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November 7, 2017

Gingerbread Loaf Cake with Maple Frosting

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

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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. 

Low Carb Gingerbread Loaf Cake with Maple Frosting

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.

Keto Gingerbread Loaf - grain-free and sugar-free

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.

Easy Low Carb Gingerbread Loaf Cake

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.

Low Carb Keto Gingerbread Loaf Recipe

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.


The sugar-free Maple Cream Cheese Frosting is just divine!

4.73 from 11 votes
The sugar-free Maple Cream Cheese Frosting is just divine!
Print
Gingerbread Loaf Cake with Maple Frosting
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

 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!

Course: Dessert
Cuisine: Dessert
Servings: 12
Calories: 335 kcal
Ingredients
Gingerbread Loaf Cake
  • 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
Maple Frosting
  • 4 ounces cream cheese softened
  • 3 tbsp powdered Swerve Sweetener
  • 4 to 6 tbsp heavy cream
  • 1 tsp maple extract
Optional Garnish
  • 2 tbsp chopped toasted pecans
Instructions
Cake:
  1. Preheat the oven to 325F and grease a 9x5 inch loaf pan very well.
  2. 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. 
  3. 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. 
  4. 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. 
Frosting:
  1. 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. 
  2. Spread the frosting over top of the cooled cake and sprinkle with the chopped pecans. 
Nutrition Facts
Gingerbread Loaf Cake with Maple Frosting
Amount Per Serving (1 slice (1/12th of loaf))
Calories 335 Calories from Fat 265
% Daily Value*
Fat 29.47g45%
Carbohydrates 8.42g3%
Fiber 3.57g14%
Protein 10.12g20%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Bread, Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, cream cheese, gingerbread, maple

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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. Jen says

    November 7, 2017 at 9:27 am

    Ohhhhh! I have been thinking lately about looking to see if you have any gingery recipes – – gingerbread itself, or Ginger Snaps. I’m so glad to see this one and the whoopie pies. The really cool thing about this one is that I absolutely adore maple and really miss things made with maple syrup. I am really looking forward to cream cheese frosting flavored with maple extract! Thank you so much for all of your recipes!!

    Reply
  2. Jenny says

    November 7, 2017 at 9:41 am

    Omg you’ve answered my holiday prayers…….gingerbread! Can I skip the protein part of the recipe? Also if you have any recipes for a low carb gingersnap that would be wonderful~

    Reply
    • Carolyn says

      November 7, 2017 at 12:30 pm

      Do not skip the protein powder, as the cake won’t rise as well and won’t hold its shape as well. But you can use egg white protein instead. http://amzn.to/2yes3lm

      Reply
      • Gill Le Fevre says

        November 7, 2017 at 4:17 pm

        Would soy protein powder also work? I don’t really understand the different types and when they can be substituted… Thanks!!

        Reply
        • Carolyn says

          November 7, 2017 at 6:31 pm

          It will work fine.

          Reply
          • JENNIFER ASHER says

            November 8, 2017 at 8:27 am

            I was wondering if a vegan protein would work because I can’t have dairy 🙁 thx

          • Carolyn says

            November 8, 2017 at 8:30 am

            It should. So would egg white protein powder.

  3. Beth says

    November 7, 2017 at 12:20 pm

    I too am curious about the addition of the whey protein powder? any ideas for a substitute?
    sounds like a good recipe, though! can’t wait to try it!

    Reply
    • Carolyn says

      November 7, 2017 at 12:31 pm

      Please see my response to the other commenter.

      Reply
      • Janine says

        December 10, 2019 at 9:29 am

        Hi there, would flaxseed meal be okay instead of protein powder? Seems to upset my stomach Tremendously

        Reply
        • Carolyn says

          December 10, 2019 at 12:00 pm

          Skip the whey protein or use egg white powder, but don’t sub with flax. It will thicken the batter too much.

          Reply
          • Janine Park says

            December 18, 2019 at 4:45 pm

            Okay thanks so much. What about Pshyuloum husk?

