Heavenly keto gingerbread cake! This tender cream cheese pound cake is flavored with ginger, cinnamon, and cloves for a classic low carb holiday dessert. This post is sponsored by Bob’s Red Mill.
I won’t lie, I have a mild obsession with gingerbread. Particularly as the weather cools down and the leaves start to fall. There’s something old-fashioned and homey about those warm spices baked into a cake or a cookie. You almost feel like you will step out your front door into a snowy European street from times past.
And this beautiful Gingerbread Cake is the latest culmination of my obsession. I have so many gingerbread recipes, such as my popular Keto Gingerbread Men, or the gorgeous and elegant Keto Gingerbread Cake Roll. And my Gingerbread Loaf is very popular around this time of year.
Gingerbread flavors lend themselves well to so many baked goods – cakes, cookies, puddings, soufflé, scones, biscotti. This time, I took the ever popular Cream Cheese Pound Cake, and turned it into gingerbread. How can you go wrong with an extra moist, dense, rich gingerbread pound cake?
What is in traditional gingerbread cake?
It goes without saying that gingerbread contains plenty of ginger, but that’s not the only spice that adds to the classic flavor. It also contains a fair amount cinnamon, as well as cloves, nutmeg, and/or allspice.
Conventional gingerbread typically also contains lots of sugar and molasses. It’s this last addition that gives gingerbread it’s rich, dark color and flavor. Alas, molasses is hardly keto friendly and while I have used a teaspoon here and there on occasion, it’s not enough to add the kind of deep brown color for a full cake.
So how do you make Keto Gingerbread Cake?
Excellent question, my keto friend. I do have plenty of tricks up my sleeve when it comes to keto baking, to improve texture, flavor, and appearance, without increasing the carb load.
This is an almond flour cake and of course I used my trusty Bob’s Red Mill finely blanched almond flour. It never fails to produce fine-crumbed cakes that rival their high carb counterparts. But please check the recipe notes if you need to be nut-free.
Now, to get that darker color, I always add a tablespoon of cocoa powder. That’s not normal in gingerbread cake but it works and it isn’t enough to make the flavor taste at all like chocolate. With sufficient ginger and cinnamon in the mix, you don’t get any hint of the cocoa.
Speaking of the spices, you can go as heavy or as light as you like here. Inevitably whenever I make keto gingerbread recipes, someone says it’s to much spice, and someone says it’s not enough. I write my recipes for the middle of the road folks, but like many of you, I prefer lots of gingery goodness!
And now that Swerve Brown is available, I prefer that for any gingerbread recipe. It has a richer, more molasses-like flavor.
You know what takes this keto cream cheese pound cake over the top? A sprinkle of powdered sweetener and a drizzle of my sugar-free caramel sauce. It’s heavenly! But a dollop of lightly sweetened whipped cream would be good too.
Can you freeze keto gingerbread cake?
Heck yeah! In fact, this would be a perfect keto cake to make ahead of the holidays and freeze until you’re ready to serve.
As with all keto baked goods, let it cool completely first. Then wrap it tightly in plastic wrap and place either in a sealable freezer bag (heavy duty is best) or a large tupperware. And just freeze the naked cake, with no garnish or glaze. You can make that later.
Let it thaw at room temperature in its wrappings and then it should be perfect for serving when you’re ready. Add any powdered sweetener or caramel sauce as you serve.
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 3/4 cup Swerve Brown
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 3 cups almond flour (see notes for nut-free)
- 1 1/2 tbsp ground ginger
- 1 tbsp baking powder
- 1 tbsp cocoa powder
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Powdered sweetener
- Sugar-free caramel sauce
-
Preheat the oven to 325F and grease a 10 to 12 cup capacity bundt pan very well.
-
In a large bowl, beat together the cream cheese and butter until well combined. Beat in the brown "sugar" sweetener until lightened and fluffier, about 3 minutes.
-
Add the eggs one at a time, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.
-
Add the almond flour, spices, cocoa powder, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
-
Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely. Sprinkle with powdered sweetener and/or drizzle with homemade sugar-free caramel sauce.
** For a nut-free version of this cake, I recommend using sunflower seed flour as a 1:1 replacement. The one from GERBS is completely free of all allergens. The only issue is that sunflower seeds can react with baking powder and turn greenish as it cools. You can offset this with a tablespoon of acid such as lemon juice or apple cider vinegar.
Wendy says
Another one hit out of the park. Carolyn your recipes are amazing. I want to order your new cookbook now but first I have a question. Are they all, or almost all, new recipes? I live in Canada and with exchange rate things get expensive so just checking. BTW made your Keto brownie cheesecake last week and WOW. Non-Keto friends also loved it.
Carolyn says
The cookbook contains mostly new recipes, with a few fan faves from the blog.
Brenda R. says
Love all your recipes btw! Have you experimented with other flour-like products like oat fiber and vital wheat gluten? Bob’s Red Mill has these. Maybe to lessen the carb load even more and change up the almond flour taste? I would love to explore these alternates even more especially since many of us might not be restricted by gluten or glycemic issues. Thanks so much!
