Keto Gingerbread Loaf Cake with Cream Cheese Frosting

Keto gingerbread cake is the snacking cake that's a must this time of year! Warm spices, a tender crumb, and an orange cream cheese frosting make this low carb gingerbread loaf my number one pick for a sweet treat during the holiday season.

It's packed with cozy flavors and is made with a blend of both almond flour and coconut flour for the most ideal low-carb and gluten-free cake texture. Best of all, this keto gingerbread cake recipe is also dairy free and includes two simple frosting options to choose from.

(This post was first published in 2020 and modified in Oct. 2023 to bring you the very best content!)

This keto gingerbread cake is an easy loaf cake that begs to be enjoyed on repeat during the holidays (same goes for these keto gingerbread cookies!).

While you can certainly serve up a slice of the loaf cake plain, why not go all out with a decadent cream cheese frosting?!

It's infused with orange and topped with a sprinkle of orange zest for extra flavor.

And if the Christmas spirit leads you, and you want to turn this keto gingerbread loaf into a full-on holiday showstopper, top it with a few cinnamon sticks or whole star anise for decor (as pictured). 

why this recipe works

I love a slice of a soft, melt-in-your-mouth ginger loaf cake, and my keto gingerbread cake recipe is the perfect, low-carb copycat of traditional gingerbread.

It makes a delicious low-carb dessert, snack or even breakfast. 😉 Yes, breakfast. It is the holidays after all, so treat yourself.

This keto gingerbread loaf is:

• Easy to make with just 10 minutes of prep time. 
• Perfectly spiced, soft and tender with warm, holiday flavors.
• A great recipe for the holiday season, whether you're on a keto diet or you're simply looking for healthier, low-carb treats!

If you can spare 10 minutes of prep and you have these basic keto baking ingredients on hand, you're halfway there!

This keto gingerbread cake is quite dreamy and is one of those keto dessert recipes that even non-low-carb eaters will love. 

the ingredients

To make this keto gingerbread cake, you will need these simple ingredients:

• Flavor add-ins. Orange zest, pure vanilla extract and a hint of molasses each add a yummy element to the cake. Molasses gives it a rich, gingerbread flavor while orange zest adds a touch of bright citrus. The combination is incredible!
• Extra virgin olive oil. Olive oil gives the cake an extra moist texture. You can also substitute it for melted coconut oil or avocado oil. 
• Eggs. When baking with almond flour, eggs are especially important as they help all the ingredients bind together and give the cake rise.
• Full-fat coconut cream. A little bit of unsweetened, full-fat coconut cream (the thick cream at the top of a can of coconut milk) adds moisture and richness to the cake. Sour cream is a good substitute. 
• Almond flour. Use blanched, super fine almond flour (not almond meal). 
• Coconut flour. The combination of coconut flour and almond flour creates a finer crumb and ideal texture. 
• Granulated monk fruit sweetener. I prefer Lakanto's Golden Monkfruit Sweetener because it has a light brown sugar flavor.
• Leavening agents. You'll need both baking soda and baking powder (ideally aluminum-free) for this recipe. 
• Spices. Ground ginger, cinnamon, ground cloves, sea salt and a pinch of black pepper combine for that classic gingerbread flavor packed with warm spices. 

For the optional orange cream cheese frosting, you will need the juice of half an orange, powdered monk fruit sweetener, cream cheese (or dairy-free cream cheese) and butter (optional). 

For a beautiful gingerbread cake, use ingredients like grated or spiraled orange peel, cinnamon sticks, whole star anise, ground cinnamon, chopped walnuts or pecans to decorate the top.

They're the perfect way to add a touch of spice along with a rustic decor. 

an easy keto gingerbread cake recipe

Here's a look at the process for making this delicious, low-carb gingerbread cake.

For all of the details and ingredient amounts, scroll to the bottom of the page to view the full recipe card. 

1. Combine the wet ingredients. In a large mixing bowl, whisk together the orange zest, olive oil, molasses, vanilla, coconut milk and eggs until the mixture is smooth. (You can also use an electric mixer, if preferred).
2. Add the dry ingredients. In a separate bowl, combine the dry ingredients: the almond flour, coconut flour, monk fruit sweetener, baking soda, baking powder, ginger, cinnamon, cloves, salt, and black pepper. Stir until the batter is well combined.
3. Bake the gingerbread loaf. Pour the gingerbread cake batter into a prepared 9 x 6 loaf pan (I always line it with parchment paper for easy cake removal later). Bake at 350°F for 45-50 minutes. After it bakes for about 35 minutes, the top will start to brown. Place a single sheet of parchment paper or foil over the top to prevent it from burning, then return it to the oven to finish baking. Cool the cake for at least 30 minutes in the pan before removing (cool completely on a cooling rack). 
4. Frost and serve. Make the frosting by combining the orange juice and powdered monk fruit sweetener in a small bowl. With a hand mixer on medium speed,  beat in the softened cream cheese and softened butter. Spread the frosting over the sugar free gingerbread cake, then decorate the top, if desired. It's ready to serve and enjoy! 

tips for the best results

• Oil alternative: If desired, you swap in melted, unsalted butter for the oil (or a combination of both). Butter gives the cake great flavor but oil will make it less dense and help it stay moist for days. 

• Xanthan gum: If you happen to have a little bit of xanthan gum, you can add ½ teaspoon to the cake. It will help the cake bind better (but it's not required). 

• Two dairy-free (and delicious!) frosting alternatives:
  • Omit the butter and substitute a plant-based cream cheese for the regular cream cheese to make a dairy-free orange frosting; OR
  • make a simple orange glaze by whisking together the powdered monk fruit sweetener with the fresh orange juice until smooth. Drizzle it over the top of the gingerbread loaf.

•  Use parchment paper! It's especially handy with a loaf pan, since you can use the "wings" to easily lift the gingerbread cake out of the pan once it has cooled. No one needs extra stress in their life, and that includes the stuck-cake kind of stress, too. Especially during the holidays. 🙂

• Don't forget to cover the cake after 35 minutes of baking or the top might turn too brown.

This keto gingerbread loaf is such an easy recipe and the perfect holiday treat! I love the warm spices in gingerbread, especially alongside a cozy cup of tea or eggnog.

I hope a slice of this tasty keto gingerbread cake brings a bit of joy to you over the holiday season! 

frequently asked questions

you might also love...

• Low-carb cranberry orange Bundt cake, a refined sugar free version of a classic holiday Bundt!
• Salted caramel chip cookie pops, because cookies are flat out better on a stick!
• Keto gingerbread cookies, for those same cozy spices packed into cookie form. Simple. Portable. Perfect when you're on-the-go!
• Keto Tiramisu, a delicious (and shockingly easy!) dessert that will suit any holiday gathering.