          • Carolyn says

            December 18, 2019 at 5:07 pm

            Not a good sub there, either. Sorry, but protein is protein is protein. The only sub is another protein, except collagen protein because it makes it very gummy.

  4. Esther A Robison says

    November 7, 2017 at 12:56 pm

    I’m so excited about this recipe Carolyn. Thanks. Hope we can talk you into ginger snaps ! You are the best !

    Reply
    • Carolyn says

      November 7, 2017 at 6:28 pm

      Gingersnaps will be up on the Swerve website very soon!

      Reply
      • CeeJoy says

        August 30, 2019 at 7:02 pm

        I’m going to try this in my DASH mini waffle maker and Waffle Bowl maker.
        Bet would do well for cupcakes, too, but carbs might change.
        I’ve been missing the Gingersnap mini bagels at Jason’s Deli… THANK YOU!

        Reply
  5. Judy Brickey says

    November 7, 2017 at 5:48 pm

    I love your cook book , I especially love your recipe for breakfast waffle muffins. Using your cookbook has made my cutting carbs so easy. Thank you for your work

    Reply
    • Carolyn says

      November 7, 2017 at 6:32 pm

      So glad to hear it!

      Reply
  6. Sheila says

    November 7, 2017 at 7:49 pm

    This looks so darn delicious! I have what protein isolate. Is that okay?

    Reply
    • Carolyn says

      November 8, 2017 at 8:46 am

      That should work.

      Reply
  7. Rachel says

    November 8, 2017 at 3:30 am

    Can you sub THM baking blend?

    Reply
    • Carolyn says

      November 8, 2017 at 8:41 am

      Baking blend is much drier so you may need to add more egg and more butter.

      Reply
  8. Susan says

    November 8, 2017 at 9:12 am

    Made this last night, had for breakfast this morning with our espresso…

    LOVE.

    Reply
  9. Melissa Litchfield says

    November 8, 2017 at 11:46 am

    Just made this yesterday for my birthday! Yummy! Tastes more like chocolate but could have been the spice combo I used 🙂

    Reply
  10. Erica says

    November 8, 2017 at 1:37 pm

    Carolyn, you are not just a studious recipe creator, but a very kind and patient one as well. =) Thanks for this one; I look forward to it.

    Reply
  11. Stephanie KL says

    November 9, 2017 at 2:24 pm

    I want to use 9 x 13 pan, should the recipe be doubled for each ingredient? If not, what suggestions do you have? What should the baking time be?

    Reply
    • Carolyn says

      November 9, 2017 at 4:39 pm

      It depends on how thick you want it to be. I’d probably go for 1 to 1 1/2 times the amount, doubling it would be a huge cake. Baking time…depends on how thick you make it! if just doing the regular amount, then probably no more than 30 minutes.

      Reply
      • Stephanie KL says

        November 9, 2017 at 9:06 pm

        Thanks for your response. I had all of my ingredients at room temperature and ready to go so I just doubled everything. I baked it at 325 for 45 minutes and it was done perfectly. The cake rose to the top of the 9 x 13 pan. The frosting will be put on tomorrow and the cake will be eaten on Saturday at a church function. Judging by the great aroma in the kitchen, I know it will be good. I’ll report back.

        Reply
        • Carolyn says

          November 9, 2017 at 9:29 pm

          Good to know. It’s going to feed a lot of people! 🙂

          Reply
          • Stephanie KL says

            November 11, 2017 at 6:31 pm

            Exactly! That’s why I used a 9 x 13 pan for easier distribution. We had about 20 people and everyone enjoyed it. It would also have been great with a cup of coffee in the morning. Way to go Carolyn, you did it again!

  12. Julie says

    November 10, 2017 at 11:30 am

    Any clues on how to transition the recipe to muffins/cupcakes? I love the portion control and complete serving ease of individual servings.

