This keto gingerbread cake is moist, fluffy and packed with ginger flavour. It's really easy and quick to make, too: The batter comes together in just 10 minutes. Sugar free, gluten-free and only 3.4g net carbs per generous slice.
When did my love for gingerbread begin? Probably when I got to nibble at my first gingerbread house as a kid. It was one of the highlights of every Christmas season.
Finally, here is a proper cake to complete the repertoire. And may I stress that it is not just for the holiday season. For me, the deep ginger flavor work in autumn and all the way through winter. It's the perfect cold weather dessert.
🌟 Why You'll Love This Recipe
- Fluffy texture - The crumb is buttery yet light
- Spicy ginger flavour - Just the right amount of kick
- Quick and easy recipe - Only 10 minutes prep
- Sugar free, gluten-free and keto - One lice is only 3.4g net carbs
Below are the ingredients you need for a keto ginger cake:
Eggs - These must be large and room temperature. This helps the cake to rise more.
Butter - unsalted
Full fat yoghurt - Greek yoghurt will work too. This makes the cake delightfully light.
Almond flour and coconut flour - I always use ground almonds, which is equivalent to regular almond flour in the US. If you have extra-fine almond flour, reduce the amount by 2 tablespoons. You can replace the coconut flour with an additional 100 grams or 1 cup of almond flour. I recommend using both flours though for the best texture.
Baking powder - You can test whether yours is fresh by putting a little into a glass with warm water. If it fizzes, you're good!
Ground ginger, cinnamon and cloves - Feel free to use more for an additional kick.
Golden sweetener - I used a golden erythritol monk fruit sweetener blend, which is a brown sugar replacement and lends a lovely caramel note. Xylitol or allulose will also work.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Whisk the eggs in a large mixing bowl until they are fluffy and double in size.
Step 2: Add the butter and yoghurt to the eggs and blend until just combined.
Step 3: Stir together the dry ingredients together in a second bowl.
Step 4: Add the dry to the wet ingredients and whisk again briefly until a smooth batter forms.
Step 5: Spoon the batter into the cake tin and level with a spatula. Wet your hands with water and smoothen the top.
Step 6: Bake the cake in the oven until golden and you can insert and remove a toothpick without crumbs sticking.
Below are my 3 top tips to ensure the cake is a success:
- Taste the batter and increase the sweetener or add another teaspoon of ground ginger if needed. We all have different ideas of what is perfectly sweet or perfectly spiced!
- Check the cake after 30-35 minutes of baking. Once it is browned on top, loosely cover it with aluminium foil to prevent burning.
- Let it cool completely before removing it from the tin.
Regular gingerbread is not. It contains wheat flour, dark muscovado sugar and molasses or black treacle. However, this keto gingerbread cake recipe is low in carbs, because it is made with low carb flours and a zero carb sugar substitute.
Traditional gingerbread contains molasses or black treacle, which gives it the dark colour. Since molasses is not low carb, my cake is lighter than the original.
I'm glad you asked. Add 1 tablespoon cocoa powder to the batter. This achieves a darker colour without tasting of chocolate. It's a a trick I have used in my keto sticky toffee pudding.
Of course. You can use a rectangular loaf pan or a springform pan. Line the bottom with parchment paper and grease the sides. The baking time for a keto gingerbread loaf will be longer, around 50-60 minutes.
Below are ideas how you can tweak the recipe:
- Blackstrap molasses. Each teaspoon adds 0.4g net carbs per slice.
- Fresh ginger. Use freshly grated ginger root instead of the ground ginger.
- Salt. A pinch of salt enhances the taste of any cake.
- More spices. Add ½ teaspoon of nutmeg and ¼ teaspoon allspice for deeper flavour.
- Vanilla extract. Use 1 teaspoon.
How to serve
It would also taste lovely with a sugar free cream cheese frosting. Use the recipe from my healthy pumpkin bars.
Store in an airtight container at room temperature for 4-5 days or in the fridge for 1 week.
Freezer: This cake freezes well. Slice and store in freezer bags for up to 3 months. Defrost in the refrigerator overnight.
More cake recipes
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Keto Gingerbread Cakefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 8 inch bundt pan
- 5 eggs large, room temperature
- ½ cup / 115g butter melted
- ½ cup / 120g full fat yoghurt room temperature
- 2 cup / 200g almond flour
- ⅓ cup / 40g coconut flour
- 3 teaspoon baking powder
- 4 teaspoon ground ginger
- ⅛ teaspoon ground cloves use ¼ teaspoon for a more intense taste
- 1 teaspoon cinnamon
- ⅔ cup / 120g golden erythritol
- Preheat the oven to 354F / 180C / 160Cfan. Generously grease a 8-9 inch bundt tin with butter.
- Place the eggs in a stand mixer or in a mixing bowl and use an electric whisk. Whisk on high for 4 minutes until super fluffy.
- Mix the dry ingredients together in a bowl.
- Add the butter and yoghurt to the eggs and mix on medium / high until just combined. Add the dry ingredients and whisk again briefly until a batter forms.
- Spoon the batter into the bundt tin and level with a spatula. Wet your hands slightly with water and smooth the top.
- Bake in the oven for about 40 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took about 43 minutes. Check the cake from about 30-35 minutes. Once it is browned on top, loosely cover with tin foil.
- Once cooled, remove from the tin and dust with powdered low carb sweetener. Slice into 12 slices.