Moist, richly flavored keto gingerbread loaf. Enjoy a taste of the holidays in every bite!
This low carb gingerbread loaf is sure to become a favorite, with all its familiar warm spices we can’t get enough of during the fall and winter months.
Slathered with a vanilla cream cheese frosting it’s not just a keto quick bread, it’s a dessert you’ll be proud to serve during the end of the year holidays.
But let me be clear, this is such a tasty low carb treat, that you really can and should enjoy this sugar-free gingerbread loaf all year long.
That’s right, bake this keto spiced gingerbread loaf for breakfast, snack, or dessert because it’s great any time of day and year!
If you’re a fan of all things gingerbread, then by all means also check out my recipe for keto gingerbread cookies.
I have quite a number of keto bread recipes that you should also make plans to make. Plus, I have an entire collection of keto holiday desserts that should be on your list of must-have keto-friendly recipes.
Keto Gingerbread Loaf
You’re going to love the taste of this spicy gingerbread loaf and as an added bonus, the aroma that wafts through your home as it bakes will smell like the holidays.
It will put everyone in an instant festive mood. And once your loved ones have an opportunity to taste it, they will find it hard to believe it’s keto, oh but it is.
Thankfully, this ginger spice-filled gluten-free loaf also happens to be easy to prepare. The batter comes together rather simply by first beating the sugar-substitute, melted butter, extracts, and then adding the eggs one at time.
Once the wet batter is fully combined, then it’s simply a matter of adding the almond flour, golden flax meal, cocoa powder, aromatic spices, baking powder, and a little psyllium husk powder for added stability.
Spread the thick batter into a well-greased parchment-lined loaf and bake your keto-friendly gingerbread loaf in a preheated oven for almost an hour.
How to Make a Keto-Friendly Gingerbread Loaf
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You’ll notice in my list of ingredients that I do not mention molasses. Although molasses is in conventional gingerbread, it’s way too high in carbs to be considered keto-friendly. But trust me, I found a delicious hack to ensure you get all the flavor of molasses minus the carbs.
I also added a small amount of cocoa powder to give the loaf the classic, rich depth of color, important since no molasses is used in the recipe.
Like I mentioned earlier you will be using a combination of finely milled almond flour and golden flaxseed meal. Since it’s made primarily with almond flour, you could say it’s almond flour gingerbread loaf with just the right amount of flaxseed meal.
It’s important to keep in mind that it must be golden flax. Regular flax will make the bread gummy. The other important tip is to regrind your flaxseed meal in a clean dry coffee grinder before using.
This is essential in getting the right texture. This takes less than a minute to do so no worries you’ll still be able to enjoy this recipe in under an hour.
Something else I recommend is that you add a layer of parchment paper the width of the pan, with a little extra over the sides to make it easier to take the loaf out easily once it’s baked.
It’s something I like to do for heavier bread like this one to ensure it releases from the pan perfectly. All you have to do is lift the two sides of the parchment paper so that the bread never break on you.
What You’ll Need
- Almond flour
- Golden flax meal
- Cocoa powder, for a depth of color
- Granulated brown sugar-substitute
- Vanilla extract
- Molasses extract or maple extract
- Cinnamon powder
- Ginger powder
- Nutmeg powder
- Ground cloves
- Baking powder
- Cream cheese, for the frosting
- Heavy whipping cream for the frosting
- Confectioner’s sugar substitute, for the frosting
- 8×5 loaf pan
- Parchment paper, to line the pan and make it easy to unmold the bread
- Spice/coffee grinder
- Sifter to sift the almond flour, something I recommend
- Handheld electric mixer or stand-up mixer
I have several options when it comes to which sweetener you can use in this sugar-free keto gingerbread loaf I am quite partial to Lakanto Monk Fruit.
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
I am recommending you use their brown sugar substitute in this recipe, although you can use their white granulated sweetener it will not have the same depth of flavor.
Having said that, I’m also partial to the brand Swerve brown sugar which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. But Pyure does not make a brown sugar substitute as far as I know that is.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
If you can’t easily find a more natural sugar substitute you can also use Splenda with good success. know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
I can’t wait for you to try my gingerbread loaf recipe. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
n case you don’t know, my husband Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing. Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
- 1 1/2 cups of finely milled almond flour measured and then sifted
- 1/2 cup of golden flax meal , reground
- 3 tablespoons of cocoa powder
- 1 tablespoon of psyllium husk powder
- 3/4 cup of granulated of brown sugar substitute
- 4 large eggs , room temperature
- 1/2 cup of melted unsalted butter, cooled
- 1 teaspoon vanilla extract
- 1 teaspoon of molasses extract
- 1 1/2 teaspoons of baking powder
- 3 teaspoons of cinnamon powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon of ground cloves
- 3 teaspoons of ground ginger
- 1/2 teaspoon ground nutmeg
Keto Cream Cheese Frosting (optional)
- 4 oz of softened full-fat cream cheese
- 2 tablespoons of heavy whipping cream
- 2 tablespoons of unsalted butter, room temperature
- 1/2 cup of sugar-free confectioners sugar
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of salt
- Preheat oven to 350 degrees.
- Grease an 8x5 inch loaf pan well and add a layer of parchment paper the width of the pan, with a little extra over the sides to make it easier to take the loaf out easily once it’s baked.
- Using an electric mixer, beat the sugar substitute, melted butter, and vanilla maple extract until well blended.
- Next, add in the eggs one at a time, making sure to beat until fully combined.
- To the wet batter, add the almond flour, golden flax meal, cocoa powder, baking powder, psyllium husk powder, and spices.
- Spread the batter into a greased 8-inch loaf pan. Note that batter will be thick.
- Bake at 350 degrees for 50-60 minutes or until an inserted toothpick comes out clean.
- Allow the gingerbread loaf to cool 10 minutes in the pan before removing it.
- Place the gingerbread in a baking rack and allow it to cool for another 15 minutes before adding the cream cheese frosting.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks. Note, it's best to freeze without the icing.
Keto Cream Cheese Frosting
- To make the frosting add all the ingredients into a medium-sized bowl and using an electric mixer beat until fully combined.
- Add an additional tablespoon of heavy cream if the frosting is too thick.
It's key to use only golden flax meal in the recipe since regular flax meal will produce a gummy texture.
It's also important to take the extra step of grinding your flax meal with a spice or coffee grinder again. This allows for a much finer flax meal and better bread texture.
This recipe doubles easily and freezes well.
Do note that the frosting is optional and not included in the nutritional facts.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 16.9gSaturated Fat: 6.5gCholesterol: 69mgSodium: 60mgCarbohydrates: 4.5gNet Carbohydrates: 1.7gFiber: 2.8gSugar: 0.7gProtein: 6.4g