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.

"I love, love, love this bread. So good! I’ve never baked with fresh ginger before and I can definitely taste a difference. Who new? I did replace the “no sugar” sugars with regular brown and powdered sugars. Thank you for such a delicious recipe."

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– eggs – brown sugar – vanilla extract – coconut oil – ginger – ground almond flour – coconut flour – ground cinnamon – ground nutmeg – baking soda – sea salt



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.


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.

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