There are some flavors that go hand-in-hand with the holiday season, and gingerbread is one of them.
And gingerbread is one of those flavors that bring back memories of winter holidays when I was growing up.
So, of course, I’m going to create a Keto version of one of my favorite childhood treats! And I’m happy to announce that it tastes just as good (if not better) than the gingerbread loaves that my mother used to make.
Even better, each thick slice is just 3 g net carbs, which means you can completely indulge over the holidays without any guilt.
Recipe Baking Tips and Suggestions
My Keto Iced Gingerbread Loaf is super easy to make. However, if you are new to Keto baking, it might look a bit intimidating, and I understand that!
So, here are a few baking tips to make sure your gingerbread loaf comes out perfectly.
Be sure to sift your coconut flour before measuring. Coconut flour has a tendency to form hard lumps, which you don’t want in your baked goods.
For the most accurate measurements, be sure to weigh your almond flour and coconut flour with a food scale instead of using measuring cups.
However, if you don’t have a food scale, use a spoon to scoop the flours into your measuring cup.
Make sure your ghee and eggs are room temperature before using them. Typically, I take both out of my refrigerator about an hour before I start baking to let them get to room temperature.
And for a dairy-free loaf, you can use coconut oil instead of ghee. I would suggest using refined coconut oil instead of unrefined (also known as virgin) coconut oil because it has a much more mild taste.
After you bake the loaf, be sure to let it cool completely in the pan before slicing it. If you slice the loaf while it’s still warm, it’ll likely have a mushy texture.
And you can absolutely skip the icing for a less sweet loaf, but it really makes it into a decadent dessert loaf.
More Keto Dessert Recipes
If my Keto Iced Gingerbread Loaf has you hungry for even more Keto desserts, then you are in luck!
From vanilla pound cake to lemon loaf cake, we have all of your keto dessert needs covered.
And for dessert recipes that can also be enjoyed for breakfast, check out my cinnamon rolls as well as my cappuccino coffee cake.
But if cake is what you crave, then you need to try my vanilla bean cupcakes, 5-ingredient lava cake, chocolate chip snack cake, carrot cake, layered chocolate cake and so many more.
We even have every Keto cookie recipe you would ever need – including The Best Chewy Keto Chocolate Chip Cookies.
And don’t worry, we have pie recipes, dairy-free ice cream recipes, dairy-free cheesecake recipes, brownies, blondies and so much more!
So, just head over to my Keto Desserts page and find every dessert recipe you’ll ever want to satisfy your cravings but without ruining your diet.
Enjoy all of the flavors of your favorite holiday cookie but in a loaf when you make this keto iced gingerbread loaf recipe.
For the icing:
- Preheat the oven to 350 F (175 C). Line a small loaf pan with parchment paper and set aside.
- Place all of the loaf ingredients in a large bowl and mix until completely combined to create a smooth batter. Pour the batter into the prepared loaf pan.
- Place the loaf pan in the oven and bake for 40 minutes until cooked through and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely before removing the loaf from the pan.
- To make the icing, combine the powdered erythritol with the water until smooth. Cover the top of the cooled loaf with the icing before slicing and serving.
- Refrigerate the iced gingerbread loaf in a sealed container for 2 to 3 days.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Serving Size: 1 slice
- Calories: 305
- Sugar: 2 g
- Fat: 26 g
- Carbohydrates: 9 g
- Fiber: 6 g
- Protein: 10 g