This keto Gingerbread Loaf Cake is perfect for all of your holiday gatherings. With a delicious maple cream cheese frosting, it’s a low carb, grain-free treat that rivals the one from Starbucks!
You know you’ve created a lot of keto gingerbread recipes in your life when you actually start to forget which recipes you’ve already made.
I recently received an email from a reader requesting some gingerbread whoopie pies. And I thought it sounded like a great idea. I was home with my family on a rainy Saturday morning and a low carb baking session was just what I needed.
But as I was mixing up my ingredients, I had a funny sense of déjà vu. I looked back through my huge collection of recipes notes and there they were. Low carb gingerbread whoopie pies I had created for A Sweet Life!
Copycat Starbucks gingerbread loaf
I stared at my bowl for a few moments, wondering how to proceed. I wanted a new keto holiday recipe that I could showcase for my readers, so I really didn’t want to make them all over again.
Fortunately, I still had time to pivot and create something new. And the gingerbread loaf from Starbucks came to mind.
So I added more eggs, more butter, more liquid and more warm gingerbread 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.
How to make Keto Gingerbread Loaf
Don’t be intimidated by the long ingredient list. Most of that is just the gingerbread spices! Here are my tips for getting it right:
- Use finely ground almond flour: All of your cakes, muffins, and other treats will have a much better consistency.
- Brown sugar subs: I prefer Swerve Brown over anything else, as it has the flavor and consistency of real brown sugar.
- Don’t skip the protein. Yes, it’s very important! It makes a huge difference to the outcome of your recipe. Please see my Keto Gingerbread Muffins to understand why it makes such a difference.
- Add as much spice as you like. Some people love that gingery bite, and some like it more subtle. It’s up to you how much ginger you want to add.
- Bake until golden. The center of the loaf should be firm to the touch, but you can also insert a tester in the center of the cake. If it comes out clean, the cake is ready!
- Let cool in the pan. But don’t let it stay in there too long. I learned my lesson recently when I left my keto zucchini bread in the pan for 6 hours. It stuck like crazy! Make sure you let the cake cool to room temperature but no longer than that.
You might also like:
- Keto Banana Bread
- Easy Keto Ricotta Cake
- Chewy Keto Ginger Cookies
- Copycat Keto Cranberry Bliss Bars
- Sugar-Free Keto Pecan Pie
Gingerbread Loaf Cake with Maple Frosting
Gingerbread Loaf Cake
- 2 tablespoon chopped toasted pecans
- Preheat the oven to 325F and grease a 9×5 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, 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.