Keto Gingerbread Loaf with Cinnamon Cream Cheese Frosting
This Keto Gingerbread Loaf is a delicious spiced keto cake that tastes just like the holidays. Made with almond flour and ginger, then topped with a sugar-free cinnamon cream cheese frosting, it's the perfect recipe for Christmas morning or any time of the day.
Preheat your oven to 350°F /180°C. Grease a 9 x 5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, add the eggs, heavy cream, sweetener, vanilla extract, and molasses (if using). Use an electric mixer and blend for 2-3 minutes or until the mixture becomes frothy.
5 large eggs, 3 tbsp heavy whipping cream, 1/2 cup sweetener, 1 tsp vanilla extract, 1 tbsp molasses
In a separate bowl, combine the dry ingredients: almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, and baking powder.
Gradually mix the dry ingredients into the wet mixture. Add the softened butter and mix until a smooth batter forms. Allow the batter to rest for 5 minutes.
3 tbsp butter
Transfer the batter to the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
While the loaf is baking, prepare the frosting: In a large mixing bowl, combine cream cheese, butter, powdered sweetener, and vanilla extract. Use an electric mixer to beat the mixture for about 2 minutes or until it becomes smooth and creamy.
8 oz cream cheese, 1/2 cup powdered sweetener, 1 tsp vanilla extract, 3 tbsp butter
Once the loaf is baked, remove it from the oven and let it cool completely.
Once cooled, evenly spread the frosting and sprinkle some cinnamon or keto candied pecans.
Video
Notes
The macros are calculated for a slice that includes the cream cheese frosting.I recommend using super fine almond flour, and if possible sift the ingredients to incorporate some air and remove the bigger clumps for a fluffy texture.