Low-Carb Gingerbread & Walnut Loaf
Lauren Lester- Ready in 35m
- 3.9 g net carbs
- 249 kcal
- Serves 8
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This keto Gingerbread Loaf is perfect for fall and winter! The warming spices like ginger, cinnamon, and clove create a delicious cake base that’s then topped off with a decadent cream cheese frosting.
The walnuts on the top make for a great added crunch. However, if you’re nut free feel free to leave them off. For only 3.8 net carbs this is definitely a low-carb dessert that you want to have in your back pocket this time of year.
Note that if you need to substitute almond flour for coconut flour, I'd use about 2 cups (200 g/ 7.1 oz) of almond flour, and also use just 3 eggs. This will produce fluffier/less dense texture.
Step-by-step
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a 20 x 10 x 5 cm (8.5" x 4.5" x 2.5") loaf pan. In a large bowl whisk together the eggs, vanilla and the melted butter.
Add in the Swerve, coconut flour and baking powder.
Add the gingerbread spice mix.
Mix just until combined.
Pour the batter into the loaf pan and bake for about 25-30 minutes (I used a wide loaf pan), or up 40-45 minutes if using a regular loaf pan. The top should be golden and a toothpick inserted into the middle comes out clean. Cool completely before removing from pan.
In a small bowl beat the icing ingredients (except walnut pieces) together using a hand mixer.
Top the loaf with the icing and sprinkle with walnuts before serving. Store in an airtight container in the refrigerator for up to 5 days.
Recipe
Low-Carb Gingerbread & Walnut Loaf
★★★★☆4.3A healthy twist on a festive treat. This quick & easy, low-carb gingerbread loaf is topped with creamy vanilla ...
- Hands on
- 15m
- Overall
- 35m
- Servings
- 8
- 3.9 g
- Net carbs
- 6.9 g
- Protein
- 22.2 g
- Fat
- 249
- kcal
Ingredients makes 8 servings
- Loaf:
- Icing:
- DIY Gingerbread Spice Mix:
Instructions
Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a 20 x 10 x 5 cm (8.5" x 4.5" x 2.5") loaf pan. In a large bowl whisk together the eggs, vanilla and the melted butter.
Add in the Swerve, coconut flour and baking powder.
Add the gingerbread spice mix.
Mix just until combined.
Pour the batter into the loaf pan and bake for about 25-30 minutes (I used a wide loaf pan), or up 40-45 minutes if using a regular loaf pan. The top should be golden and a toothpick inserted into the middle comes out clean. Cool completely before removing from pan.
In a small bowl beat the icing ingredients (except walnut pieces) together using a hand mixer.
Top the loaf with the icing and sprinkle with walnuts before serving. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition per serving, 1 slice
Carbs 6%Protein 11%Fat 83% of calories
- Net carbs
- 3.9 g
- Total carbs
- 29.7 g
- Fiber
- 3.2 g
- Sugars
- 2.7 g
- Protein
- 6.9 g
- Fat
- 22.2 g
- Saturated fat
- 12.4 g
- Calories
- 249 kcal
- Sodium
- 158 mg · 6.88% RDA
- Magnesium
- 19 mg · 4.66% RDA
- Potassium
- 124 mg · 6.18% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 3.1 g | 2.4 g | 36 |
| Butter, unsalted, grass-fed | 0 g | 0.1 g | 11.5 g | 102 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.9 g | 0 g | 0 g | 4 |
| Coconut flour, organic | 1.2 g | 2 g | 1.7 g | 41 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) | 0.5 g | 0.1 g | 0 g | 2 |
| Cream cheese, soft (full-fat) | 0.5 g | 1.1 g | 4.2 g | 37 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.3 g | 0 g | 0 g | 1 |
| Walnuts, nuts | 0.3 g | 0.6 g | 2.4 g | 24 |
| Total | 3.9 g | 6.9 g | 22.2 g | 249 |
Serving size 1 slice
- Gluten free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (28)
This was the first time when I made a gingerbread loaf and it was an aswesome experience and the loaf was great and very delcious! Thanks a lot for sharing this recipe
Thank you, glad you enjoyed!
Delicious!!! Y wonder if it would be a little less dense if I add baking powder....
Hi Carla, do you mean using more baking powder? You could add half to one more teaspoon - it will make it fluffier 😊
If I make the ginger cake and leave out the icing and walnuts can I freeze it? TIA
Absolutely! That will be perfect for freezing 😊
Why can't I print out your recipe? When I click on the print button it goes to a downloadable version that won't print
Hi Linda, the downloadable version is a PDF which can be either saved or printed. When you select "print" you can either proceed to print it on paper or "save" as PDF. I hope this helps!
Any ideas for a dairy free version? It sounds so good!
I'd use coconut oil or palm shortening instead of butter (or ghee if you can tolerate it). Then you can use coconut cream for frosting - the thick "creamed" part when you put a can of coconut milk in the fridge 😊
I made this last month and it was really awesome. I forgot to buy nuts, so I toasted coconut flakes that I had in the cupboard. Not only did it look good but tasted great. And a few days later i ate some with breakfast with softened butter on it. Like "bread" and butter. Was really fantastic.
Thank you for your lovely feedback!
Like the flavor of this loaf and the density of the coconut flour version is great. Have one problem, the same problem I have with a pound cake recipe of yours and one I do not have with other keto baked goods...I have to bake it about twice as long as the recipe states. Hmmm. Still good though.
That's interesting! I suppose it's the size of the loaf pan? this one is quite wide which means that the loaf is not as tall as with other loaf pans. I'll add a note to the recipe - thank you!
Missing in the directions is adding vanilla extract to eggs and butter.
Thank you so much! - fixed!
Perfect! I'm going to make this for a holiday party 🎉 I'm going to. Based on the reviews-thank you! - I know it will be a hit! May make two so we have one!
Thank you Robin, enjoy! 😊
If I substitute almond flour for the coconut flour should I decrease the amount of eggs? This looks really good.
Hi Diane, I included a note under the ingredients (you are right, I'd use fewer eggs too!). I hope this helps!
Hi I don’t use coconut flour. How much almond flour can I use? Thank you
Hi Kayla, check out the note under the list of ingredients 😊
My husband & I loved this Gingerbread loaf! I used just 1/4 of the gingerbread spice mix (as cited in recipe) though as I’m breastfeeding and my babe is sensitive to spices. Flavour was still spot on - will definitely be making again for a Christmas treat! Thanks Lauren!
Thank you Rayme I'm happy you enjoyed!
Omg Lauren! Thank you!! I’ve been waiting for this one!!!!!
Enjoy! ❤️
I started to put this together and realized I did not have enough coconut flour so ended up using coconut flour and almond flour. Really quite nice. The spice combination is a good sub for the traditional molasses in gingerbread. My husband loved it so will be a keeper for sure. Thank you!
Thank you Elle, I'm glad you enjoyed! 😊