This low carb Keto Gingerbread Cake is packed with ginger flavour and simply the perfect cake for cold weather! It's really easy and quick to make: The batter comes together in just 10 minutes. Sugar free, gluten free and only 3.4g net carbs per generous slice.
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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!
I have posted these (super popular!) keto ginger cookies on the blog, and proper Keto Gingerbread Men are coming up in the next 2 weeks. Of course, there's also this low carb gingerbread cupcakes recipe!
So finally, here is a proper Keto Gingerbread Cake to complete the repertoire. And may I stress that it is not just for December. For me, the deep ginger flavours work starting in autumn all the way through the winter season. Basically, it's the perfect cold weather cake!
Regular gingerbread cake is made with wheat flour, dark muscovado sugar and molasses or black treacle. Of course, this is a no-no for anyone on the Keto Diet.
My low carb gingerbread cake contains almond flour and coconut flour, a golden erythritol monk fruit sweetener blend and plenty of ground ginger and other spices. It has all the flavour of the real deal, but just 3.4g net carbs per serving.
Since molasses is out of the question, my cake is lighter in colour than the original. Please don't tell me I should have called it a keto ginger cake instead of gingerbread. To me, it's a gingerbread cake even without the treacle.
Anyhow, in my recipe tips further below I am telling you a secret how you can achieve a deep, dark colour without piling on the carbs! (Spoiler: it's cocoa powder!)
First, let's take a look at the ingredients:
Eggs - Make sure they are 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 I would reduce the amount by 2 tbsp. You can replace the coconut flour with an additional 100g / 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. Technically though, xylitol or allulose will also work.
How to make a Keto Gingerbread Cake
Preheat the oven and grease a 8 or 9 inch bundt cake pan with butter.
Whisk the eggs on high for 4 minutes until super fluffy.
Next, mix the dry ingredients together in a second 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.
Note: taste the batter at this time and see if you'd like to increase the amount of sweetener or add another teaspoon ground ginger. We all have different ideas of what is perfectly sweet or perfectly spiced!
Spoon the batter into the bundt tin and level with a spatula. Wet your hands slightly with water and smooth the top.
Bake the cake for about 40 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 43 minutes. Check the cake after about 30-35 minutes. Once it is browned on top, loosely cover it with aluminium foil to prevent burning.
Make sure you let your cake cool completely before removing it from the tin. Dust with powdered low carb sweetener. and you're done!
I imagine it would also taste lovely with a Keto Cream Cheese Frosting. Use the recipe from my Healthy Pumpkin Bars with Cream Cheese Frosting.
Recipe tips and variations
If you insist that what I'm presenting you is a keto ginger cake, consider adding 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).
Another option would be to add a little blackstrap molasses, just for taste. Each teaspoon of blackstrap molasses adds 0.4g net carbs per slice.
Lovers of spice can use minced fresh ginger root or freshly grated ginger instead of the ground ginger.
It's possible to use different cake pans - a rectangular loaf pan or a springform pan. Line the bottom and / or sides with parchment paper. The baking time for a keto gingerbread loaf will be longer - I am estimating 50-60 minutes. Test with a skewer and remove from the oven only once no crumbs are sticking.
How to store keto ginger cake
Store in an airtight container at room temperature for 4-5 days or in the fridge for 1 week.
Alternatively, freeze for up to 3 months.
More keto cake recipes
A keto panettone made with almond flour and sugar free chocolate chips.
This low carb stollen is a must during the holiday season (and beyond!)
My Keto Apple Cake is a family favourite.
Tried this recipe? Give it a star rating below!
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. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
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