Keto Gingerbread Cake Recipe 🍰🎄

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Say hello to our delightful Keto Gingerbread Cake — a gluten-free, sugar-free, low-carb version of the classic holiday treat. This easy gingerbread recipe is made with almond flour and warm spices and delivers all the nostalgic charm. And let us tell you that this moist and fluffy cake doesn’t have to be limited to the holiday season! The comforting ginger flavor will work from autumn through winter. So, let it be Christmas magic or winter vibes, let’s make an easy gingerbread cake in simple steps!

An up-close shot of homemade gingerbread cake decorated with powdered erythritol.
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Preparation and cooking overview

Making the gingerbread cake is super simple! Start by whisking eggs and erythritol, then mix in melted butter, heavy cream, spices, and flour until the batter is smooth. Pour the batter into a springform pan and bake to perfection. Let the cake rest for an hour, and your gingerbread will be ready to enjoy!

Chef’s note

Adjust the quantity of spices to suit your taste preferences. Add a pinch of orange zest to the batter for a more vibrant, festive flavor. Alternatively, experiment with a tablespoon of unsweetened apple sauce for extra flavor.

Explore our collection of Christmas recipes if you want similar, easy recipes for the festive season!

  • Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Rest Time: Minimum 1 hour
  • Total Time: Approximately 2 hours
  • Difficulty Level: Easy
  • Recipe Makes 8 slices

🍰🎄 Ingredients for this keto gingerbread cake recipe

Here are all the ingredients you need to make gluten-free gingerbread cake at home:

  • 1 ½ cups blanched almond flour
  • ¼ cup coconut flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ¾ cup granulated erythritol
  • 1 tablespoon cinnamon powder
  • 1 tablespoon ginger powder
  • ½ tablespoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon sea salt
  • 4 eggs
  • ½ cup butter, melted
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 2 tablespoons granulated erythritol, (for dusting)
All the ingredients required to make keto gingerbread cake gathered and displayed on the table.

Ingredient substitutions

Feel free to tweak the ingredients based on availability or your personal preference. Consider these options:

  • Butter: For a dairy-free option, swap butter with coconut oil.
  • Granulated erythritol: Substitute erythritol with other keto-friendly sweeteners like monk fruit sweeteners or stevia.
  • Heavy cream: Instead of heavy cream, use almond milk or coconut cream for a lighter texture.

Additional ingredients

Enhance your gingerbread recipe with these optional keto-friendly additions:

  • Orange zest: Add some orange zest to the batter for a citrusy note and traditional flavors.
  • Chopped nuts: Sprinkle chopped walnuts or pecans atop the cake before baking.
  • Unsweetened shredded coconut: If you love coconut flavor, mix shredded coconut into the batter or sprinkle on top before baking.
  • Sugar-free dark chocolate chips: Fold keto-friendly chocolate chips into the batter for a chocolatey surprise in every bite.
Sugar-free gingerbread cake on a plate, with a fork holding a bite.

To make this keto gingerbread cake, you will need the following cooking tools:
  • Measuring cups and spoons
  • Large mixing bowl
  • 9-inch springform pan
  • Parchment paper
  • Whisk
  • Spatula
  • Sifter
  • Knife
  • Toothpick
  • Springform pan: We used the springform pan because it’s easy to take the cake out and cut. If you don’t have a springform pan, use any mold or pan for baking. Just remember to grease the mold before you use it.
A plate featuring a homemade keto gingerbread cake dusted with powdered erythritol.

How to make Keto Gingerbread Cake: step-by-step guide

Cooking methods

Preparation steps

  1. Gather and measure all the ingredients.
  2. Melt the butter in a small bowl.
  3. Line the springform pan with parchment paper and grease its edges with cooking spray or oil.

Cooking instructions

  1. Whisk the eggs and granulated erythritol in a large bowl until the volume doubles.
  2. Combine the melted butter and heavy cream into the bowl, whisking until well mixed.
  3. Add almond flour, coconut flour, cocoa powder, baking powder, ginger powder, cinnamon powder, ground nutmeg, ground clove, and sea salt. Whisk the ingredients together until the batter becomes smooth.
  4. Pour the batter into the prepared springform pan.
  5. Bake in the preheated oven at 180°C (350°F) for approximately 35 minutes or until the cake is fully baked and a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool down completely.
  7. Dust with powdered erythritol. Slice and enjoy!

Chef’s pro tip

Add the dry ingredients with the wet ingredient mixture in small increments while whisking continuously. This prevents clumping and incorporates air into the batter, resulting in a lighter, fluffier texture. Also, let the cake cool completely before dusting the powdered erythritol. That will prevent the melting of the sweetener.