    Reply
  13. Susan says

    November 11, 2017 at 1:04 pm

    This turned out wonderful. I used a collagen protein powder and worked just fine. This could be made as a chocolate cake also leaving out the gingerbread spices. Everyone loved it. Thank you

    Reply
  14. Cecile says

    November 11, 2017 at 2:53 pm

    Wow, right up my alley….however my husband does not like chocolate, (I know?) Would it work without the cocoa powder. Thanks

    Reply
    • Stephanie KL says

      November 11, 2017 at 10:17 pm

      Having made this, I can honestly say that if your husband didn’t know what the ingredients were, he wouldn’t suspect that there was any chocolate in it. The dominant flavors are ginger and the maple.

      Reply
    • Carolyn says

      November 12, 2017 at 8:29 am

      He’s not going to taste chocolate at all…cocoa powder here is for colour because I can’t add tons of molasses like a true gingerbread.

      Reply
  15. Cecile says

    November 12, 2017 at 9:33 am

    Great, I am on it,,thanks a bunch. Will report back!

    Reply
  16. Jean B. says

    November 12, 2017 at 11:49 am

    For some strange reason, I sometimes crave gingerbread, so it is great that you, the low-carb baking guru, have perfected such a recipe. I assume I can leave out the cocoa, which would probably give me migraine headaches. I was going to ask whether I should compensate for those lost 2 Tbsps of a dry ingredient, but then I started thinking that carob might work very well with the spicing. Thanks again for another great recipe!

    P.S. I just picked up my copy of your cookbook from my favorite independent book shop. Yay!

    Reply
  17. spirals says

    November 13, 2017 at 1:42 am

    I have all the ingredients including whey powder which I keep on hand for making my smoothies creamy instead of icy. I was wondering what to do with it in the winter. I could also see making this without the spice and then crushing sugar-free peppermint candies to put into the frosting. Or I could make it into a lemon cake. It’s such a good base mixture that the possibilities are endless.

    Reply
  18. Christine says

    November 15, 2017 at 1:14 pm

    I made this last night, the only change I made was
    Cutting down the ginger to 2 teaspoons. I don’t care for a strong ginger taste. It was absolutely delicious!
    Thank you for all your amazing recipes!

    Reply
  19. Maureen says

    December 3, 2017 at 11:56 am

    This looks great but I am supposed to avoid almonds. Is there a decent substitute?

    Reply
    • Carolyn says

      December 3, 2017 at 1:12 pm

      Sunflower seed flour…but you really need to add a tbsp of acid like lemon juice because it can react with baking powder to give a greenish colour.

      Reply
  20. kelly says

    December 6, 2017 at 6:18 pm

    We just made your gingerbread with maple frosting and that frosting inspired us. We usually make your cannoli ice cream…sometimes twice a week. =) Here’s our inspiration:
    maple brown sugar choc chip ice cream
    1 cup heavy whipping cream
    1/4 cup swerve
    1/2 cup ricotta cheese
    3 oz cream cheese
    1/4 cup truvia brown sugar (or sukrin gold)
    1/3 cup choc chips
    follow the same directions as your ice cream.

    SO good. You have given us so much confidence with your recipe that we thought we could do it. Thanks for the recipes and inspiration! . =)

    Reply
    • Carolyn says

      December 6, 2017 at 6:42 pm

      Sounds good!

      Reply
      • Kelly says

        December 6, 2017 at 9:43 pm

        Forgot to add the 1 1/2 tsp of maple flavoring And the choc chips are Lily’s.

        Just served it for dessert and it was amazing!!

        The gingerbread is a hit too! 🙂

        Reply
  21. Emily says

    December 9, 2017 at 10:03 pm

    I am a Starbucks barista and I would MUCH rather have this than our gingerbread! Ours has a weird candied ginger in it that gives it a strange texture; the maple frosting on this reminds me of the old maple walnut muffin we used to have. Delicious!

