Keto Gingerbread Cake

This keto gingerbread cake is a moist, tender snack cake packed with ginger, cinnamon, nutmeg, and cloves for that classic gingerbread flavor we look forward to during the fall and holiday season.

Made with a combination of almond flour and coconut flour, this sugar-free gingerbread cake is also gluten-free and has just 4.1 net carbs per serving.

I use a small amount of unsweetened cocoa powder to deepen the color and flavor, along with just one tablespoon of molasses. Because that small amount is divided among 15 servings, you still get authentic gingerbread flavor while keeping the carbs low.

If you prefer to skip the molasses altogether, molasses extract works beautifully too.

This easy keto gingerbread cake is wonderful with coffee for breakfast or an afternoon snack, but it is just as fitting on a holiday dessert table.

If gingerbread is one of your favorite seasonal flavors, be sure to also try my keto gingerbread cookies and keto gingerbread loaf.

Why You'll Love This Keto Gingerbread Cake

This recipe gives you all the warm, deeply spiced flavor of traditional gingerbread without the wheat flour or loads of sugar.

Here are a few reasons this cake works so well:

• Great for holiday baking: The warm spices make it an easy keto dessert for Thanksgiving, Christmas, or any time you are craving gingerbread.
• Moist and tender texture: Almond flour, coconut flour, butter, eggs, and heavy cream create a soft cake that does not feel dry or crumbly.
• Plenty of gingerbread flavor: Ground ginger, cinnamon, nutmeg, cloves, and molasses give the cake its unmistakable gingerbread taste.
• Sugar-free and gluten-free: The recipe uses low-carb flours and a granulated sugar substitute instead of traditional flour and sugar.
• Easy snack cake: There are no layers to assemble and no frosting required. A light dusting of powdered sugar substitute is all it needs.

Sugar-Free Gingerbread Cake With Classic Molasses Flavor

Molasses is one of the ingredients that gives traditional gingerbread its deep, distinctive flavor.

It is higher in carbohydrates than the ingredients we typically use in keto baking, but this recipe only calls for one tablespoon divided among 15 servings. That small amount adds plenty of authentic flavor while allowing each serving to remain low in carbs.

If you prefer not to use real molasses, substitute one teaspoon of molasses extract instead.

I also add unsweetened cocoa powder. The goal is not to make the cake taste like chocolate. Rather, the cocoa deepens the color and adds richness, especially when using very little or no molasses.

The result is a low-carb gingerbread cake with the deep color and flavor you expect from traditional gingerbread.

Ingredients Needed For Keto Gingerbread Cake

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You only need straightforward keto baking ingredients to make this cake.

• Finely milled almond flour: Use finely milled, blanched almond flour rather than coarse almond meal for the best cake texture.
• Coconut flour: A small amount works alongside the almond flour to give the cake structure and absorb some of the moisture.
• Cocoa powder: Deepens the color and gives the gingerbread a richer flavor without turning it into a chocolate cake.
• Ground ginger: This is the star spice, and this recipe uses a generous amount for a true gingerbread flavor.
• Cinnamon, nutmeg, and cloves: These warm spices round out the ginger and give the cake its classic holiday flavor.
• Baking powder: Gives this gluten-free gingerbread cake the lift it needs.
• Granulated sugar substitute: Use a cup-for-cup keto granulated sweetener. A brown sugar substitute is another excellent choice if you want an even deeper flavor.
• Ginger powder: This is the star spice, and this recipe uses a generous amount for a true gingerbread flavor.
• Cinnamon, nutmeg, and cloves: These warm spices round out the ginger and give the cake its classic holiday flavor.
• Eggs: Use room-temperature eggs so they combine easily with the other ingredients.
• Unsalted butter: Melt the butter and allow it to cool slightly before adding it to the batter.
• Heavy cream: Adds moisture and richness to the cake.
• Vanilla extract: Balances and enhances the spices.
• Molasses or molasses extract: One tablespoon of real molasses gives the most traditional flavor. Molasses extract is a good alternative if you prefer to avoid the additional carbohydrates.
• Confectioner's sugar substitute: A light dusting on top gives this simple snack cake a pretty finish without needing frosting.

