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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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November 5, 2019

Gingerbread Cream Cheese Pound Cake – Keto Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

A slice of keto gingerbread pound cake on a red patterned plate over a plaid holiday napkin.

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?

Powdered sweetener being sprinkled on keto gingerbread 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.

Gingerbread Cream Cheese Pound Cake on a white cake platter with holly around it.

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.

Drizzling sugar-free caramel sauce over a slice of keto gingerbread cake.

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.

5 from 14 votes
Print
Keto Gingerbread Pound Cake
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 

Heavenly keto gingerbread cake! This tender cream cheese pound cake is flavored with ginger, cinnamon, and cloves for a classic low carb holiday dessert.

Course: Dessert
Cuisine: American
Keyword: gingerbread cake, keto gingerbread
Servings: 16 servings
Calories: 244 kcal
Ingredients
  • 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 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • Powdered sweetener
  • Sugar-free caramel sauce
Instructions
  1. Preheat the oven to 325F and grease a 10 to 12 cup capacity bundt pan very well.

  2. 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.

  3. Add the eggs one at a time, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.

  4. 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.

  5. 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.

Recipe Notes

** 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.

See GERBS sunflower seed flour here

Nutrition Facts
Keto Gingerbread Pound Cake
Amount Per Serving (1 serving = 1/16th of cake)
Calories 244 Calories from Fat 191
% Daily Value*
Fat 21.2g33%
Carbohydrates 6.4g2%
Fiber 2.7g11%
Protein 7.1g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Holiday Treats, Keto Cakes, Low Carb Tagged With: almond flour, cream cheese, gingerbread

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Wendy says

    November 5, 2019 at 10:05 am

    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.

    Reply
    • Carolyn says

      November 5, 2019 at 11:34 am

      The cookbook contains mostly new recipes, with a few fan faves from the blog.

      Reply
      • Barbara says

        November 16, 2019 at 9:26 am

        I love this cake however does it really suppose to have 1 Tbls if baking powder or is that an error?

        Reply
        • Carolyn says

          November 16, 2019 at 9:45 am

          No, not an error at all. Gluten free recipes need more encouragement to rise.

          Reply
  2. Melissa C. says

    November 5, 2019 at 10:59 am

    This looks amazing, and perfect for my annual holiday potluck contribution, but I beg of you to please start offering weights in addition to volume measurements in your recipes. Not only is it vital for consistency in baking (especially with ingredients like brown “sugar” that is usually packed or items of varying possible fat densites) but I want to share this site with friends in other countries, and they don’t measure the same way. Thank you for all of the beautiful work you do!

    Reply
    • Dawn Darling says

      December 17, 2020 at 10:31 am

      I use grams for most of my baking and I’m in US. I just wrote out index card and taped to cupboard door where my baking supplies are kept. Anything not there, I just Google. Makes it super simple for future measures. Plus you only have to do once.

      Reply
  3. Brenda R. says

    November 5, 2019 at 1:06 pm

    5 stars
    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!

    Reply
    • Carolyn says

      November 5, 2019 at 7:04 pm

      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.

      Reply
      • Valerie says

        September 21, 2020 at 8:31 am

        5 stars
        Husband and I really like this spicy gingerbread! Wonderful treat and very pretty as a bundt cake sprinkled with powdered sweetener. Thank you for all your efforts to provide well worked out recipes for us. This one was a great success with my husband who enjoys gingerbread above all. Thank you, Carolyn!

        Reply
  4. Tracy says

    November 5, 2019 at 1:28 pm

    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.

    Reply
  5. Robin says

    November 5, 2019 at 3:04 pm

    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?

    Reply
    • Carolyn says

      November 5, 2019 at 7:01 pm

      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.

      Reply
  6. Vicki White says

    November 5, 2019 at 3:28 pm

    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!

    Reply
    • Carolyn says

      November 5, 2019 at 7:00 pm

      Thanks, Vicki!

      Reply
  7. Melissa says

    November 5, 2019 at 9:25 pm

    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.

    Reply
    • Carolyn says

      November 6, 2019 at 1:10 pm

      No, the nutrition doesn’t include the caramel since I didn’t want to “require” it for the recipe. 🙂

      Reply
  8. Mary Anne Robinson says

    November 7, 2019 at 10:24 am

    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.

    Reply
  9. Herbalchef says

    November 7, 2019 at 2:51 pm

    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

    Reply
    • Carolyn says

      November 7, 2019 at 6:47 pm

      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

      Reply
  10. Mary Bliss says

    November 9, 2019 at 9:37 pm

    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!

