This keto Gingerbread Loaf Cake is perfect for all of your holiday gatherings. With a delicious maple cream cheese frosting, it’s low carb, grain-free treat that rivals the one from Starbucks! This post is sponsored by Bob’s Red Mill.
You know you’ve created a lot of low carb holiday recipes in your life when you actually start to forget which recipes you’ve already made. What I am about to tell you is the true, and somewhat embarrassing, story about how this delicious keto Gingerbread Loaf Cake came to fruition.
I received an email from a reader requesting some low carb, gluten-free Gingerbread Whoopie Pies. “Gee, that sounds good, I really need to do that”, I thought to myself. I get a lot of great requests from readers and as much as I would love to do them all, I am short on time and have too many of my own ideas to get to many of them. But this idea really resonated with me so I actually got to quite quickly. I was home with my family on a rainy Saturday morning and a low carb baking session was just what I needed.
I grabbed my trusty low carb baking companion, Bob’s Red Mill Almond Flour, and I began mixing and measuring. I’ve made low carb whoopie pies before, so I felt very much in my comfort zone and I was almost to the point of forming the cookie part of the pies themselves when I had a funny sense of deja vu. I searched my recipe notes and there it was…a previous recipe for the VERY thing I was trying to create, in its entirety, staring me in the face. I completely forgot I had ever made them before. And here’s the thing…I didn’t even make them that long ago. Oh no, I made a low carb Gingerbread Whoopie Pie recipe just last year for A Sweet Life, and it was almost identical to the one I was in the middle of creating.
I stared at my batter for a few moments, wondering how to proceed. I wanted a new holiday recipe that I could showcase for my readers, so I really didn’t want to make them all over again. Fortunately, being an experienced keto baker, I knew I could switch horses midstream pretty easily so I decided to turn it into a cake. I added more almond flour, more eggs, more butter, more liquid and more warm gingerbready spices. And then I poured it into a loaf pan and baked it. Once baked, I made a maple cream cheese frosting to spread over it, and sprinkled it with some chopped pecans.
And the results? A healthy low carb Gingerbread Loaf Cake that rivals anything you could get from Starbucks. The gingerbread maple combo was just dreamy. And it’s perfect for your low carb Thanksgiving Day menu. I can tell you right now that many of Bob’s Red Mill products will grace my Thanksgiving table in many of my recipes. Such as my Keto Sausage and Cheddar Stuffing, my Chocolate Pecan Pie Bars, and my low carb Pumpkin Roll. Oh and we may have to have some Keto Garlic Knots on hand too! Really, I can’t imagine my holiday baking without the wonderful low carb ingredients from Bob’s.
This keto Gingerbread Loaf Cake is perfect for all of your holiday gatherings. A low carb, grain-free treat that rivals the one from Starbucks!
- 3 cups almond flour
- 1/2 cup to 3/4 cup Swerve Sweetener depending on how sweet you like it
- 1/4 cup whey protein powder
- 2 tbsp cocoa powder
- 1 tbsp baking powder
- 4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 3 large eggs
- 1/2 cup melted butter
- 1/4 cup heavy cream
- 1/4 cup water
- 1/2 tsp vanilla extract
- 2 tbsp chopped toasted pecans
Preheat the oven to 325F and grease a 9x5 inch loaf pan very well.
In a large bowl, whisk together the almond flour, sweetener, protein powder, cocoa powder, baking powder, spices and salt. Add the eggs, melted butter, cream, water, and vanilla extract and mix until full incorporated.
Pour into the prepared loaf pan and smooth the top. Bake 50 to 60 minutes, until the cake is golden and the center is firm to the touch. A tester inserted in the center should come out clean.
Remove from the oven and let cool 20 minutes. Then loosen the edges with a knife and flip out onto a wire rack to cool completely.
In a medium bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined. Add the cream a few tablespoons at a time until a spreadable consistency achieved. Beat in the maple extract.
Spread the frosting over top of the cooled cake and sprinkle with the chopped pecans.