This recipe is designed to teach everyone how to make quick keto gingerbread.
Course Breakfast, Side Dish, Snack
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 16slices
Calories 51kcal
Ingredients
84gramscoconut flour (3/4 cup)
75gramsbrown sugar sweetener (6 TBS)I use Lakanto brown sweetener
15gramsbaking powder (1 TBS)
1/4tspsalt
1TBSground ginger
2tspground cinnamon
1tspground nutmeg
4largeroom temperature eggs
1/4cupbutter, melted and cooled
1tspvanilla extract
1/2tspmaple 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.