    Reply
    • Carolyn says

      November 9, 2019 at 10:32 pm

      Butter or coconut oil is best.

      Reply
  11. Carly says

    November 10, 2019 at 10:56 am

    5 stars
    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?

    Reply
  12. Kathy Lorenzato says

    November 10, 2019 at 1:12 pm

    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.

    Reply
    • Carolyn says

      November 10, 2019 at 4:00 pm

      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.

      Reply
      • Becky says

        October 24, 2020 at 8:00 am

        I am also allergic to chocolate…it’s rare I find someone else that is as well. What other substitute will work or can I leave it out completely? Thanks!

        Reply
        • Carolyn says

          October 24, 2020 at 8:52 am

          Replace with 1 tbsp of coconut flour, just for the right consistency.

          Reply
    • Jill says

      December 16, 2020 at 8:12 am

      I’ve been using coffee flour in place of molasses in recipes. The brand I bought was J. Glover Mills. In this recipe, I use the same volume as indicated for the cocoa powder.

      Reply
  13. Helen says

    November 10, 2019 at 4:24 pm

    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.

    Reply
  14. Stephanie Deal says

    November 11, 2019 at 12:12 pm

    5 stars
    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!

    Reply
    • Winnie says

      December 8, 2020 at 1:46 am

      How long did you bake it for?

      Reply
  15. Antoniette says

    November 11, 2019 at 7:22 pm

    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!

    Reply
    • Carolyn says

      November 12, 2019 at 8:34 am

      It would likely be longer because a loaf pan is going to make the batter deeper.

      Reply
  16. Heather says

    November 12, 2019 at 6:55 am

    could I use Lakanto golden in place of swerve brown?

    Reply
    • Carolyn says

      November 12, 2019 at 8:07 am

      Sure… it’s not nearly as dark in color or as rich in flavour but it should be fine.

      Reply
  17. Beth says

    November 12, 2019 at 8:26 am

    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?

    Reply
    • Carolyn says

      November 12, 2019 at 8:33 am

      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.

      Reply
    • Marla says

      December 15, 2020 at 8:29 pm

      Beth – I was happy to see you make a comment about the Nordic Pan – I have one I bought myself for Christmas this year with Santa in his sleigh and a reindeer. How did yours come out? With my pan came directions on how to use the pan (similar prepping as Carolyn says) and it has a Gingerbread Loaf Cake recipe. In comparing the two recipes – it looks like it will hold 1/2 of Carolyn’s recipe. Is this what you found out? I’m preparing to only use half the recipe and try my pan out! Wish me luck!

      Reply
  18. Linda Sawyer says

    November 14, 2019 at 12:46 pm

    Think this would make good cupcakes? Logically I don’t see why not but asking for your professional advice. Plan to make this as cupcakes for my ladies Christmas lunch.

    Reply
    • Carolyn says

      November 14, 2019 at 12:48 pm

      I can’t see why not either! The baking time will be a lot shorter of course.

      Reply
  19. Sandy says

    November 17, 2019 at 5:53 pm

    5 stars
    I made this recipe today and the taste is great but the cake is very dry. Any idea what I might have done wrong?

    Reply
    • Carolyn says

      November 17, 2019 at 10:12 pm

      If anything, this cake is overly moist. I am not quite sure what it would be unless you mis-measured something. What sweetener did you use?

      Reply
  20. Raisa Berriz says

    November 19, 2019 at 12:48 am

    Hi, I have not tried this yet, but plan to in a couple of days. I know it is not what you do, but is it possible to convert this into weight? I find it so much more accurate. Or can I assume that when you say 1 cup of almond flour, you go by the metric weights on the bag? Thanks!

    Reply
    • Carolyn says

      November 19, 2019 at 7:42 am

      Hi Raisa, I don’t go by the bags because I have measured a cup in grams many times and it’s always closer to 100g for me. Anywhere between bout 100g and 110g for almond flour and right around 110g for coconut flour. The flour is the one that’s most hit or miss when it comes to weight. The sweeteners are pretty close and you can always find gram calculations for things like eggs, butter, and cream cheese online.

      Hope that helps!

      Reply
  21. Kristin says

    November 20, 2019 at 10:48 pm

    5 stars
    Eating a piece right now! Mmmmm….. with whipped cream AND the caramel sauce. Didn’t have a bundt pan, so I cut the recipe in half and baked in an 8×8 pan for 30 min. Probably should have taken it out at 25 min.

