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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.
Note that 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.
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Hands-on Overall
Serving size 1 slice
Nutritional values (per serving, 1 slice)
Net carbs3.9 grams
Protein6.9 grams
Fat22.2 grams
Calories249 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs7.1 gramsFiber3.2 gramsSugars2.7 gramsSaturated fat12.4 gramsSodium158 mg(7% RDA)Magnesium19 mg(5% RDA)Potassium124 mg(6% EMR)
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
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) 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.
- Add in the Swerve, coconut flour and baking powder.
- Add the gingerbread spice mix.
- Mix just until combined.
- Pour the batter into the loaf pan and bake for about 25-30 minutes (I used a wide loaf pan), or up 40-45 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.
- In a small bowl beat the icing ingredients (except walnut pieces) together using a hand mixer.
- 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.
Ingredient nutritional breakdown (per serving, 1 slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.9 g | 0 g | 0 g | 4 kcal |
| Coconut flour, organic |
| 1.2 g | 2 g | 1.7 g | 41 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Walnuts, nuts |
| 0.3 g | 0.6 g | 2.4 g | 24 kcal |
| Total per serving, 1 slice |
| 3.9 g | 6.9 g | 22.2 g | 249 kcal |
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