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.
