This delicious keto gingerbread cake isn’t just perfect for the festive season. It’s the ideal accompaniment with tea, coffee, or dessert all year round. This keto gingerbread cake is moist and easy to make with only 2g net carbs per slice.
Gingerbread cake is the perfect low-carb dessert for any occasion.
Store in the fridge for up to one week. The un-frosted loaf can be frozen for up to 3 months. To defrost, remove the cake from the freezer and leave it in the fridge overnight. It will be ready to ice in the morning.
Try our Eggnog Cheesecakes. They’re one delicious keto dessert you’ll make all year round!
We’ve designed this low-carb gingerbread cake recipe to make ten generous servings. The gingerbread loaf can be sliced into smaller pieces to suit your requirements.
Keto Gingerbread Ingredients
- ½ cup of softened butter
- ½ cup of Natvia
- ½ teaspoon of Vanilla Extract
- 4 ounces of Cream Cheese, softened
- 1 large Egg
- 1 ½ cups of Almond Flour
- 1 1/2 teaspoons of Baking Powder
- 2 teaspoons of Ginger, ground
- 1 teaspoon of Cinnamon, ground
- ½ teaspoon of Cloves, ground
- ½ teaspoon of Nutmeg, ground
- 1 pinch of Salt
Keto Gingerbread Frosting Ingredients
- 4 ounces of Cream Cheese, softened
- 1 teaspoon of Vanilla Extract
- 1.5 ounces of Natvia Icing Mix
- ¼ cup of Walnuts, roughly chopped
How To Make Keto Gingerbread
- Preheat your oven to 165C/330F.
- Add the butter and Natvia to your stand mixer and beat on medium speed using the whisk attachment.
- Add the vanilla, egg, and cream cheese and combine.
- In a mixing bowl, add the remaining loaf ingredients and mix them.
- Gently fold the dry ingredients into the stand mixer.
- Pour the batter into a 9x5in loaf tin lined with parchment.
- Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
- Allow the loaf to sit in the tin for 15 minutes before removing it to a wire cake rack to cool completely.
How to Make Keto Gingerbread Frosting
- In your stand mixer, combine the cream cheese, vanilla, and Natvia Icing Mix. Mix on medium speed until smooth.
- Spread over the cooled loaf and top with the chopped walnuts. Cut into ten slices and enjoy.
Keto Gingerbread Cake (2g Carbs)
Unit Conversion
Ingredients
Loaf
- 1/2 cup Unsalted Butter softened
- 1/2 cup Natvia (aka Swerve)
- 1/2 teaspoon vanilla extract
- 4 ounces Cream Cheese softened
- 1 large Egg
- 1 1/2 cups almond flour
- 1 1/2 teaspoons Baking Powder
- 2 teaspoons Ginger ground
- 1 teaspoons cinnamon ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon nutmeg ground
- 1 pinch Salt
Frosting
- 4 ounces Cream Cheese softened
- 1 teaspoon vanilla extract
- 1.5 ounces natvia icing mix
- 2 tablespoons walnuts chopped
Instructions
Loaf
- Preheat your oven to 165C/330F.
- Add the butter and Natvia to your stand mixer and beat on medium speed using the whisk attachment.
- Add the vanilla, egg and cream cheese and combine.
- In a mixing bowl, add the remaining loaf ingredients and mix together.
- Gently fold the dry ingredients into the stand mixer.
- Pour the batter into a 9x5in loaf tin, lined with parchment.
- Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
- Allow the loaf to sit in the tin for 15 minutes before removing to a wire cake rack to cool completely.
Frosting
- In your stand mixer, combine the cream cheese, vanilla and Natvia Icing Mix. Mix on medium speed until smooth.
- Spread over the cooled loaf and top with the chopped walnuts. Cut into 10 slices and enjoy.
Notes
Nutrition
Did you know that all of our Keto Recipes are gluten-free? Because we don’t use any grains or flour that contain it.
Adjust the serving amounts above to make a larger batch of this Keto Gingerbread Recipe.
It is absolutely fantastic! I am eating this ginger bread right now! Thanks a lot for this recipe! I’m from Brazil
Hello Sandra, glad you’re enjoying the ginger bread. Hope to visit Brazil one day.
I love everything ginger! Gingerbread, ginger snaps, pickled ginger, ginger tea…etc etc. I must say, this is the most delicious cake/loaf I have ever tasted. The crumb is perfection and the taste…divine!!!!! Winner winner ginger dinner.
M! You sound like my Nana, she is the ginger queen of our family. I’m so glad you enjoyed it!
Have you tried our Keto Ginger Snap Cookies?
Absolutely amazing! It’s delicious and so simple. I’m not a huge fan of natvia but the spices helped to mask the aftertaste that I find using natvia. I did drop my oven lower as it’s fan forced and a hot oven (to 150C) and it took 55min.
Hi! I’m brand new to the Keto diet. Most other recipes like this have called for Swerve sweetener… Is it ok to swap the Natvia for Swerve?
Thanks!
Hi Valerie,
We don’t have swerve in Australia, but you can certainly swap out any sweetener we suggest for one that you prefer. I hope that helps.
Gerri
Hi! I was wondering what can be substituted for the natvia icing mix. I’m excited to try this!
Thank you for posting it with both conversions!
Hi Andrea,
You can use your preferred powdered or confectioners sweetener.
Gerri
I can’t thank you enough for this. It is the most amazing cake I’ve ever had, low carb or otherwise. Brilliant taste, texture and an instant favourite. I love you for making this possible! Anne.x
Hi Anne,
You’re so sweet! Thank you for your lovely comment, it’s made my day brighter.
Gerri