Carolyn says
They don’t lessen the carb load. Or at least oat fibre doesn’t, as it’s more total carbs than any of the other flours. And since we cannot be truly sure about how fiber truly affects our blood glucose, I don’t think it’s a great choice unless you are only using about 1/4 cup. I will say this though.. oat fiber tastes like sawdust. Not my fave in a cake! 😉
I don’t use vital wheat gluten much although I have some. I intend to try some bread for my kids but I truly think it’s unnecessary for a cake like this. But feel free to try 1/4 cup there too, if you like.
Tracy says
I too am obsessed with all things ginger especially during the holidays. Funny thing. I hated gingerbread cookies and cakes when I was little. How our taste buds change when we get older. This will be one of my baked goods for this holiday season. Looks and I’m sure tastes wonderful. Thank you.
Robin says
when you use Swerve brown sugar, do you pack it in the measuring cup like regular brown sugar, or spoon it in like almond flour?
Carolyn says
It’s almost unavoidable to pack it, as it doesn’t scoop light and fluffy. So I guess that’s a yes, I pack it.
Vicki White says
I am making this cake for a birthday party this weekend. Thanks so much for all the heavy lifting you do for us to just swoop in and bake, bake, bake. I ordered my copy of your new baking book August 1st when it came out for pre-order. Merry Christmas to me!
Carolyn says
Thanks, Vicki!
Melissa says
This looks amazing! I plan on baking it this weekend. Does the nutritional information include the caramel sauce, or would I need to add that in myself? Thanks for all your amazing recipes. My husband thinks I’m a wizard, but I’m just following your recipes.
Carolyn says
No, the nutrition doesn’t include the caramel since I didn’t want to “require” it for the recipe. 🙂
Mary Anne Robinson says
I plan to make this today. Is there a keto custard sauce you could recommend to go along with this or any of your other cakes? I’m thinking something along the lines of what you get when using Bird’s custard powder, only low in carbs and sugar.
Herbalchef says
I currently do not own a bundt cake pan. I have been shopping on Amazon for a good quality nonstick.
I plan to make the Kentucky Butter Cake the Pumpkin bundt and the Gingerbread
I noticed on you photos that you do not use a silicone. Is the a good bundt pan that you can recommend? Happy to use one that you are an affiliate on Amazon Thanks
Carolyn says
Yes, excellent question. I do not recommend silicone because things can still stick and they don’t brown as well (and if you get the swirly one, which is so pretty, you end up with the edges browned but the rest of the cake not browned). It’s not a good conductor of heat. But if you want the BEST nonstick bakeware (that also isn’t toxic), you must buy USA Pan. I don’t work for them… I am just obsessed with their pans. They are so non-stick stuff falls right out.
They are more pricy but trust me, as someone who bakes a lot a lot a lot, they are worth it. They will last you much better than any others since they are so heavy duty. This is the one I have —> https://amzn.to/2NtVFoN
Mary Bliss says
Hello! I’m new to your site and I love your recipes and can’t wait to try them out this holiday season! I have one stupid question though! When you say to “grease the pan”, what are you using for grease? Crisco or something? I need specifics!!!
Thanks for putting in all the hard work!
Carolyn says
Butter or coconut oil is best.
Carly says
I am about to make this recipe, but can you advise if it needs to be stored in the refrigerator or can it stay on the counter in a glass cake display?
Kathy Lorenzato says
I’ve become allergic to chocolate in all its forms. I’ll need to leave out the cocoa – is there another ingredient I could put in to achieve the dark color? I have Yacon syrup – could I use that? Thanks.
Carolyn says
You could use a tbsp of Yacon… It will add about 11g carbs to the whole recipe so not too bad. Won’t quite give the dark color as this one but will be close.
Helen says
I see Kathy is also allergic to chocolate. I don’t care if the cake is dark so leaving out the cocoa is fine with me, but I just want to be sure those who bake this tell people about the chocolate in it. I have eaten a vanilla cake with white chocolate (cocoa butter) in it and found out when my eyes started swelling shut. I have seen chili recipes with cocoa in them and rye bread recipes also.
Stephanie Deal says
I made this cake this weekend and it was DELISH. I halved the recipe and put it in a loaf pan, then about 10 min before it was done, sprinkled a little bit of brown sugar swerve and finely chopped pecans on the top. YUM!
Antoniette says
Hello,
Looks great! Do you happen to know if the baking time would be around the same if I baked it in a loaf pan?
Thank you!
Carolyn says
It would likely be longer because a loaf pan is going to make the batter deeper.
Heather says
could I use Lakanto golden in place of swerve brown?
Carolyn says
Sure… it’s not nearly as dark in color or as rich in flavour but it should be fine.
Beth says
I have a beautiful Nordic loaf pan I am chomping at the bit to use. Should I divide the batter to make two loaves? Because it is an intricate pattern, should I prep the pan for an easy release?
Carolyn says
Definitely prep the pan! Do what I call “double greasing”, once with a solid oil like butter or coconut and once with a spray like coconut or avocado. But I don’t think you will need two pans, I think this batter will fit nicely into one. It just make take longer to bake.