    Reply
  22. sue says

    November 21, 2019 at 6:12 pm

    5 stars
    anxious to make something gingerbread……..found your loaf cake also. With the loaf cake someone made it into cupcakes…………do you recommend one or the other for cupcakes? I cant find the ingredients for the caramel sauce…..would lemon work? or even your maple frosting…. thanks

    Reply
  23. Christi says

    November 22, 2019 at 12:31 pm

    Hi Carolyn! I’d love to try to make this, but I have a sensitivity to eggs. What do you suggest would be the best egg substitute for this recipe? I have golden flaxseed and gelatin.. do the eggs work as a binder and/or leavening agent? Thanks. 🙂

    Reply
  24. Elecia Mcbean says

    November 23, 2019 at 11:55 am

    Can I do this recipe with a 9inCh Bundt pan and keep all the measurements for the ingredients the same ?

    Reply
    • Carolyn says

      November 24, 2019 at 7:38 am

      Yes, I am just not sure how long it will take to bake so keep your eye on it!

      Reply
  25. Simone Ribanic says

    November 27, 2019 at 1:01 pm

    I just put it into the oven! Can’t wait to try it tomorrow. Happy Thanksgiving

    Reply
  26. Cheryl says

    December 19, 2019 at 11:03 pm

    5 stars
    None of my friends cared that it was keto….they loved it because it was GOOD. I’m making it again this weekend….going to tinker with the spice mix. I love ginger with cardamom…going to see if I can hit on the right blend. Thanks for this great recipe.

    Reply
  27. Eileen says

    March 10, 2020 at 2:27 pm

    I saved this recipe in November and just got around to making it last week. I made 8 mini cakes, and served them with your lemon curd. So tasty! I also piped a few of them with cream cheese icing, and topped with a smattering of chocolate chips (Lily’s of course!) and some sliced almonds. So pretty and tasty! Your pecan praline syrup would also be delicious on these. And yes, they freeze magnificently (Un-iced), and by making the smaller cakes, so convenient, too. Delish!

    Reply
  28. Claudia says

    May 22, 2020 at 11:01 am

    Have prepared thiw twice now & beyond delicious both times!! Serve with your delicious sugar=free caramel sauce which is nothing short of heavenly!! Looking through for more nutrition information… specifically fat, protein, carbs… yes, for CarbManager… all I see is calories.
    Thank you very much, for the recipe, and the assistance?

    Reply
    • Carolyn says

      May 22, 2020 at 1:24 pm

      Hi Claudia, so sometimes my recipe card plug-in requires an update and every time, it makes my nutritional panel at the end of the recipe disappear! Sorry about that. It’s all there again now.

      Reply
      • Claudia says

        May 23, 2020 at 8:19 pm

        Yes, it is!! Thank you so very much!!

        Reply
  29. Pam Bradley says

    July 27, 2020 at 3:57 pm

    I only have special dark cocoa powder. Would you use the same amount or lessen amount because of flavor and color ?

    Reply
  30. Karen DiFlorio says

    September 26, 2020 at 3:59 pm

    `Am I the only person who eats keto and CANNOT stand that whole “cooling effect” that all of the sugar substitutes have? I have tried them all. Even very expensive Bocha sweet does it!! I literraly am giving up on all keto sweets. Too much time and product wasted. Tired of throwing entire batches of desserts in the trash.

    Reply
    • Carolyn says

      September 27, 2020 at 7:41 am

      Sorry but I don’t get any sensation or aftertaste with Swerve or BochaSweet. Everyone is different but you really shouldn’t throw things away… someone you know will probably like it because they don’t taste the sweeteners the same way you do.

      Reply
    • Heather says

      November 14, 2020 at 8:25 am

      I don’t find that with xylitol but I worry my pup will find a crumb or I’ll drop the bag so I’ve ordered Swerve with Allulose as we don’t get that in Australia and hoping it’ll be as good. I don’t like erithrytol either.

      Reply
  31. Connie Henderson says

    October 4, 2020 at 2:31 pm

    Would an extra egg make the cake more moist? Thanks.

    Reply
    • Carolyn says

      October 4, 2020 at 4:04 pm

      It’s plenty moist as it is.

