This keto gingerbread loaf recipe delivers a moist, fluffy, and flavorful cake that embodies the essence of Christmas. Beautifully spiced and with an amazing crumb, this low-carb gingerbread loaf, made with blackstrap molasses, might just be what Christmas tastes like. This recipe is a prime example of how adding some actual sugar (i.e., blackstrap molasses) can elevate keto baking.
Why This Recipe Works
This keto gingerbread loaf stands out because it captures the nostalgic flavors of traditional gingerbread while adhering to a low-carb lifestyle. The combination of almond flour and coconut flour creates a tender crumb, while the strategic use of spices and a touch of molasses (optional) delivers an authentic gingerbread taste.
Ingredients
Here's what you'll need to bake this delightful keto gingerbread loaf:
For the Cake:
- Superfine almond flour
- Coconut flour
- Whey protein isolate
- Xanthan gum
- Baking powder
- Baking soda
- Salt
- Spices (ginger, cinnamon, cloves, nutmeg, and/or allspice)
- Eggs
- Low-carb sweetener (erythritol, allulose, or xylitol)
- Melted butter
- Sour cream
- Blackstrap molasses (optional)
- Cocoa powder (optional)
- Vanilla extract
- Full fat yoghurt or Greek yoghurt
- Fresh ginger
- Golden sweetener
For the Lemon Glaze:
- Powdered sweetener (allulose or xylitol)
- Lemon zest
- Lemon juice
For the Cream Cheese Frosting:
- Mascarpone
- Cream
For the Salted Caramel Drizzle:
- Granulated allulose
- Butter
- Cream
- Salt
Ingredient Substitutions
- Almond Flour: It’s best to use superfine ground flour.
- Sweetener: Stevia glycerite may be used.
- Milk: Heavy cream can be used instead of milk.
- Aromatics and spices: Ground cinnamon, minced fresh ginger, and unsweetened cocoa powder.
- Yoghurt: Greek yoghurt will work too.
- Coconut flour: You can replace the coconut flour with an additional almond flour.
Step-by-Step Instructions
Preparing the Cake
- Preheat oven to 350°F/180°C. Line (or grease and flour) a loaf pan.
- Whisk together in a medium bowl almond flour, coconut flour, whey protein isolate, xanthan gum, baking powder, baking soda, salt, and spices. Set aside.
- Add the eggs, sweetener, and molasses (if using) to a large bowl and beat together with an electric mixer until truly lightly and fluffy (about two minutes). Take your time, as this really helps with the rise and final texture.
- Mix in the melted butter until well incorporated.
- Add in the dry flour mix in two parts, alternating with the sour cream. The dough will be very elastic (and prone to climbing up your electric mixer). So just do your best to mix quickly and use a spatula at the end to ensure everything is thoroughly mixed.
- Distribute batter evenly into the prepared loaf pan, smoothing out the top with wet fingertips.
- Bake for 50-60 minutes. Check in on it after minute 15 though, and tent with aluminum foil (ensuring its not resting on the loaf!) as soon as the top is fully set and beginning to brown.
- Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack before glazing.
Making the Lemon Glaze (Optional)
- Make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice.
- Add lemon juice as needed until desired consistency is reached, but watch out as you want it fairly thick so it sticks nicely.
Making the Cream Cheese Icing
- Whisk the cream in a large bowl with an electric mixer until just below firm.
- Fold through the mascarpone with a silicone spatula.
- Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf.
Making the Optional Salted Caramel Drizzle
- Place the granulated allulose and butter in a pan.
- Stir over a low/medium heat with a balloon whisk, about 3 minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
- On a low heat, slowly add the cream while whisking. The mix will bubble so be careful. Take off the heat and whisk if it looks like it’s separating.
- Cook for about 1.5 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel, as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
- Remove from the heat and stir in the salt.
- Pour into a bowl and place on an ice pack to stop the cooking process.
- Allow to cool down slightly before drizzling over the frosting. If you find the caramel thickens and cools a bit much just pop in the microwave for 5- 10 seconds to warm back to runny.
Tips for the Perfect Keto Gingerbread Loaf
- Use the Right Sweetener: Erythritol behaves much more like sugar in these cases in terms of texture and rise. Allulose has the unfortunate quality at times of behaving more like a wet ingredient, resulting in dense, over-browned (deep yellow/orange?) and wet centers.
- Powder Your Sweetener: Get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered, this helps achieve a smoother texture and better integration into the batter.
- Don't Overmix: Overmixing can lead to a tough cake. Mix until just combined, especially after adding the dry ingredients.
- Room Temperature Ingredients: Make sure your ingredients are at room temperature before baking.
- Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
- Cool Completely: Gluten-free quick breads and cakes are tender and crumbly when warm. So, it’s best to let the cake cool in the pan before slicing it.
Variations and Additions
- Nuts: If you like nuts, you can add 1/2 cup of chopped walnuts or pecans to the batter before baking. For even more flavor, toast the nuts before chopping and adding them to the recipe.
- Brown Butter: For extra toasty flavor, use brown butter instead of the melted butter.
- Chocolate Chips: Stir in sugar-free chocolate chips for a chocolatey twist.
- Spice It Up: Adjust the amount of spices to your liking. Add a pinch of cardamom or allspice for a unique flavor profile.
Serving Suggestions
Keto gingerbread cake tastes wonderful all on its own. You can serve it with a dollop of Keto Whipped Cream or even some keto caramel sauce. It would also taste lovely with a sugar-free cream cheese frosting. Enjoy this Keto Gingerbread Cake for afternoon tea, dessert or even breakfast.
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for 4-5 days.
- Refrigerator: Store in the fridge for up to 1 week.
- Freezer: This cake freezes well. Slice and store in freezer bags for up to 3 months. Defrost in the refrigerator overnight.
The Magic of Gingerbread
Gingerbread flavors lend themselves well to so many baked goods - cakes, cookies, puddings, soufflé, scones, biscotti. This time, the ever popular Cream Cheese Pound Cake was turned into gingerbread. It goes without saying that gingerbread contains plenty of ginger, but that’s not the only spice that adds to the classic flavor. It also contains a fair amount of cinnamon, as well as cloves, nutmeg, and/or allspice. Conventional gingerbread typically also contains lots of sugar and molasses. It’s this last addition that gives gingerbread its rich, dark color and flavor.
Read also: Easy Low-Carb Cheese Crackers
Why Add Cocoa Powder?
To get that darker color, a tablespoon of cocoa powder can be added. That’s not normal in gingerbread cake but it works and it isn’t enough to make the flavor taste at all like chocolate. With sufficient ginger and cinnamon in the mix, you don’t get any hint of the cocoa.
Read also: Keto Calorie Counting: A Detailed Guide
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tags: #keto #gingerbread #loaf