This keto gingerbread is moist, fluffy, and flavorful. It's ready in less than an hour, including the time it needs to cool. Despite containing no molasses or brown sugar, it tastes just like the real thing.
My Dutch Grandma used to bake an amazing Ontbijtkoek - a Dutch breakfast cake spiced with cloves, cinnamon, ginger, and nutmeg. This delightful keto gingerbread reminds me of that cake. I based it on my almond flour cake recipe. I replaced the honey with stevia and added milk, butter, cinnamon, and ginger. Just like my keto fruit cake, this cake allows you to enjoy the holiday flavors while sticking to your low-carb diet.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Whole milk: You can use heavy cream instead of milk.
- Sweetener: I use stevia glycerite. You can replace it with a sugar-free granulated sweetener.
- Aromatics and spices: Ground cinnamon, minced fresh ginger, and unsweetened cocoa powder. I also add a bit of salt. Sometimes, I add a pinch of cloves and/or nutmeg.
- Almond flour: I use superfine ground flour. I don't recommend using a coarse almond meal.
- Baking soda: You can replace it with baking powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine all the ingredients in one bowl. Make sure the batter is smooth. Pour the batter into a greased 8-inch square pan.
Bake the cake in a 325°F oven for about 20 minutes. Cool it before slicing and serving.
Look at this cake's beautiful crumb! It's so tender and moist.
I can’t believe how good this cake is! Next time, I’m doubling it and using a 9x13 dish.
Mary
Read more comments
I can’t believe how good this cake is! Next time, I’m doubling it and using a 9x13 dish.Recipe Tips
- This might be somewhat unusual, but I like to add a tablespoon of cocoa powder. It gives the cake a deeper color and an additional layer of rich flavor. This is useful because I don't use brown sugar or molasses.
- If using baking soda, it's best to use natural cacao powder (not treated with alkali). Its acidity will help activate the baking soda, ensuring a fluffy cake. If using baking powder, it's fine to use cocoa powder treated with alkali.
Recipe FAQs
Yes. You can use this keto cream cheese frosting
Unfortunately, you can't. These two flours behave very differently and are not interchangeable in baked goods.
A tablespoon of molasses contains around 15 grams of carbs. Whether this fits within your low-carb diet is up to you to decide. I find that this cake is marvelous even without molasses.
Once completely cool, wrap the cake in cling wrap, then in a layer of foil, and store it in the fridge. It keeps well for about 5 days. You can also wrap it and freeze it, or freeze individual slices in freezer bags.
Recipe Card
Simple Keto Gingerbread
Video
Ingredients
- ½ tablespoon unsalted butter - for the pan
- 4 large eggs
- ¼ cup whole milk
- 2 tablespoon unsalted butter - melted
- 1.5 teaspoons stevia glycerite - equals ½ cup of sugar - see notes below
- 1 tablespoon ground cinnamon
- 1 tablespoon cocoa powder - natural, unsweetened; see notes below
- 1 tablespoon minced fresh ginger
- ¼ teaspoon salt
- 1½ cups superfine almond flour - 6 ounces; it's best to measure by weight
- ½ teaspoon baking soda - see notes below
Instructions
- Preheat the oven to 325°F. Generously grease a square glass 8-inch baking dish with butter.
- In a medium bowl, whisk together the eggs, milk, melted butter, stevia, cinnamon, cocoa powder, ginger, and salt.
- Whisk in the almond flour and baking soda.
- Pour the batter into the prepared pan. Bake until the cake is puffed and a toothpick inserted in the center comes out clean, about 20 minutes.
- Cool the cake in the pan on a cooling rack for 20 minutes, then cut it into nine squares and serve.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use ½ tablespoon of fresh, non-expired baking powder (gluten-free if needed) instead of baking soda.
- You can use a granulated sweetener instead of stevia. If the batter seems too thick, add an extra tablespoon of milk.
- I don't recommend using ginger powder. The flavor will suffer. If you must, you can use ¼ teaspoon, but I highly recommend waiting with this recipe until you have fresh ginger.
- This might be somewhat unusual, but I like to add a tablespoon of cocoa powder. It gives the cake a deeper color and an additional layer of rich flavor. This is useful because I don't use brown sugar or molasses.
- If using baking soda, it's best to use natural cacao powder (not treated with alkali). Its acidity will help activate the baking soda, ensuring a fluffy cake. If using baking powder, it's fine to use cocoa powder treated with alkali.
- I like the cake unfrosted, but you can frost it with this keto cream cheese frosting.
- Once completely cool, you can wrap the cake in cling wrap, then in a layer of foil, and store it in the fridge. It keeps well for about 5 days. You can also wrap and freeze it, or freeze individual slices in freezer bags.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Tammy says
I’m going to make this looks delicious wanted to know how much organic ginger powder to use?I don’t have any fresh,thank you
Vered DeLeeuw says
Hi Tammy,
I don't recommend using ginger powder. The flavor will suffer. If you must, you can use 1/4 teaspoon, but I highly recommend waiting with this recipe until you have fresh ginger. I'll go ahead and add this note to the recipe.
Tanya says
Delicious . But I used lankanto golden monkfruit as I prefer it to stevia . Thank you for this recipe
Vered DeLeeuw says
You're very welcome, Tanya! I'm so glad you enjoyed this recipe.
Jen says
I will be making a keto lemon curd (if I can find a recipe for it) to go on top of this. Growing up my mom would make gingerbread cake with the lemon curd on it for Thanksgiving. so I'm hoping for the same nostalgic taste!
Vered DeLeeuw says
I'm glad you like this cake, Jen! Good luck with finding a good recipe for keto lemon curd. Sounds delicious!
Mary says
I can’t believe how good this cake is! Next time, I’m doubling it and using a 9x13 dish.
Vered DeLeeuw says
Glad you liked it, Mary! Doubling the recipe is a great idea and should work.