      Reply
  32. Marsha Field says

    October 7, 2020 at 2:33 pm

    5 stars
    I made this and we ate it with STRAWBERRIES on top – the flavor combination was amazing!
    Sort of like shortcake but so much flavor!!

    Reply
  33. Catherine Flannigan says

    October 21, 2020 at 10:55 am

    Could I sub one of the cups of almond flour for 1/4 cup of coconut flour? Should I add an extra egg? I love this recipe and have made it a couple of times. But I’m looking to incorporate more coconut flour and less almond flour.

    Reply
    • Carolyn says

      October 21, 2020 at 12:19 pm

      Sub 1/3 cup coconut flour for one of the cups of almond. Don’t change the eggs, add a bit more liquid as necessary. And it may take longer to bake.

      Reply
      • Catherine Flannigan says

        October 21, 2020 at 1:03 pm

        Thank you for your prompt response. I’ll let you know how it turns out!

        Reply
  34. Angie says

    October 21, 2020 at 9:17 pm

    Hello.. have a question before I try this wonderful sounding recipe. Is the ginger used fresh grated ginger or powdered/ground dried spice?
    If either can be used, would same amount be used or is there a difference in amount to use for fresh ground vs ground dried spice. Appreciate the help – thank you.

    Reply
    • Carolyn says

      October 22, 2020 at 8:22 am

      Powdered dry, as that’s what gingerbread usually uses.

      Reply
  35. Sandy says

    October 23, 2020 at 5:36 pm

    I’m wondering if I can use Coconut flour in place of Almond flour. I’ve never been happy with anything made with almond flour as it tends to be dry and grainy.

    Reply
    • Carolyn says

      October 23, 2020 at 5:45 pm

      No, coconut flour is not a good option in this recipe. What brand of almond flour are you using? I suspect that’s the culprit. Also I can honestly say my cakes are not dry and grainy when made to my specifications.

      Reply
  36. Dawnj says

    November 2, 2020 at 4:30 pm

    5 stars
    Made this exactly as written for a delicious Gingerbread pound cake! Would not have thought to make caramel sauce, loved this taste combination! Served with whip cream. Carolyn’s peppermint pound cake is a favorite of the family, knew this would be awesome.

    Reply
  37. trace says

    November 14, 2020 at 6:18 pm

    wondering if the fat (cream cheese) in the recipe do the trick of mediating the “cooling” sensation of the sweetener?

    Reply
    • Carolyn says

      November 14, 2020 at 10:49 pm

      I don’t get any cooling from Swerve so I wouldn’t know.

      Reply
  38. Kathy Cooke says

    December 9, 2020 at 3:08 pm

    5 stars
    Wonderful! Very moist and looks gorgeous. Super easy to make. Baked for 55 minutes, and it slid out of the pan easily after cooling.

    Reply
  39. Diane says

    December 13, 2020 at 2:58 pm

    12/13/20
    This cake came out perfect and it was delicious

    Reply
  40. Kristi says

    December 22, 2020 at 9:21 am

    5 stars
    This one is a hit with my entire family! I’m the only diabetic, but I’m also the cook, so I sometimes treat myself. They all declared it delicious! I didn’t have the powdered sweetener and didn’t make the caramel sauce. I served it to them with regular ice cream and had mine with Guilt Free Vanilla Ice Cream by Yarnells. I will definitely be making this, again! I followed the recipe exactly. Thank you for providing a delicious, moist cake that is comparable to a “real” one. ( These are hard to come by!)

    Reply
  41. Lauren says

    December 23, 2020 at 9:14 pm

    Hi!

    I just made this tonight and it’s delicious. Just wondering if the nutrition info is including or excluding the caramel sauce?

    Thanks!

    Reply
    • Carolyn says

      December 23, 2020 at 10:35 pm

      Excluding.

      Reply
  42. MJ says

    December 28, 2020 at 12:03 pm

    Hi, I made this and unfortunately it was very dry. Not sure what I did wrong but used the exact ingredients in the recipe. ???

    Reply
    • Carolyn says

      December 28, 2020 at 2:39 pm

      Sounds over-baked then, if you did use all the same ingredients, because cream cheese pound cake is overly moist, if anything. What brand of flours and sweetener did you use?

      Reply
  43. angela says

    January 13, 2021 at 2:58 pm

    I miss starbucks gingerbread loaf with lemon glaze. You have a few different gingerbread cake recipes and wondering which of those you think would resemble it the best? I would want to make the lemon glaze so I don’t know if one recipe over others would taste better with the lemon glaze??

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