Quick Keto Gingerbread
Quick Keto Gingerbread
This recipe is designed to teach everyone how to make quick keto gingerbread.
Print
Pin
Rate
Servings: 16 slices
Calories: 51kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1half inch slice | Calories: 51kcal | Carbohydrates: 1g | Protein: 1.8g | Fat: 4.3g
I put more butter than it calls for (forget how much – probably 3/4 c. roughly) and made the cream cheese icing found here:
https://www.wholesomeyum.com/recipes/low-carb-keto-cream-cheese-frosting-recipe/
AMAZING!! One of the best low carb cakes I’ve ever had! And my partner is allergic to almonds so finally finding a keto recipe he can eat was really nice.
That’s great! I am so glad this turned out to your liking