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.
Keto Gingerbread Pound Cake
Ingredients
- 8 ounces cream cheese softened
- ½ cup butter softened
- ¾ cup Swerve Brown
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups almond flour (see notes for nut-free)
- 1 ½ tablespoon ground ginger
- 1 tablespoon baking powder
- 1 tablespoon cocoa powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Powdered sweetener
- Sugar-free caramel sauce
Instructions
- 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.
Kristi says
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!)
Diane says
12/13/20
This cake came out perfect and it was delicious
Kathy Cooke says
Wonderful! Very moist and looks gorgeous. Super easy to make. Baked for 55 minutes, and it slid out of the pan easily after cooling.
trace says
wondering if the fat (cream cheese) in the recipe do the trick of mediating the “cooling” sensation of the sweetener?
Carolyn says
I don’t get any cooling from Swerve so I wouldn’t know.
Dawnj says
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.
Sandy says
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.
Carolyn says
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.
Angie says
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.
Carolyn says
Powdered dry, as that’s what gingerbread usually uses.
Catherine Flannigan says
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.
Carolyn says
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.
Catherine Flannigan says
Thank you for your prompt response. I’ll let you know how it turns out!
Marsha Field says
I made this and we ate it with STRAWBERRIES on top – the flavor combination was amazing!
Sort of like shortcake but so much flavor!!
Connie Henderson says
Would an extra egg make the cake more moist? Thanks.
Carolyn says
It’s plenty moist as it is.
Karen DiFlorio says
`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.
Carolyn says
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.
Heather says
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.
Pam Bradley says
I only have special dark cocoa powder. Would you use the same amount or lessen amount because of flavor and color ?
Claudia says
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?
Carolyn says
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.
Claudia says
Yes, it is!! Thank you so very much!!
Eileen says
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!
Cheryl says
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.
Simone Ribanic says
I just put it into the oven! Can’t wait to try it tomorrow. Happy Thanksgiving
Elecia Mcbean says
Can I do this recipe with a 9inCh Bundt pan and keep all the measurements for the ingredients the same ?
Carolyn says
Yes, I am just not sure how long it will take to bake so keep your eye on it!
Christi says
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. 🙂
sue says
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
Kristin says
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.