Keto Classic Gingerbread
Indulge in the warm, festive flavors of Keto Classic Gingerbread, a low-carb twist on the traditional holiday favorite. This recipe combines almond and coconut flours for a gluten-free base, while ground ginger, cinnamon, nutmeg, and cloves deliver a delightful medley of aromatic spices. Sweetened with granulated erythritol and a hint of molasses, this dessert boasts all the rich sweetness you crave without the sugar crash. Perfect for cozy gatherings or an afternoon treat, this keto-friendly gingerbread is surprisingly easy to prepare, taking just 15 minutes to whip up before baking to perfection. Serve it as a moist and spiced cake-like treat, or add a dollop of keto whipped cream for an extra indulgence. With its soft texture and bold flavors, this guilt-free gingerbread makes staying on track during the holidays more delicious than ever.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1.5 teaspoons Baking powder
- 1 tablespoon Ground ginger
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated erythritol
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Molasses
Instructions
Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Mix well to ensure the spices are evenly distributed.
In a large mixing bowl, beat the unsalted butter and granulated erythritol together until light and fluffy. An electric mixer on medium speed works best and should take about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla extract.
Add the dry ingredients into the wet ingredients, alternating with the unsweetened almond milk. Mix well after each addition until a thick batter forms.
Stir in the molasses, mixing until fully incorporated. The batter should be smooth and well-blended.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the gingerbread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once fully cooled, slice the gingerbread into servings and enjoy your keto-friendly treat!
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 40.3 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 874 mg | 67% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