What to serve with this gingerbread cake?

Looking for the perfect side dish for your sugar-free gingerbread cake? Check out these indulging options:

Keto gingerbread cake with a sprinkle of powdered erythritol, and a few slices taken.

How to make it healthier?

  • Reduce sodium: Opt for unsalted butter and skip adding sea salt to the batter if you are keeping your sodium intake in check.
  • Use organic products: Choose organic eggs, almond flour, and spices to enhance the nutritional profile.

Time-saving tips

  • Use an immersion blender to mix the batter instead of doing it by hand.

What can I prepare ahead of time?

  • Grease or line your springform pan beforehand so it’s ready to use when you start baking.
  • Remove the eggs and butter from the fridge and let them come to room temperature. This will help them blend more easily.

Storage instructions

  • Refrigerator: Store leftover gingerbread cake in an airtight container in the fridge. It will remain fresh and delicious for up to 3-4 days.
  • Freezer: For longer shelf life, wrap individual slices of gingerbread in plastic wrap and place them in a freezer-safe container. Just thaw them in the refrigerator or at room temperature before use.

Recipe wrap-up and conclusion

This Keto Gingerbread Cake recipe is an easy option for a cozy keto dessert or a lunch. It’s not just a cake; it’s a versatile companion to any meal, promising to add that special touch of holiday cheer whenever you serve it.

Try the recipe once; we guarantee it will become a staple in your keto diet. The aroma of spices in your kitchen and the warmth of home-baked goodness will surely fill your heart. Remember to share the pictures of your baking adventure and tag us on social media. We would love to hear from you!

Homemade keto gingerbread cake served on two plates and dusted with powdered erythritol.

Looking for sweets and desserts for Christmas? Here are some of our favorite recipes:

Frequently asked questions

Traditional gingerbread cake recipes are high in carbs, but using low-carb flour substitutes and sugar alternatives can make a keto-friendly version that fits into your keto diet.

Keto gingerbread is usually made of low-carb ingredients like almond flour and coconut flour, natural sweeteners like erythritol or stevia, and spices like ginger and cinnamon.

Absolutely! Adjust the spice levels to your taste. Omitting or reducing certain spices won’t significantly affect the overall outcome.

Citrus zest, whipped cream, berries, nutty flavors, and coffee are all fantastic pairings for gingerbread.

Inner browning can be due to spices like cinnamon or from overbaking. Always stick to the recommended baking time and temperature or best results.

📖 Recipe

A round keto gingerbread cake dusted with powdered erythritol, where few slices are missing.

Keto Gingerbread Cake

Enjoy our delightful Keto Gingerbread Cake — a gluten-free, sugar-free version of the classic holiday treat. Ideal beyond holiday season, this moist, fluffy cake is a celebration of ginger goodness from autumn through winter.

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Course: Dessert

Cuisine: American

Keyword: almond flour cake, gingerbread cake, keto cake, keto dessert recipe, lowcarb dessert

Prep Time: 15 minutes

Cook Time: 35 minutes

Resting Time: 1 hour

Total Time: 50 minutes

Servings: 8 slices

Calories: 331kcal

Ingredients

  • 1 ½ cups blanched almond flour
  • ¼ cup coconut flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ¾ cup granulated erythritol
  • 1 tablespoon cinnamon powder
  • 1 tablespoon ginger powder
  • ½ tablespoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon sea salt
  • 4 eggs
  • ½ cup butter melted
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • 2 tablespoons granulated erythritol (for dusting)

Instructions

  • Whisk the eggs and granulated erythritol in a large bowl until the volume doubles.

  • Combine the melted butter and heavy cream into the bowl, whisking until well mixed.

  • Add almond flour, coconut flour, cocoa powder, baking powder, ginger powder, cinnamon powder, ground nutmeg, ground clove, and sea salt. Whisk the ingredients together until the batter becomes smooth.

  • Pour the batter into the prepared springform pan.

  • Bake in the preheated oven at 180°C (350°F) for approximately 35 minutes or until the cake is fully baked and a toothpick inserted into the center comes out clean.

  • Allow the cake to cool down completely.

  • Dust with powdered erythritol. Slice and enjoy!

Nutrition

Nutrition Facts

Keto Gingerbread Cake

Amount Per Serving

Calories 331
Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 129mg43%

Sodium 173mg8%

Potassium 193mg6%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 2g2%

Protein 9g18%

Vitamin A 696IU14%

Vitamin C 0.1mg0%

Calcium 127mg13%

Iron 2mg11%

*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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