Low Carb Frosted Gingerbread LoafMoist, sweet and subtly spiced our Low Carb Frosted Gingerbread Loaf is the perfect addition to your festive celebrations.

The un-frosted loaf can be frozen for up to 3 months. To defrost, just remove the cake from the freezer and leave in the fridge overnight, it will be ready to ice in the morning.

Have you tried our Very Merry Eggnog Cheesecakes? They’re one delicious Christmas dessert that you’ll be making all year round!

We love Natvia sweetener and understand that it can be difficult to find in other countries, if you cannot get your hands on it we recommend granulated Erythritol for the loaf and powdered Erythritol for the icing.

We’ve designed the recipe to make 10 generous serves. The loaf can be sliced into smaller pieces to suit your macro-nutrient requirements.

Low carb, keto frosted gingerbread loaf recipe

Ingredients for Making Your Low Carb Frosted Gingerbread Loaf:

Loaf

Frosting

Instructions for Making Your Low Carb Frosted Gingerbread Loaf:

Loaf

  1. Preheat your oven to 165C/330F.
  2. Add the butter and Natvia to your stand mixer and cream on medium speed using the whisk attachment.
  3. Add the vanilla, egg and cream cheese and combine.
  4. In a mixing bowl, add the remaining loaf ingredients and mix together.
  5. Gently fold the dry ingredients into the stand mixer.
  6. Pour the batter into a 9x5in loaf tin, lined with parchment.
  7. Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
  8. Allow the loaf to sit in the tin for 15 minutes before removing to a wire cake rack to cool completely.

Frosting

  1. In your stand mixer, combine the cream cheese, vanilla and Natvia Icing Mix. Mix on medium speed until smooth.
  2. Spread over the cooled loaf and top with the chopped walnuts. Cut into 10 slices and enjoy. 

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop-down menu on the recipe card below.

If you want to make a larger batch of Low Carb Frosted Gingerbread Loaf, simply adjust the serving amounts in our easy to use recipe card below. 

Low Carb Frosted Gingerbread Loaf (Gluten Free, Grain Free, Sugar Free, Keto)
low carb gingerbread christmas recipe
Low Carb Frosted Gingerbread Loaf
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Moist, sweet and subtly spiced our Low Carb Frosted Gingerbread Loaf is the perfect addition to your festive celebrations.
Servings Prep Time Cook Time Passive Time
10serves 15minutes 50minutes 1hour
Servings Prep Time
10serves 15minutes
Cook Time Passive Time
50minutes 1hour
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Loaf
    1. Preheat your oven to 165C/330F.
    2. Add the butter and Natvia to your stand mixer and cream on medium speed using the whisk attachment.
    3. Add the vanilla, egg and cream cheese and combine.
    4. In a mixing bowl, add the remaining loaf ingredients and mix together.
    5. Gently fold the dry ingredients into the stand mixer.
    6. Pour the batter into a 9x5in loaf tin, lined with parchment.
    7. Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
    8. Allow the loaf to sit in the tin for 15 minutes before removing to a wire cake rack to cool completely.
    Frosting
    1. In your stand mixer, combine the cream cheese, vanilla and Natvia Icing Mix. Mix on medium speed until smooth.
    2. Spread over the cooled loaf and top with the chopped walnuts. Cut into 10 slices and enjoy.
      Loaf
      1. Preheat your oven to 165C/330F.
      2. Add the butter and Natvia to your stand mixer and cream on medium speed using the whisk attachment.
      3. Add the vanilla, egg and cream cheese and combine.
      4. In a mixing bowl, add the remaining loaf ingredients and mix together.
      5. Gently fold the dry ingredients into the stand mixer.
      6. Pour the batter into a 9x5in loaf tin, lined with parchment.
      7. Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
      8. Allow the loaf to sit in the tin for 15 minutes before removing to a wire cake rack to cool completely.
      Frosting
      1. In your stand mixer, combine the cream cheese, vanilla and Natvia Icing Mix. Mix on medium speed until smooth.
      2. Spread over the cooled loaf and top with the chopped walnuts. Cut into 10 slices and enjoy.
      Recipe Notes

      Nutrition Facts
      Low Carb Frosted Gingerbread Loaf
      Amount Per Serving
      Calories 275 Calories from Fat 234
      % Daily Value*
      Total Fat 26g 40%
      Saturated Fat 12g 60%
      Polyunsaturated Fat 3g
      Monounsaturated Fat 5g
      Cholesterol 56mg 19%
      Sodium 95mg 4%
      Potassium 72mg 2%
      Total Carbohydrates 4g 1%
      Dietary Fiber 2g 8%
      Sugars 1g
      Protein 6g 12%
      Vitamin A 12%
      Vitamin C 0.2%
      Calcium 5%
      Iron 4%
      * Percent Daily Values are based on a 2000 calorie diet.