon, and clove create a delicious cake base that’s then topped off with a decadent cream cheese frosting.

The walnuts on the top make for a great added crunch. However, if you’re nut free feel free to leave them off. For only 3.8 net carbs this is definitely a low-carb dessert that you want to have in your back pocket this time of year.

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Hands-on Overall

Nutritional values (per serving, 1 slice)

3.9 grams 3.2 grams 6.9 grams 22.2 grams 12.4 grams 249 calories
Total Carbs7.1grams
Fiber3.2grams
Net Carbs3.9grams
Protein6.9grams
Fat22.2grams
of which Saturated12.4grams
Calories249kcal
Magnesium19mg (4.66% RDA)
Potassium124mg (6.18% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)

Ingredients (makes 8 servings)

Loaf:
Icing:
  • 1/2 cup softened cream cheese (120 g/ 4.2 oz)
  • 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
  • 1 tsp sugar-free vanilla extract
  • 1/4 cup walnut pieces (29 g/ 1 oz) - or toasted coconut flakes for nut-free
DIY Gingerbread Spice Mix:
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1/4 tsp sea salt

Note: If you need to substitute almond flour for coconut flour, I'd use about 2 cups (200 g/ 7.1 oz) of almond flour, and also use just 3 eggs. This will produce fluffier/less dense texture.

A fun way to learn about healthy low-carb eating!
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Instructions

  1. Preheat oven to 175 °C/ 350 °F and grease a 20 x 10 x 5 cm (8.5" x 4.5" x 2.5") loaf pan. In a large bowl whisk together the eggs, vanilla and the melted butter. Low-Carb Gingerbread Loaf
  2. Add in the Swerve, coconut flour and baking powder. Low-Carb Gingerbread Loaf
  3. Add the gingerbread spice mix. Low-Carb Gingerbread Loaf
  4. Mix just until combined. Low-Carb Gingerbread Loaf
  5. Pour the batter into the loaf pan and bake for about 25 minutes (I used a wide loaf pan), or up 40 minutes if using a regular loaf pan. The top should be golden and a toothpick inserted into the middle comes out clean. Cool completely before removing from pan. Low-Carb Gingerbread Loaf
  6. In a small bowl beat the icing ingredients (except walnut pieces) together using a hand mixer. Low-Carb Gingerbread Loaf
  7. Top the loaf with the icing and sprinkle with walnuts before serving. Store in an airtight container in the refrigerator for up to 5 days.
    Low-Carb Gingerbread Loaf
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (18)

Any ideas for a dairy free version? It sounds so good!

Reply

I'd use coconut oil or palm shortening instead of butter (or ghee if you can tolerate it). Then you can use coconut cream for frosting - the thick "creamed" part when you put a can of coconut milk in the fridge 😊

Reply

I made this last month and it was really awesome. I forgot to buy nuts, so I toasted coconut flakes that I had in the cupboard. Not only did it look good but tasted great. And a few days later i ate some with breakfast with softened butter on it. Like "bread" and butter. Was really fantastic.

Reply

Thank you for your lovely feedback!

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Like the flavor of this loaf and the density of the coconut flour version is great.  Have one problem, the same problem I have with a pound cake recipe of yours and one I do not have with other keto baked goods...I have to bake it about twice as long as the recipe states.  Hmmm.  Still good though.

Reply

That's interesting! I suppose it's the size of the loaf pan? this one is quite wide which means that the loaf is not as tall as with other loaf pans. I'll add a note to the recipe - thank you!

Reply

Missing in the directions is adding vanilla extract to eggs and butter.

Reply

Thank you so much! - fixed!

Reply

Perfect! I'm going to make this for a holiday party 🎉 I'm going to. Based on the reviews-thank you! - I know it will be a hit! May make two so we have one!

Reply

Thank you Robin, enjoy! 😊

Reply

If I substitute almond flour for the coconut flour should I decrease the amount of eggs?  This looks really good.

Reply

Hi Diane, I included a note under the ingredients (you are right, I'd use fewer eggs too!). I hope this helps!

Reply

My husband & I loved this Gingerbread loaf! I used just 1/4 of the gingerbread spice mix (as cited in recipe) though as I’m breastfeeding and my babe is sensitive to spices. Flavour was still spot on - will definitely be making again for a Christmas treat! Thanks Lauren!

Reply

Thank you Rayme I'm happy you enjoyed!

Reply

Omg Lauren! Thank you!! I’ve been waiting for this one!!!!!

Reply

Enjoy!

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I started to put this together and realized I did not have enough coconut flour so ended up using coconut flour and almond flour.  Really quite nice.  The spice combination is a good sub for the traditional molasses in gingerbread. My husband loved it so will be a keeper for sure.  Thank you!

Reply

Thank you Elle, I'm glad you enjoyed! 😊

Reply