How to Make A Keto Gingerbread Cake

Start by preheating your oven to 350 degrees and generously greasing a 7 x 11-inch baking pan with butter.

In a medium bowl, whisk together the finely milled almond flour, coconut flour, granulated sugar substitute, baking powder, ginger, cinnamon, nutmeg, cloves, cocoa powder, and salt. Mixing the dry ingredients first helps distribute all those spices evenly throughout the cake.

In a separate large mixing bowl, combine the cooled melted butter, room-temperature eggs, heavy cream, vanilla extract, and either the molasses or molasses extract using an electric mixer.

Gradually add the dry ingredients to the wet mixture and mix until everything is fully incorporated.

Transfer the batter to your prepared pan and spread it evenly.

Bake for about 35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with only a few moist crumbs attached.

Allow the cake to cool completely before dusting the top with confectioner's sugar substitute.

Then slice into 15 servings and enjoy.

Next, in another large bowl, combine the cooled melted butter, eggs, heavy cream, vanilla extract, and molasses or extract, all using an electric mixer set to medium speed. 

Once the wet batter is combined, add the dry ingredients to the wet ingredients by spoonfuls and mix until fully incorporated.

Pour the batter into the prepared pan. Bake for about 35 minutes or until the cake is baked through and an inserted toothpick comes out clean.

Allow the cake to cool completely before dusting it with the sugar-free confectioner's sugar substitute.

Tips For The Best Almond Flour Gingerbread Cake

Use finely milled almond flour. Almond meal is much coarser and can produce a heavier, grainier cake.

Measure the coconut flour carefully. Coconut flour is extremely absorbent, so adding too much can quickly make a low-carb cake dry.

Use room-temperature eggs. They combine more easily with the melted butter and other wet ingredients.

Let the melted butter cool. You do not want hot butter coming into contact with the eggs.

Do not overbake the cake. Almond flour cakes can become dry when baked too long. Begin checking around the recommended baking time and remove the cake once the center is set.

Let the cake cool before slicing. Keto cakes continue to firm as they cool. Giving the cake time to set will produce cleaner slices and a better texture.

Molasses Vs. Molasses Extract

You can make this keto gingerbread cake either way.

For the most traditional gingerbread flavor, use the tablespoon of molasses called for in the recipe. Since it is distributed throughout the entire cake, the finished recipe still has only 4.1 net carbs per serving.

If you are avoiding molasses completely, use one teaspoon of molasses extract instead.

You could also use maple extract if that is what you have available, although molasses extract will give you a flavor that is closer to traditional gingerbread.

Can I Make This Gingerbread Cake Without Molasses?

Absolutely.

Replace the tablespoon of molasses with one teaspoon of molasses extract. You will still get plenty of that deep gingerbread flavor without adding real molasses.

The cocoa powder also helps give the cake the darker appearance we associate with traditional gingerbread.

Can I Use Only Almond Flour?

I would not recommend removing the coconut flour without testing additional changes to the recipe.

Almond flour and coconut flour absorb moisture very differently, and the small amount of coconut flour in this recipe helps give the cake its structure.

For the best results, use the combination called for in the recipe.

Is Gingerbread Keto-Friendly?

Traditional gingerbread usually contains wheat flour, sugar, brown sugar, honey, or molasses, so most conventional recipes are not considered keto-friendly.

This recipe replaces the wheat flour and sugar with almond flour, coconut flour, and a keto sugar substitute.

Although I include a tablespoon of molasses for authentic flavor, it is spread among 15 servings. Each piece of this keto gingerbread cake has approximately 4.1 net carbs.

How To Store Sugar-Free Gingerbread Cake

Store leftover cake in a covered container in the refrigerator for up to five days.

For longer storage, freeze individual slices for up to three weeks. Place parchment between the slices or wrap them individually before transferring them to a freezer-safe container.

Thaw the cake in the refrigerator before serving.

More Keto Gingerbread Recipes

If you love those warm gingerbread spices as much as I do, try my:

• Keto Gingerbread Cookies
• Keto Gingerbread Loaf
• Keto Gingerbread Muffins

And be sure to browse my entire collection of keto cake recipes for more sugar-free, gluten-free desserts.

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