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Jenna’s Keto Gingerbread loaf


1/2 cup Kerry Gold Butter melted

3/4 cup Erythritol

4 Tbsp Heavy cream (no carbs)

3 eggs + 1 yolk

1/4 cup Egg White protein powder

1 1/2 Tbsp Cacao powder

1 Tbsp Baking powder

1/4 cup water

1 Tsp Bourbon Vanilla

2 3/4 cups Almond Flour

1/4 cup Coconut flour

1/2 tsp Himalayan Pink salt

1 Tsp Saigon Cinnamon

1/4 Tsp Ground Cloves

4 Tsp Ground Ginger

Maple Frosting

3 oz Full Fat Cream Cheese (room temperature)

2 Tbsp Sour Cream

1 tsp Maple Extract

3 Tbsp Powdered Erythritol or Swerve Confectioners

Chopped Pecans for top if you desire.

Preheat oven to 325 F and grease loaf pan.

Combine all dry ingredients with a whisk. Then add melted butter, eggs, cream, water and vanilla and mix till well combined.

Pour into prepared loaf pan and bake for 55-60 minutes until center is firm and toothpick comes out clean. Remove and let cool for a half an hour before adding frosting and slicing.

For frosting beat all ingredients together till smooth. Frost cooled gingerbread and garnish with chopped pecans if you wish.

Nutrition if made as above: net carbs-3g protein-10.5g fat-28g


Love the way this one bakes!