This Keto Coconut Flour Gingerbread Cake is a low-carb, gluten-free delight that captures the warm, spiced flavors of classic gingerbread. Made with coconut flour and a blend of ginger, cinnamon, nutmeg and cloves, this moist and tender cake is perfect for holiday celebrations or cozy gatherings.
With optional cream cheese frosting or a sprinkle of powdered sweetener, it’s a low carb indulgence that’s easy to make and gluten-free. If this cake was a hug, it would be a big cuddly Aunt in a soft sweater!
Since its the time of year that you cannot move for gingerbread recipes I thought it's time to reach for the coconut flour and ginger to see what I could create. Traditional gingerbread has molasses in it which I do not have in the house nor do I use it.
The texture and taste of this ginger cake is delicious and fully approved by the Chief Taster. He had a couple of slices for breakfast today too! I was feeling a bit nauseous yesterday so nibbled on this as ginger is meant to be great for sickness. Don't think nutritionists meant cake but it did the job.
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Why You Will Love This Recipe
Despite being made with coconut flour, this cake is incredibly soft and moist.
Warm gingerbread spices like cinnamon, ginger, and cloves make every bite a cozy delight.
Top it with keto-friendly cream cheese frosting, sugar free candied ginger or enjoy it plain.
Ingredients
These carefully selected ingredients work together to create a moist, flavorful, and perfectly spiced keto-friendly gingerbread cake!
- Coconut flour - It’s highly absorbent and requires less than other types of flour in recipes.
- Unsalted butter - Use softened. Adds moisture, richness, and a buttery flavor while helping to bind the ingredients together.
- Brown Monk Fruit Sweetener - The brown version mimics the taste of brown sugar, with a hint of caramel flavor. Other low carb sweetener such as allulose can be used too.
- Coconut Milk - Add moisture but can be substituted with almond milk.
- Eggs - Room-temperature eggs mix better and provide more volume.
- Fresh Ginger - Provides a bright, fresh ginger kick to complement the ground ginger.
- Warm Spices - We use a mix of ginger, cinnamon, ground cloves, ground nutmeg and all spice.
How To Make Keto Gingerbread Cake
This is an easy coconut flour cake to make:
Mix dry ingredients in a bowl.
Beat the butter and add the eggs.
Add butter mixture, coconut milk and water to the dry and combine.
Stir in the fresh ginger.
Spoon into a prepared tin and bake.
Slice and enjoy!
Storage
Place the cake in an airtight container or wrap it well with plastic wrap to prevent it from drying out. If frosted, ensure the frosting is refrigerated-safe (like cream cheese frosting). The cake should last up to 5 days.
Freezing
Cut the cake into individual slices for easy portioning. Wrap each slice in plastic wrap and then place them in a freezer-safe bag or airtight container. Label the container with the date for tracking freshness.
If the cake is frosted, freeze it uncovered for 1–2 hours first, then wrap to prevent smearing the frosting.
Let the cake thaw in the refrigerator overnight or at room temperature for a few hours.
More Low Carb Ginger Desserts to Enjoy:
If you are a fan of ginger flavor, try these other tasty recipes:
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Keto Gingerbread Cake
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Ingredients
- ½ cup Coconut flour
- ½ cup Butter softened
- ½ cup brown monk fruit sweetener or other low carb sweetener
- 4 tablespoons Coconut milk
- 5 large Eggs room temperature
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 tablespoon Ginger, fresh grated
- 1 tablespoon Ginger, ground
- 1 teaspoon Cinnamon
- ¼ teaspoon Cloves, ground
- 1 teaspoon Nutmeg, ground
- ½ teaspoon All spice
- ¼ cup Water
Instructions
- Preheat the oven to 180C/350F degrees.
- Grease a 1lb loaf tin and line the bottom with parchment paper.
- In a large mixing bowl, add the dry ingredients and mix.
- In another mixing bowl whisk the butter and add the eggs.
- Combine the butter mixture to the dry ingredients.
- Gradually add the coconut milk and water until you have a smooth mixture.
- Stir in the fresh ginger.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. We use our candied ginger.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Ju
Could i use flax egg to.sub or something else instead of the egg?
Angela Coleby
Although I have not tried it, it should work. Perhaps add a tablespoon or more of coconut milk to keep the cake moist too.
Alison
I used lemon juice in place of water to give it a bit more twang, and skinny syrup in place of erythritol, as I had some in the cupboard. Even more like ginger cake. Yummy, and great recipe!
Angela Coleby
I love the addition of lemon juice! Great idea!
Mary Wood
This is a very nice loaf cake and the ginger flavour gets stronger and stronfer ... thanks for another great recipe Angela.
Angela Coleby
Glad you enjoyed it!
Toni
So delicious and so simple to make. Love all the spices together! And for a coconut flour recipe - this bread/cake is so soft and juicy. Thank you for sharing 🙂
Angela Coleby
It's one of my favourites too! Glad you enjoyed it
Angel
Can I use almond flour instead?
Angela Coleby
Yes but you would need about 1 1/2 to 2 cups
Melanie
Hi thid recipe was awesome! I loved the flavor and sweet enough for our family. I baked in a 8 inch round pan and should of baked for 25-30 min... The top was a bit burned at 50.
Angela Coleby
Glad you enjoyed it!
Tiffany
Love the idea of this bread! I really wish I had watched it closer because my result might have been different. I baked it at 50 minutes and it was on the dry side. I am always reluctant with coconut flour because it tends to yield that dry yet wet texture (like wet cardboard), and this headed that way at 50 minutes. That being said, I did not feel like it was sweet enough and there was an overwhelmingly strong taste of ginger. If I made this again (and I think I will), I would reduce the ground ginger to 1 tsp ginger, increase the sweetener, and reduce the cook time. Meanwhile, I don't like waste so I made some cinnamon butter with a sugar sub to sweeten and moisten it up a bit. Thank you for the recipe!
Tiffany
**Update** I wanted to follow up that the next day the loaf actually tasted better. Still dry on the ends (but ovens vary so mine may just be hotter), but the center was moist and delicious. I would even go as far as to say that the overwhelming ginger flavor settled down a bit too. Still needed more sweetness in my opinion, but as I mentioned earlier, I just love the idea of this recipe! Funny how baked things can taste quite different the next day.
Angela Coleby
Glad it tasted better for you! I had the some with some baked donuts the other day. When I made them, they tasted okay. The next day they were much better. A magical fridge perhaps?
Lorraine
Hi, this recipe looks lovely, please can you tell me, is the coconut milk the type you get in a can (thick and creamy) or the carton which is more of a drink? Looking forward to making this. Thanks for your recipes x
Angela Coleby
I use the one in the can, but always give it a good shake first!
Eliza
Hi Angela,
Made this yesterday and loved it. A question: Do you have a recipe for fruit cake like for Christmas?
Angela Coleby
Hi, so glad you enjoyed it too! Sorry, I don't have a fruit cake recipe as I'm not keen on it myself.