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+ servings
gingerbread cake is the perfect winter recipe

Gingerbread Cake

Course Dessert
Keyword keto gingerbread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 230kcal


Gingerbread Cake

Cream Cheese Frosting


  • Make the brown butter: heat a bottom heavy saucepan to medium-low heat and add the butter.
  • Once fully melted combine with a spoon until it starts to froth over. This should take about 5-7 minutes. At this point it is important to keep an eye on it as it browns, but make sure it doesn't burn. Once it gets a deep brown it is done - remove from heat.
  • Strain the butter into a small bowl and set aside to cool.
  • Grease a 8x4 loaf pan and preheat the oven to 350 degrees.
  • Make the cake: In a medium bowl combine the coconut flour, erythritol, baking powder, ginger, cinnamon and allspice. Combine with a whisk. Set aside.
  • Once the butter has cooled, about 15 minutes, add the maple extract, eggs, and browned butter to a large bowl. Whisk together.
  • In two batches add the dry ingredients to the wet and combine.
  • Pour the cake into the greased loaf pan and bake for 43-45 minutes. Ovens vary in temp so do a toothpick test at 40 minutes!
  • Allow the cake to cool for atlas 20 minutes prior to cutting, and if you are frosting it, allow it to cool completely prior to frosting!
  • Make the Frosting: Using a hand mixer, cream together the room temperature cream cheese and butter until fully incorporated.
  • Add the salt, vanilla extract and confectioner and cream together until combined.
  • NOTE: we used 3/4ths of the frosting recipe on the gingerbread cake, which is reflected in the recipe!


Net Carbs: 3.1g


Calories: 230kcal | Carbohydrates: 7g | Protein: 3.9g | Fat: 20g | Fiber: 3.9g