Quick Keto Gingerbread

Quick Keto Gingerbread

Quick Keto Gingerbread

This recipe is designed to teach everyone how to make quick keto gingerbread.
5 from 1 vote
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Course: Breakfast, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 16 slices
Calories: 51kcal


  • 84 grams coconut flour (3/4 cup)
  • 75 grams brown sugar sweetener (6 TBS) I use Lakanto brown sweetener
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 1 TBS ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 4 large room temperature eggs
  • 1/4 cup butter, melted and cooled
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • optional nuts or add-ins of choice
  • optional powdered sweetener or topping of choice


  • Preheat oven to 350 degrees. Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper and allow the paper to hang over the sides of the pan for easy removal. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps. Add the eggs, melted butter, and the extracts.
  • Stir until a smooth, thick batter forms. Fold in add-ins if using. Scoop batter into prepared loaf pan and spread evenly throughout the pan. Bake at 350degrees for 25 to 30 minutes or until a tester comes out clean. Remove the bread from the oven.
  • Allow to cool in the pan at least 1 hour until firm. Grasp the overhanging paper and carefully transfer the loaf to a wire rack. Allow the bread to cool completely before slicing. If desired sprinkle the top with powdered sweetener before slicing.


Serving: 1half inch slice | Calories: 51kcal | Carbohydrates: 1g | Protein: 1.8g | Fat: 4.3g

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