Keto Low-Carb Gingerbread Loaf

Taken from The Roasted Root website.

I personally do not enjoy this cake as I’m not a fan of ginger unless its a ginger nut biscuit.

My other half, however, really enjoys this. We find the stevia sugar has a bit of an after taste, so we don’t bother with the icing. But its personal preference.




  1. Preheat the oven to 350 degrees F and line an 8” x 5” loaf pan with parchment paper.
  2. Add all of the ingredients to a blender and blend until combined. You may need to scrape the sides with a rubber spatula and re-start the blender to get it to incorporate. The batter will be very thick! Note: if you don’t own a high-powered blender, you can use a stand mixer or mix everything in a mixing bowl.
  3. Transfer the batter to the parchment-lined pan and smooth into an even layer. Bake 40 to 45 minutes, until the edges are golden-brown and the center has set up. Allow bread to cool at least 30 minutes.
  4. If making the glaze, stir together the sugar-free confectioners sugar and water in a bowl until thick and creamy. If needed, add more water (or sweetener) to get your desired consistency.
  5. Drizzle the glaze liberally over the bread and smooth it into a layer (or make funky designs…get on with your bad self).
  6. Sprinkle with sugar-free brown sugar to make it look extra cool. Slice and serve!

Nutrition Facts

Amount Per Serving (1 of 12)

Calories 179Calories from Fat 126

% Daily Value*

  • Fat 14g22%
  • Carbohydrates 16g5%
  • Fiber 2g8%
  • Sugar 1g1%
  • Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

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