    Reply
  22. Linda says

    December 11, 2017 at 4:09 pm

    Any suggestions as to baking time when using mini loaf pans that are about 3” by 5” by 2”? I’d love to give these as gifts but a whole loaf would be too much for most people.

    Reply
    • Carolyn says

      December 11, 2017 at 7:09 pm

      I have another mini loaf recipe on this blog…search for that (it’s cranberry lime) and it should give you a guideline.

      Reply
  23. Linda says

    December 13, 2017 at 8:42 am

    I added the ingredients based on the written directions, not based on the list, and almost forgot the baking powder since its not listed in #2 of the written directions. I realized the omissiom at the very end after mixing the wet ingredients. Fortunately, I didnt leave it out altogether! Everything turned out ok thankfully!

    Reply
    • Carolyn says

      December 13, 2017 at 8:56 am

      Thanks for the heads up.

      Reply
  24. Patricia Schneider (Tricia) says

    December 22, 2017 at 8:22 pm

    Carolyn, Thank you for this recipe. I want to make gingerbread for Christmas dinner and this recipe is perfect. I am a newly diagnosed diabetic (Type 2) and my Diabetic Educator put me on the keto diet. This is a hard time of the year to learn to cut carbs because all the holiday goodies are full of them but finding people like you who have lived this lifestyle for a long time helps. I am actually surprised at how good some of the low carb dishes are and how many carb free items I can eat—although I do tend to watch my salt intake and total calories. I made my pumpkin pie at Thanksgiving with spelt flour in the crust and truvia in the filling. It was very good and I actually liked the crust made with the spelt flour better than the regular flour.

    Reply
  25. Robin says

    February 1, 2018 at 9:56 pm

    5 stars
    I made this and put it in a cupcake tin instead – Delicious breakfast muffins without the frosting!! It made about 14 and I cooked roughly 20 minutes. thank you!

    Reply
  26. Meghan says

    March 21, 2018 at 7:44 pm

    5 stars
    Omg, this is SO YUMMY and SO SATISFYING!! Funny, though, I used imitation maple flavoring and my frosting turned pale brown. How is this one so white? So good, though. So happy right now. Thank you, Carolyn!

    Reply
    • Carolyn says

      March 22, 2018 at 7:12 am

      I think some maple flavourings have more colour than others. Mine is brownish but it doesn’t make the whole frosting brown.

      Reply
  27. Betsy Bek says

    April 19, 2018 at 4:19 am

    5 stars
    Delicious cake, exactly like the picture, no sinking in afterwards, great taste!
    This is one of my favorites now, thank you!!!!

    Reply
  28. Heather Overmyer says

    October 8, 2018 at 5:49 pm

    Hello! I have whey protein isolate instead of whey protein powder. Is it interchangeable? Can I compensate for the difference with other ingredients?
    Thanks!

    Reply
    • Carolyn says

      October 9, 2018 at 8:19 am

      It should work fin in this recipe.

      Reply
  29. Abigail says

    November 24, 2018 at 2:39 pm

    5 stars
    Why do you use the whey protein powder? Can I get it or a good brand from Walmart? (It takes an hour to get to a Publix or health food store.

    Reply
    • Carolyn says

      November 24, 2018 at 3:34 pm

      Gluten is a protein and in the absence of gluten, another dry protein helps baked goods rise and hold their shape.

      Reply
  30. Sue says

    November 25, 2018 at 1:08 am

    How do you store this? Should it be refrigerated? Thank you.

    Reply
  31. Beth Antognioni says

    November 25, 2018 at 5:35 pm

    Can I use quest vanilla milkshake powder in this recipe?

    Reply
    • Carolyn says

      November 25, 2018 at 10:34 pm

      I wish I could tell you but I have no idea what’s in that.

      Reply
  32. Susanne says

    December 6, 2018 at 3:37 am

    Is this good without the icing?

    Reply
    • Carolyn says

      December 6, 2018 at 10:19 am

      Yes, quite good.

