Keto Gingerbread, Moist and Fluffy - Healthy Recipes Blog (2024)

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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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An easy recipe for moist, fluffy, and flavorful keto gingerbread. It's ready in less than an hour, and this includes the time it needs to cool.

Despite containing no molasses or brown sugar, it tastes just like the real thing, and the leftovers are excellent too.

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My Dutch Grandma used to bake an amazing Ontbijtkoek - a Dutch breakfast cake, heavily spiced with cloves, cinnamon, ginger, and nutmeg.

This delightful keto gingerbread reminds me of Grandma's wonderful cake. It's fluffy, moist, and very flavorful.

When I embarked on making a low-carb version, I had my suspicions. I assumed that it would be very difficult to recreate the traditional flavor without molasses.

As it turns out, it's actually very doable! This cake is wonderful. And another lovely holiday cake to check out is this keto fruit cake.

Jump to:
  • Ingredients
  • Instructions
  • Expert tip
  • Frequently asked questions
  • Variations
  • Serving suggestions
  • Storing leftovers
  • Related recipes
  • Foodie Newsletter
  • Recipe Card

Ingredients

You'll only need a few simple ingredients to make this tasty cake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Eggs: I use large eggs in almost all of my recipes, this one included.

Whole milk: You can use heavy cream instead of milk. But as you can see, even with the milk, this cake is very low in carbs.

Unsalted butter: I love using creamy European butter, but any butter will be great.

Sweetener: I use stevia glycerite. You can replace it with a sugar-free granulated sweetener, possibly adding 1-2 tablespoons of milk.

Aromatics and spices: Ground cinnamon, minced fresh ginger, and unsweetened cocoa powder. I also add a bit of salt.

Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.

Baking soda: Helps the cake rise and ensures it's nice and fluffy.

Instructions

Making this keto gingerbread is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

  • Your first step is to simply mix together all the ingredients in one bowl. Make sure the batter is smooth.
  • Then, pour the batter into a greased square 8-inch pan.
  • The last step is to bake the cake in a 325°F oven for about 20 minutes.
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Expert tip

This might be somewhat unusual, but I like to add just a tablespoon of cocoa powder to this cake. This accomplishes two important goals:

1. The acidic cocoa powder helps to activate the baking soda. This is why you should use natural cocoa powder, not one that says it was processed with alkali.

2. The cocoa powder gives the cake a deeper color. Thisis useful because I don't use brown sugar or molasses.

Frequently asked questions

How did you come up with this recipe?

I based this recipe on my trusted almond flour cake recipe. I omitted the honey, replacing it with stevia, milk, and butter. And I added spices - cinnamon and ginger.

Can I use coconut flour instead of almond flour?

No, unfortunately, you cannot. These two flours behave very differently and are not interchangeable in baked goods.

Can I add molasses to this cake?

A tablespoon of molasses contains around 15 grams of carbs. Whether this fits within your low-carb diet is up to you to decide. I find that this cake is marvelous even without a drop of molasses.

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

  • You can use a granulated sweetener instead of stevia. If the batter seems too thick, add an extra tablespoon of milk.
  • Add a pinch of cloves and/or nutmeg.
  • Frost the cake with this keto cream cheese frosting.

Serving suggestions

This simple cake is perfect for breakfast, snack, or dessert. It's wonderful all by itself, but if you serve it for dessert, you can add this cream cheese frosting or this keto whipped cream.

Storing leftovers

Once completely cool, I wrap the cake in cling wrap, then in a layer of foil, and store it in the fridge. It keeps well for 4-5 days when kept this way.

You can also wrap it as mentioned above and freeze it, or you could freeze individual slices in freezer bags.

This is one of those cakes that keeps really well when stored, so sometimes I bake two of them to ensure I have tasty leftovers!

Keto Gingerbread, Moist and Fluffy - Healthy Recipes Blog (3)
  • Keto Fruit Cake
  • Chocolate Bark
  • Honey-Roasted Nuts
  • Keto Chocolate Chip Cookies

Recipe Card

Keto Gingerbread, Moist and Fluffy - Healthy Recipes Blog (8)

4.90 from 267 votes

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Keto Gingerbread

An easy recipe for moist, fluffy and flavorful keto gingerbread. Despite containing no molasses or brown sugar, it tastes just like the real thing!

Prep Time15 minutes mins

Cook Time20 minutes mins

Rest time20 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: 9 squares

Calories: 175kcal

Author: Vered DeLeeuw

Ingredients

Instructions

  • Preheat the oven to 325 degrees F. Generously grease a glass 8X8-inch baking dish with butter.

  • In a medium bowl, whisk together the eggs, milk, melted butter, stevia, cinnamon, cocoa powder, gingerm, and kosher salt.

