Keto Gingerbread Cake Loaf with Cream Cheese Frosting
This Copycat Starbuck’s Keto Gingerbread recipe is easy to make at home without all the carbs! The keto mascarpone cream cheese frosting is outstanding on top of this sugar free gingerbread loaf! Just 4 g net carbs!
Copycat Starbuck’s Gingerbread Loaf
It’s that time of year again and I’ve been all about creating keto copycat recipes from Starbuck’s, especially during the holiday season.
I’ve created an easy recipe for Keto Peppermint Mocha Frappuccino and a Keto Pumpkin Spice Frappuccino and now this tasty keto gingerbread loaf dessert recipe, which is basically an amazing spice cake with holiday flavor and with an decadent cream cheese frosting!
I also have a Sugar Free Starbuck’s Cool Lime Spritzer drink you might enjoy as well!
Carbs in Starbuck’s Gingerbread Loaf
This sweet treat from Starbucks has 70 grams of carbs in one slice at 118 grams! That is more than triple the amount of total carbs that most people on a keto diet allow in one day!
That high amount of carbs and sugar of 49 grams will spike your blood sugar and cause some serious cravings.
Carbs in our Keto Gingerbread Loaf
The best part about our Keto Gingerbread loaf is that it won’t spike your blood sugar, and won’t exceed your carb limits for the day whether you’re following a keto lifestyle or low carb diet.
One slice of our keto bread has just 7 grams of total carbs and 3 grams dietary fiber which makes it 4 grams net carbs per slice.
Full printable recipe card is at the bottom of this post.
Low Carb Sweetener Options
This moist delicious keto beautiful gingerbread cake recipe has all the familiar warm spices and gingerbread flavors you love for the holidays.
Making this incredible keto dessert cake at home is not difficult at all and the sweetener options can be adapted to your preferences.
In my recipes you will find Stevia, Monk Fruit, Allulose or erythritol. None of the low carb sweeteners I use are artificial sweeteners.
Traditional gingerbread cake uses sugar sweeteners like honey or maple syrup, but to make this keto diet friendly we opt for low carb sweeteners like Monk Fruit sweetener, Allulose or Swerve brown sugar substitute.
Swerve uses erythritol-based brand, Pyure is another erythritol brand.
Any of these will work well in this gingerbread low-carb dessert, but you can also try Lakanto Monk Fruit golden sweetener which provides a rich depth of color and flavor.
None of these low carb sweeteners will spike your blood sugar and will not kick you out of ketosis.
Tools to Make Low Carb Keto Gingerbread Loaf
4 by 8 inch Loaf Pan– This is the perfect sized loaf pan to get nice height for this delicious gingerbread loaf!
Unbleached Parchment paper-Using unbleached parchment without toxic chemicals is best for your health!
Electric Hand Whisk-This gadget is also a frother too!
Small stainless steel saucepan– Best saucepan without chemicals is stainless steel!
How to Store Keto Gingerbread Loaf
To keep this tasting it’s best, make sure to cover in an airtight container and store in the refrigerator. Use within 4 days.
If you wanted to freeze the loaf, best to not make the mascarpone frosting until you are ready to serve.
Once you make the loaf and it’s completely cooled, wrap in plastic wrap or parchment first then store in an airtight container in the freezer or freeze individual slices in freezer bags.
Thaw overnight in the fridge for when you are ready to serve and make the frosting. This can be frozen for up to a month.
More Gingerbread Recipes
Keto Gingerbread Cookies (these are soft)
Keto Gingerbread Linzer Cookies
Low Carb Keto Gingerbread Loaf
Keto Gingerbread Cake Loaf with Cream Cheese Frosting
Ingredients
Gingerbread Loaf
- 1/2 cup Monk Fruit Allulose brown sugar sweetener or Lakanto Monkfruit Golden
- 4 large eggs separated
- 1 tsp vanilla extract
- 1/4 cup melted unsalted butter or melted coconut oil
- 1 cup almond flour (100g) or make this nut free using sunflower seed meal
- 1/3 cup coconut flour (40g)
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp sea salt flaked
Make it even Better with Cream Cheese Icing
- 1/2 cup heavy cream or (120g)
- 1/2 cup mascarpone cheese or (120g) or cream cheese, room temperature
- 2 tbsp allulose (Optional)(2-3 tbsp powdered allulose or erythritol, to taste)
Instructions
Gingerbread Loaf
- Preheat the oven to 350 F / 180C / 160 fan.
- Line a loaf pan (4 by 8 inch)with parchment paper and grease with a little butter or oil.
- Place the low-carb sweetener, egg yolks, vanilla and butter in a large mixing bowl and cream with an electric mixer until pale.
- Add all the dry ingredients to the wet ingredients (almond flour, coconut flour, baking powder, ginger, cinnamon and salt) and whisk with your electric mixer until just combined.
- Whisk the egg whites until just below stiff peaks. Whisk into the wet batter until just combined, do not over mix or they will deflate.
- Bake in the oven for 30 – 35 minutes until you can insert and remove a skewer without many crumbs sticking. Don’t overcook as it will firm up as it cools. If you’re using a wider loaf pan the cooking time may be less.
Cream Cheese Icing
- Whisk the cream in a large bowl with electric mixer until just below firm then fold through the mascarpone with a silicone spatula.
- Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf.
Optional Salted Caramel Drizzle
- Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, 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.
- Any remaining caramel you can spoon over the cake to serve and remember you can always heat for a few seconds to make the caramel runny again. Store any leftover caramel in a glass jar in the fridge for a week until ready to use.
Storage
- Store in the fridge for up to 4 days or cool, wrap in plastic wrap or freezer bags to store individual slices. Can be frozen for up to 1 month.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I would love to put a little molasses in this. Could I add a teaspoon to the recipe as-is, or should I substitute part of the brown sugar sweetener?
Yep no problem, one teaspoon won’t make this overly sweet.
This was my first time trying Keto baking. Overall, not a bad recipe, but the coconut taste was really strong and I didn’t feel like the warm spices complimented the coconut flavor of the bread very well. The topping was divine though!
I have loved so many of you recipes because you often don’t use almond flour or give substitutions! (We have nut allergies in our home.)
Anything else we could use instead of almond flour?
Thanks,
Debbie
Yes I’ve made with with sunflower seed flour using the same amount and it came out perfect.
The first batter mix was so thick (think cookies or biscuits) that I made up a full cup of water/pouring cream mix to get it to a mixable consistency with egg white. After that was fine.
I don’t have allulose, could you please advise any substitute, thank you
What is the secret to getting it to be higher? I used a 4×8″ pan and only whisked the egg whites into the main mix as little as possible. However, since the main mix was pretty thick, I feel like I did deflate the egg whites somewhat. Suggestions?
Can I use regular monk fruit sweetener instead of brown?
you could
Sounds delicious and can’t wait to bake it. I don’t have a 4×8 loaf pan – can I double the recipe and use an 8×8 cake pan to make a gingerbread cake instead of loaf? I have mini loaf pans and muffin tins I could also use if you think those would be better. Thank you!
I think mini loaves might be better than trying to double the recipe or the standard muffins. Let me know how many you get if you try it.