      Reply
  33. Cheryl says

    December 15, 2018 at 12:18 pm

    5 stars
    I have been looking for a low carb gingerbread for my mom who is a T2 diabetic. I made this for her and she is so happy! The entire family loved this (past tense as it is all gone). Will be making another one today. Thank you for all your hard work developing such excellent recipes.

    Reply
    • Carolyn says

      December 15, 2018 at 1:21 pm

      So glad to hear it!

      Reply
  34. Virginia says

    December 16, 2018 at 7:44 pm

    3 stars
    Overall very bland. Will need to look as the slice mixture more closely. Frosting worked out well. Good moisture content. Not sure I will make again

    Reply
  35. Robyn says

    April 11, 2019 at 8:27 am

    5 stars
    Five Stars! I followed this recipe exactly and it turned out perfect. Everyone loved it! Such a beautiful flavour. Thank you, Carolyn! 😚

    Reply
  36. Darlene says

    September 14, 2019 at 8:04 am

    Can’t wait to add this to my fall recipes! I was wondering, now that Swerve has a “brown” option, could that be used in this recipe?
    Thanks for any suggestions

    Reply
    • Carolyn says

      September 14, 2019 at 8:15 am

      Absolutely, it’s perfect for it.

      Reply
  37. Glynis Ratcliffe says

    December 4, 2019 at 10:44 pm

    5 stars
    Just popping in to say how delicious this recipe turned out! I spent 2 years on pumpkin spice keto treats, but this tops them all. And it’s so decadent, I don’t feel the need to eat more than a serving. Thank you!!

    Reply
  38. Stephanie says

    December 17, 2019 at 2:22 pm

    I’m new to all this, is there a way to make the frosting dairy free? I’m sure it would be great plain, but for holidays I’d like to make it special.

    Reply
    • Krista Clarke says

      December 27, 2019 at 10:22 am

      You could use coconut cream and whip it just like whipping cream. If you can get cans of straight cream, just refrigerated a can or two of full fat coconut milk overnight and use the solid fat off the top. Fabulous if you don’t mind the coconut flavor.

      Reply
  39. Krista Clarke says

    December 27, 2019 at 10:19 am

    This is hands down the best gingerbread recipe I’ve ever made, keto or otherwise. It’s so moist and flavorful, and universally loved by everyone I serve it to. I often make mini muffins instead of a loaf (easier to avoid inhaling the entire recipe in one sitting), and the cook time is about 15 minutes. Or 22 for regular size muffins. Thank you so much for yet another incredible way to make my holidays delicious, and keep my gluten free and keto friends happy, too.

    Reply
  40. APRIL A RICHEE says

    July 20, 2020 at 8:55 am

    5 stars
    Made this yesterday and it was so good

    Reply
  41. Kimberley Fletcher says

    October 29, 2020 at 6:25 pm

    5 stars
    I just made this and it’s so good! Tge make cream cheese frosting is so good I could eat it by tge spoonful!

    Reply
    • Kimberley Fletcher says

      October 30, 2020 at 4:45 pm

      Dear Lord my typos!!
      The maple cream cheese frosting is so good I could eat it by the spoonful.

      Reply
  42. Gina says

    December 17, 2020 at 10:36 pm

    4 stars
    Just made this, following recipe exactly! It’s my first time to use whey protein. I’m really pleased with the texture and the way it holds together — like regular cake! I will look for other baking recipes using whey protein from now on.

    I will say, it doesn’t taste like gingerbread. I’m not sure what it tastes like other than a mild, spicy chocolate. Very good, though! Just not gingerbread as I remember gingerbread. Maybe it needs more ginger? Thank you for this recipe! I’m glad I can eat cake while doing keto over Christmas and not feel deprived.

    Reply
    • Carolyn says

      December 18, 2020 at 1:38 pm

      Hi Gina… if your ground ginger is on the older side, it can lose flavor and potency. So yes, add more or get some new stuff!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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