Keto Gingerbread Loaf with Cinnamon Cream Cheese Frosting

Keto Gingerbread Loaf with Cinnamon Cream Cheese Frosting



  • 5 large eggs room temperature
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 3 tbsp heavy whipping cream
  • 1/2 cup sweetener
  • 3 tbsp butter softened
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tbsp molasses optional


  • 8 oz cream cheese room temperature
  • 3 tbsp butter softened
  • 1/2 cup powdered sweetener
  • 1 tsp vanilla extract



  1. Preheat your oven to 350°F /180°C. Grease a 9 x 5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, add the eggs, heavy cream, sweetener, vanilla extract, and molasses (if using). Use an electric mixer and blend for 2-3 minutes or until the mixture becomes frothy.
  3. In a separate bowl, combine the dry ingredients: almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, and baking powder.
  4. Gradually mix the dry ingredients into the wet mixture. Add the softened butter and mix until a smooth batter forms. Allow the batter to rest for 5 minutes.
  5. Transfer the batter to the prepared loaf pan and use a spatula to smooth the top.
  6. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  7. While the loaf is baking, prepare the frosting: In a large mixing bowl, combine cream cheese, butter, powdered sweetener, and vanilla extract. Use an electric mixer to beat the mixture for about 2 minutes or until it becomes smooth and creamy.
  8. Once the loaf is baked, remove it from the oven and let it cool completely.
  9. Once cooled, evenly spread the frosting and sprinkle some cinnamon or keto candied pecans.


Amount per serving.

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