Low-Carb Gingerbread Loaf

4.4 stars, average of 59 ratings

Low-Carb Gingerbread LoafPin recipeFollow us 123.7k

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.

ShareFollow us 32.0k

Free Keto Diet Plans

Sign up for FREE and get:

  • 4 free diet plans to help you kickstart your diet, lose weight and get healthy
  • Recipes, giveaways and exclusive deals delivered directly to your inbox
  • A chance to win the KetoDiet app & more

Hands-on Overall

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

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.

Instructions

  1. 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. 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 25-30 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. 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

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.2 g3.1 g2.4 g36 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g102 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.9 g0 g0 g4 kcal
Coconut flour, organic
1.2 g2 g1.7 g41 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Gingerbread or pumpkin spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.5 g0.1 g0 g2 kcal
Cream cheese, soft (full-fat)
0.5 g1.1 g4.2 g37 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.3 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Walnuts, nuts
0.3 g0.6 g2.4 g24 kcal
Total per serving, 1 slice
3.9 g6.9 g22.2 g249 kcal
  1. Blog
  2. Video Recipes
  3. Low-Carb Gingerbread Loaf
  1. Blog
  2. Recipes
  3. Desserts
  4. Low-Carb Gingerbread Loaf
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Low-Carb Gingerbread Loaf
  1. Blog
  2. Recipes
  3. Low-Carb Gingerbread Loaf
  1. Blog
  2. Lauren Lester
  3. Low-Carb Gingerbread Loaf
Download Recipe

Do you like this recipe? Share it with your friends! 

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.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (22)

Why can't I print out your recipe? When I click on the print button it goes to a downloadable version that won't print

Reply

Hi Linda, the downloadable version is a PDF which can be either saved or printed. When you select "print" you can either proceed to print it on paper or "save" as PDF. I hope this helps!

Reply

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!

Reply

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

Hi I don’t use coconut flour.  How much almond flour can I use?  Thank you

Reply

Hi Kayla, check out the note under the list of ingredients 😊

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!

Reply

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