Low-Carb Gingerbread Loaf made sugar-free, grain-free and dairy-free with fresh ginger and cinnamon for a warmly-spiced healthier gingerbread recipe.
Moist, dense, loaded with holiday flavor and sugar-free, this gingerbread is amazing for snuggling up fireside in your fuzzy socks and a mug of tea or coffee.
…And I suppose you can share it with friends and family 😉
How do you feel about the gingerbreads?
I’m pretty ambivalent toward gingerbread cookies, but anything else that’s gingerbread related, I am all in!!
Hook line and sinker!
Initty in in in!
For this edition of gingerbread in paradise, we’re going full-tilt low-carb using almond flour and coconut flour. This is an extra interesting approach to gingerbread since it doesn’t include molasses. Check it out.
How to Replace Molasses For Low-Carb?:
It turns out, you can replace molasses with sugar-free brown sugar and you still get a nice rich sweet flavor. It doesn’t taste quite as big and bold as molasses, but because we’re adding plenty of fresh ginger and cinnamon, we achieve that traditional gingerbread flavor and you’re not going to miss the molasses!
And the great news is, if you don’t like molasses, you’ll be pumped about the fact that this gingerbread is molasses-free.
Ingredients for Low-Carb Gingerbread Loaf:
For the Loaf/Cake: Almond flour, coconut flour, sugar-free brown sugar, eggs, coconut oil, fresh ginger, ground cinnamon, vanilla extract, cinnamon, ground nutmeg and baking soda. This combination of all of these yields a moist sweet loaf that is BLASTED with spicy holiday flavor, just like a good gingerbread loaf should be.
Optional Glaze: Sugar-free confectioners sweetener and water. That is it! If you want to get fancy, you can add pure vanilla extract, sea salt, and/or use butter instead of water, but the plain jane glaze takes you to yum town as is. Wonder what’s sprinkled on top? More sugar-free brown sugar! It’s definitely not needed for sweetness, but I like it for texture and richness.
How to Make Low-Carb Gingerbread:
Preheat the oven to 350 degrees F and line an 8” x 5” loaf pan with parchment paper.
Add all of the ingredients to a blender and blend until combined. You may need to scrape the sides with a rubber spatula and re-start the blender to get it to incorporate. The batter will be very thick! This is normal. Don’t worry, it’s all going to work.
Transfer the batter to the parchment-lined pan and smooth into an even layer. Bake 40 to 45 minutes, until the edges are golden-brown and the center has set up.
Allow gingerbread to cool at least 30 minutes.
If desired, make the glaze by stirring together the sugar-free confectioners and water in a bowl until smooth and creamy. Drizzle the glaze liberally over the bread and smooth it into a layer (or make funky designs…get on with your bad self).
Sprinkle with sugar-free brown sugar to make it look extra cool.
Slice and serve.
- If you don’t follow a low-carb diet, you can replace the sugar-free brown sugar with 1/2 cup coconut sugar + 3 tablespoons molasses.
- Use butter instead of coconut oil.
- Replace the almond flour with hazelnut flour.
- Don’t make any substitutions for the coconut flour. It’s very absorbent and can’t be replaced with anything else without making many alterations to the rest of the recipe.
Enjoy this beautiful bundle of holiday cheer!
More Keto Dessert Recipes:
- Keto Eggnog
- Keto Chocolate Pie
- Keto Shortbread Cookies
- Low-Carb Peanut Butter Fudge
- Keto Cranberry Orange Bread
- Keto Snickerdoodles
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 4 eggs
- 2/3 cup sugar-free brown sugar
- 2 tsp pure vanilla extract
- 1/3 cup coconut oil, melted, or butter
- 1 1/2 Tbsp fresh ginger, peeled and grated
- 1 1/2 cups superfine almond flour
- 1/3 cup coconut flour
- 1 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg, optional
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 2 cups sugar-free confectioners sugar
- 5 Tbsp water, adjust as needed
- 1 Tbsp Sugar-free brown sugar, for sprinkling on top, optional
- Preheat the oven to 350 degrees F and line an 8” x 5” loaf pan with parchment paper.
- Add all of the ingredients to a blender and blend until combined. You may need to scrape the sides with a rubber spatula and re-start the blender to get it to incorporate. The batter will be very thick! Note: if you don't own a high-powered blender, you can use a stand mixer or mix everything in a mixing bowl.
- Transfer the batter to the parchment-lined pan and smooth into an even layer. Bake 40 to 45 minutes, until the edges are golden-brown and the center has set up. Allow bread to cool at least 30 minutes.
- If making the glaze, stir together the sugar-free confectioners sugar and water in a bowl until thick and creamy. If needed, add more water (or sweetener) to get your desired consistency.
- Drizzle the glaze liberally over the bread and smooth it into a layer (or make funky designs...get on with your bad self).
- Sprinkle with sugar-free brown sugar to make it look extra cool. Slice and serve!
Nutrition InformationYield 1 Serving Size 1 of 12
Amount Per Serving Calories 179Total Fat 14gUnsaturated Fat 0gCarbohydrates 16gFiber 2gSugar 1gProtein 7g