Keto Gingerbread Loaf with Cinnamon Cream Cheese Frosting
This Keto Gingerbread Loaf is soft, moist, and packed with warm gingerbread spices. Made with almond flour and coconut flour, then topped with a creamy cinnamon cream cheese frosting, it's a delicious gluten-free, low-carb cake for Christmas breakfast, holiday gatherings, or an afternoon treat with coffee.
Servings: 12 slices
Calories: 266kcal
Ingredients
- 5 large eggs room temperature
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 1/2 tsp baking powder
- 3 tbsp heavy whipping cream
- 1/2 cup sweetener
- 3 tbsp butter softened
- 1 tsp vanilla extract
- 1 1/2 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tbsp molasses optional
Frosting
- 8 oz cream cheese room temperature
- 3 tbsp butter softened
- 1/2 cup powdered sweetener
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper.
- Mix the wet ingredients. In a large mixing bowl, combine the eggs, heavy whipping cream, sweetener, vanilla extract, and molasses if using. Beat with an electric mixer for 2–3 minutes, until slightly frothy and well combined.5 large eggs, 3 tbsp heavy whipping cream, 1/2 cup sweetener, 1 tsp vanilla extract, 1 tbsp molasses
- Combine the dry ingredients. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, ground ginger, cinnamon, nutmeg, and cloves.2 cups almond flour, 2 tbsp coconut flour, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1 1/2 tsp ground ginger
- Make the batter. Gradually add the dry ingredients to the wet mixture. Add the softened butter and mix until a smooth batter forms. Avoid overmixing. Let the batter rest for 5 minutes.3 tbsp butter
- Transfer to the pan. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil.Cool the loaf. Let the loaf cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
- Make the frosting. In a mixing bowl, combine the softened cream cheese, butter, powdered sweetener, vanilla extract, and ground cinnamon. Beat with an electric mixer for about 2 minutes, until smooth and creamy.8 oz cream cheese, 1/2 cup powdered sweetener, 1 tsp vanilla extract, 3 tbsp butter
- Frost and serve. Spread the cinnamon cream cheese frosting evenly over the completely cooled loaf. If desired, sprinkle with additional cinnamon or chopped keto candied pecans. Cut into 12 slices and enjoy!
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.
Nutrition
Serving: 1slice | Calories: 266kcal | Carbohydrates: 6g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 141mg | Potassium: 61mg | Fiber: 3g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg | Net Carbs: 3g