Low-Carb Gingerbread Loaf

Low-Carb Gingerbread Loaf

This keto Gingerbread Loaf is perfect for fall and winter! The warming spices like ginger, cinnamon, and clove create a delicious cake base that’s then topped off with a decadent cream cheese frosting.

The walnuts on the top make for a great added crunch. However, if you’re nut free feel free to leave them off. For only 3.8 net carbs this is definitely a low-carb dessert that you want to have in your back pocket this time of year.

Preparation time

Hands-on:    15 minutes
Overall:     35 minutes

Nutritional values (per serving, 1 slice)

Total Carbs	7.1	grams
Fiber	3.2	grams
Net Carbs	3.9	grams
Protein	6.9	grams
Fat	22.2	grams
of which Saturated	12.4	grams
Energy	249	kcal
Magnesium	19	mg (4.66% RDA)
Potassium	124	mg (6.18% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)

Ingredients (makes 8 servings) Loaf:

• 4 large eggs
• 1/4 cup melted unsalted butter (60 ml/ 4 fl oz)
• 1 tsp sugar-free vanilla extract
• 3/4 cup granulated Swerve or Erythritol (150 g/ 5.3 oz)
• 3/4 cup coconut flour (90 g/ 3.2 oz)
• 1 tsp gluten-free baking powder
• 2 tbsp gingerbread spice mix (you can make your own, see below)

Icing:

• 1/2 cup softened cream cheese (120 g/ 4.2 oz)
• 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
• 1 tsp sugar-free vanilla extract
• 1/4 cup walnut pieces (29 g/ 1 oz) - or toasted coconut flakes for nut-free

DIY Gingerbread Spice Mix:

• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground clove
• 1/4 tsp sea salt

Note: If you need to substitute almond flour for coconut flour, I'd use about 2 cups (200 g/ 7.1 oz) of almond flour. This will produce fluffier/less dense texture.

Instructions

1. Preheat oven to 175 °C/ 350 °F and grease a 20 x 10 x 5 cm (8.5" x 4.5" x 2.5") loaf pan. In a large bowl whisk together the eggs and the melted butter.
2. Add in the Swerve, coconut flour and baking powder.
3. Add the gingerbread spice mix.
4. Mix just until combined.
5. Pour the batter into the loaf pan and bake for 20-25 minutes until golden and a toothpick inserted into the middle comes out clean. Cool completely before removing from pan.
   
6. In a small bowl beat the icing ingredients (except walnut pieces) together using a hand mixer.
7. Top the loaf with the icing and sprinkle with walnuts before serving. Store in an airtight container in the refrigerator for up to 5 days.
   

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