This Keto Gingerbread Loaf with Cream Cheese Icing is a holiday season classic alternative for those living the keto lifestyle.
What is Christmas without a little low carb gingerbread recipe?!
You don’t have to give up dessert bread when trying to lose weight! Pair this recipe with keto hot cocoa (you can thank me later).
In the mood for something sweet but not a huge fan of gingerbread flavor? Take a look at our keto dessert page for more ideas.
Did you know that ginger is often used to calm an upset stomach? When I was pregnant, I would put a small slice of ginger in my mouth to help with morning sickness.
I’m not going to lie, it burned, and I hated the taste. Thankfully not long after, I discovered ginger-flavored lollipops that tasted much better.
For the longest time after that, I associated ginger with nausea, so I hated it. It took me almost nine years and the keto diet to overcome that aversion!
Gingerbread Recipe Ingredients:
Makes 9 servings
4 Net Carbs/serving
For the Bread:
1/2 cup butter unsalted and softened (or coconut oil)
1 C. Swerve confectioners sugar substitute or keto sweeteners of your choice
3/4 C. coconut flour
3 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp ground cloves
1 tsp. pure vanilla extract
1/2 C. sour cream
4 large eggs
For Keto Cream Cheese Icing:
2 oz. cream cheese softened
2 Tbsp. Swerve confectioners sugar substitute
3 Tbsp. heavy cream
1/2 tsp. vanilla extract
Directions:
1. Preheat the oven to 350 degrees.
2. Combine 1/2 cup of butter and 1 cup of Swerve sweetener in a mixing bowl and beat on high until smooth and creamy.
3. Stir together dry ingredients in a large mixing bowl. Add coconut flour, baking powder, cinnamon, ground ginger, ground cloves, and vanilla extract to the butter and sugar mixture. Beat again on high until well combined.
4. Mix the eggs and sour cream until completely blended.
5. Pour the batter mixture into a well-greased loaf pan, and bake for 40-45 minutes until browned and cooked.
Don’t feel like waiting on a bread loaf? No problem, place batter in disposable or silicon muffin cups and a muffin tin. Bake for 25-30 minutes (until a toothpick comes out clean). Top with frosting and walnuts if desired.
6. Let the cake cool completely to room temperature.
7. When ready to make the icing, mix cream cheese, Swerve, heavy whipping cream, and vanilla extract together and blend on high until you get a smooth and creamy consistency.
8. Apply the decadent cream cheese frosting to the top of the gingerbread loaf in an even layer.
9. Slice the loaf into nine equal pieces and serve.
10. Store leftover slices in a freezer bags or airtight containers. I usually leave my loaves of bread at room temperature because they don’t last long enough to store cold.
Preparation and Serving Tips and Tricks:
- Skip the cream cheese and lightly drizzle with keto maple syrup and your favorite nuts.
- Top keto gingerbread loaf with keto powdered sugar.
- If you don’t have the time or need for an entire loaf, try this Spicy Gingerbread Mug Cake from Low Carb-ology 🙂
Low-Carb Gingerbread Loaf Nutrition Information:
Serving Size: 1
Number of Servings: 9
Calories: 297 grams
Total Fat: 21 grams
Cholesterol: 129 milligrams
Sodium: 227 milligrams
Protein: 6 grams
Net Carbs: 4 grams
When you make these recipes in your home, your nutrition facts will differ. Please keep track of the products you use to get the best idea of your actual nutrition facts. I am not a doctor. Please talk to your doctor before starting any diet.
Keto Gingerbread Loaf Printable Recipe Card:
Keto Gingerbread Loaf with Cream Cheese Icing
Low Carb Gingerbread Loaf with Cream Cheese Icing, a holiday classic alternative for those living the keto lifestyle. What is Christmas without a little gingerbread treat? You don't have to give up dessert breads when you are trying to lose weight!
Ingredients
For the Bread:
- 1/2 C. Softened butter unsalted
- 1 C. Swerve confectioners sugar substitute
- 3/4 C. Coconut flour
- 3 tsp. Baking powder
- 1 1/2 tsp. Cinnamon
- 1 tsp. Ground ginger
- 1/2 tsp ground cloves
- 1 tsp. Vanilla extract
- 1/2 C. Sour cream
- 4 Eggs
For the Icing:
- 2 oz. Cream cheese softened
- 2 Tbsp. Swerve confectioners sugar substitute
- 3 Tbsp. Heavy whipping cream
- 1/2 tsp. Vanilla extract
Instructions
1. Preheat the oven to 350 degrees.
2. Combine 1/2 cup of butter and 1 cup of Swerve sweetener in a mixing bowl and beat on high until smooth and creamy.
3. Add in the coconut flour, baking powder, cinnamon, ground ginger, ground cloves, and vanilla extract. Beat again on high until well combined.
4. Mix the eggs and sour cream into the mixture until completely blended.
5. Pour the batter mixture into a well-greased loaf pan, and bake for 40-45 minutes until browned and cooked completely through.
6. Let the cake cool completely to room temperature.
7. When ready to make the icing, mix all of the ingredients together and blend on high until you get a smooth and creamy consistency.
8. Apply the icing to the top of the gingerbread loaf in an even layer.
9. Slice the loaf into 9 equal pieces and serve.
Notes
Tips:
- Use high-quality ingredients: When making a gingerbread loaf, the quality of the ingredients can make a big difference in the final product. Use high-quality almond flour, coconut flour, and spices for the best results.
- Don't overmix the batter: Overmixing the batter can make the gingerbread loaf tough and dense. Mix the ingredients until just combined.
- Use a non-stick loaf pan: A non-stick loaf pan will help ensure that the gingerbread loaf comes out of the pan easily and in one piece. You can also line the loaf pan with parchment paper for easy removal.
- Let the loaf cool completely: Let the gingerbread loaf cool in the pan before removing it or adding the cream cheese icing. This will help the loaf hold its shape and prevent it from breaking.
- Ensure the cream cheese is at room temperature: Cold cream cheese can be challenging to mix and can result in lumpy icing. Make sure the cream cheese is at room temperature before making the icing.
- Use an electric mixer: An electric mixer will help you get smooth and fluffy cream cheese icing. Beat the cream cheese and butter until light and fluffy, then add the sweetener and vanilla extract.
- Decorate with additional spices: Dusting the top of the loaf with additional cinnamon or ginger can add some extra flavor and visual appeal.
- Store the loaf properly: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring the loaf to room temperature before serving.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 297Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 129mgSodium: 227mgNet Carbohydrates: 4gFiber: 1gProtein: 6g
When you make these recipes in your home your nutrition facts will be different from mine. Please keep track of the products you use so you can get the best idea of what your actual nutrition facts are. I am not a doctor. Please talk to your doctor before starting any diet.