  • Whisk in the almond flour, then the baking soda.

  • Pour the batter into the prepared pan. Bake until the cake is puffed and a toothpick inserted in the center comes out clean, about 20 minutes.

  • Cool the cake in the pan on a cooling rack for 20 minutes, then cut it into nine squares and serve.

Video

Notes

*Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use ½ tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.

Once completely cool, you can wrap the cake in cling wrap, then in a layer of foil, and store it in the fridge. It keeps well for 4-5 days when kept this way.

You can also wrap it as mentioned above and freeze it, or you could freeze individual slices in freezer bags.

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Nutrition per Serving

Serving: 1square | Calories: 175kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 167mg | Fiber: 2g | Sugar: 1g

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Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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About the Author

Keto Gingerbread, Moist and Fluffy - Healthy Recipes Blog (19) Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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Keto Gingerbread, Moist and Fluffy - Healthy Recipes Blog (2024)

FAQs

Why is my gingerbread dough sticky? ›

Molasses is a thick, goopy ingredient, so it wasn't a surprise that my dough came out on the stickier end of the texture spectrum when I used too much molasses. Even though it was thick, I was still able to form each cookie successfully with the person-shaped cutting tool.

Does gingerbread spread when baking? ›

Tips to Prevent Spreading: Skip the Baking Powder: Omitting baking powder helps maintain the cookie shape during baking. Room Temperature Ingredients: Ensure ingredients like butter and eggs are at room temperature for the right cookie consistency.

How to get gingerbread to keep its shape? ›

You need to cut your gingerbread shapes when they're raw, but sometimes they spread or get misshapen when cooking. If this happens, trim your pieces back to their shapes while the gingerbread is still warm.

Why is my gingerbread crumbly? ›

On bbc good food comments for the gingerbread recipe people have suggested adding milk to solve the problem. I used this recipe for the gingerbread. www.bbcgoodfood.com/recipes/4900/simple-gingerbread-house. Don't make the pieces to thin and wait for them to get completely cold before handling as they may break.

How do you moisten gingerbread cookie dough? ›

Milk, egg yolks or egg whites, vanilla extract or even a teaspoon of water can help moisten the dough to give you less crumbly cookies. A little bit of a liquid like milk can also help your cookies spread in the oven to give you a more crispy cookie.

What is the difference between sticky and tacky dough? ›

Baking Term

If the dough you are using is "sticky" it will stick to your finger when you touch it. If it is "tacky" then it will pull back to the dough or break off clean.

Should you chill gingerbread dough before baking? ›

Mistake #2: Not resting your dough

After the gingerbread is cut out, Lomas recommends putting it into the fridge for at least 30 minutes and up to three days. Chilling the dough before it goes into a hot oven gives the butter a chance to firm up and reduces how much it spreads when baking.

How long will homemade gingerbread keep? ›

It will stay fresh at room temperature for up to five days and you can freeze it too, so you can make it ahead of time. Preheat oven to 180°C / 160°C fan-forced. Line two baking trays with baking paper. Once cooled, decorate your gingerbread with icing, lollies and Christmas decorations.

Why is my gingerbread dense? ›

Under-baking can cause a sunken cake and over-baking can cause a dry one, so making sure your gingerbread is properly baked is critical! Gingerbread is inherently slightly dense and heavy in texture, but each bite is perfectly flavored and moist and just melts in your mouth.

Should gingerbread be soft or crunchy? ›

Gingerbread cookies should be soft. They should be supple. They should bend to your teeth before the cookie skin breaks and the crumbs fall all over you. They should retain a bit of elasticity, and maybe you can even leave your fingerprints on the cookie if you hold them too hard because you're just that excited.

How do you add moisture to cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

How to add moisture to cookies? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

Why is my gingerbread cracking in the oven? ›

You have a few things that can go wrong: The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set)

How do you fix dough that is too sticky? ›

After the first rise, you would normally knead the dough again. However, if you find your dough is too sticky at this point, do not knead it again. Instead, gently press and deflate the dough. You can also use a light coating of flour on your hands and working surface to press and stretch the dough.

Should gingerbread cookie dough be sticky? ›

Add molasses and vanilla and beat until completely incorporated. Reduce mixer speed to low and add flour mixture until thoroughly combined, about 1 minute. Dough should be soft (not dry or crumbly) but not sticky. If sticky, add a few tablespoons of flour until desired consistency is achieved.

Is gingerbread supposed to be sticky? ›

Namely, sticky gingerbread starts with a fluid, molasses-heavy batter, which, if not over baked, creates a beautifully moist cake, which if wrapped and refrigerated for a day or two and then brought back to room temperature, has a dense, chewy, somewhat sticky texture.

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