This Keto Coconut Flour Gingerbread Cake is a low‑carb, gluten‑free treat that captures the comforting, spiced flavours of classic gingerbread. Made with coconut flour and a warming blend of ginger, cinnamon, nutmeg and cloves, the cake stays moist and tender while keeping carbs low. It’s ideal for holiday gatherings, cozy afternoons with tea, or whenever you want a spiced, satisfying dessert without the refined sugar and gluten.
Serve it plain, dusted with a low‑carb powdered sweetener, or top it with a light cream cheese frosting for a richer finish. The bright bite of fresh ginger balances the warm spices, giving each slice a well‑rounded flavour. If this cake were a hug, it would be a generous, cozy embrace from a relative in a soft sweater.
With so many gingerbread recipes around during the season, I wanted to try a coconut flour version to see how the familiar spices would shine through. Traditional gingerbread often uses molasses, which I didn’t include here, but the blend of sweetener, fresh ginger and ground spices gives excellent depth and a pleasant caramel‑like warmth without molasses.
The texture is soft and pleasantly moist — thumbs up from my chief taster, who happily had this for breakfast. I also found a slice soothing when I felt a little under the weather; ginger’s soothing qualities are well known, and although cake isn’t a cure, the fresh ginger certainly helped my stomach feel better.
This post may contain affiliate links. Please read my disclosure policy for more information.
[feast_advanced_jump_to]
Why You Will Love This Recipe
Even though it uses coconut flour, this cake remains remarkably soft and moist when prepared correctly.
Warm gingerbread spices—ginger, cinnamon, cloves and nutmeg—create a comforting, festive aroma and flavour.
It’s versatile: enjoy it plain, with a keto‑friendly cream cheese frosting, or with candied ginger for added texture and flavour.
Ingredients
These thoughtfully chosen ingredients combine to produce a moist, flavourful, spiced keto‑friendly gingerbread cake.
- Coconut flour – very absorbent; a little goes a long way and it helps keep the cake low in carbs.
- Unsalted butter – softened; brings richness, moisture and a tender crumb.
- Brown monk fruit sweetener – or another low‑carb brown‑style sweetener; provides a caramel‑like note similar to brown sugar.
- Coconut milk – adds moisture and a subtle creaminess; almond milk can be substituted if preferred.
- Eggs – room temperature eggs beat more easily and lend structure and lift.
- Fresh ginger – grated for a bright, zesty ginger kick that complements the ground spice.
- Ground spices – a warming mix of ground ginger, cinnamon, cloves, nutmeg and allspice for authentic gingerbread flavour.
- Baking powder and salt – for lift and to balance the sweetness.
How To Make Keto Gingerbread Cake
This coconut flour gingerbread cake is straightforward to prepare and requires only a few steps.
1. Preheat the oven to 180°C (350°F). Grease a 1 lb loaf tin and line the bottom with parchment paper.
2. In a large bowl, whisk together the dry ingredients: coconut flour, baking powder, salt and the ground spices.
3. In a separate bowl, beat the softened butter with the sweetener, then add the eggs and mix until smooth.
4. Combine the butter‑egg mixture with the dry ingredients. Gradually add the coconut milk and water until the batter is smooth but not runny.
5. Stir in the grated fresh ginger for brightness and extra flavour.
6. Spoon the batter into the prepared loaf tin and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the centre comes out clean.
7. Allow the cake to rest in the tin for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Cool completely if you plan to add frosting so the topping won’t melt.
Storage
Store the cake in an airtight container in the refrigerator to keep it from drying out. If it’s frosted with cream cheese icing, keep it refrigerated. Properly stored, the cake will stay fresh for up to five days.
Freezing
To freeze, slice the cake and wrap individual portions in plastic wrap, then place them in a freezer‑safe bag or container. If the cake is frosted, freeze uncovered for 1–2 hours first to set the frosting, then wrap to avoid smearing. Thaw overnight in the fridge or at room temperature for a few hours before serving.
More Low Carb Ginger Desserts to Enjoy:
If you love ginger, try other low‑carb options such as ginger and raspberry muffins, ginger muffins with lime cream cheese, gingerbread cheesecake cups, or a gingerbread Swiss roll — each one highlights ginger in different, delicious ways.
WATCH THE VIDEO
Below is a brief video demonstration showing the basic method for mixing and baking this loaf-style gingerbread cake. Watch for tips on batter consistency and how to test for doneness.
Keto Gingerbread Cake
Angela Coleby
Pin Recipe
Need Metric Measurements?
Use the unit conversion buttons to toggle between US customary cups and metric grams when following the ingredient list and recipe cards.
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 Fresh ginger grated
- 1 tablespoon Ground ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground cloves
- 1 teaspoon Ground nutmeg
- ½ teaspoon Allspice
- ¼ cup Water
Instructions
-
1. Preheat oven to 180°C (350°F).
-
2. Grease a 1 lb loaf tin and line the base with parchment paper.
-
3. In a large bowl, whisk together the coconut flour, baking powder, salt, and ground spices.
-
4. In a separate bowl, beat the softened butter with the brown sweetener until smooth, then add the eggs one at a time.
-
5. Add the butter and egg mixture to the dry ingredients and stir to combine.
-
6. Gradually pour in the coconut milk and water, mixing until you achieve a smooth, spreadable batter.
-
7. Fold in the grated fresh ginger for a fresh, lively note.
-
8. Pour the batter into the prepared tin, smooth the top, and bake for 40–50 minutes, or until a skewer inserted in the centre comes out clean.
-
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or frosting.
Notes
Store slices in an airtight container in the fridge for up to 5 days; freeze individual portions for longer storage.
Nutrition
Nutrition estimates are approximate and provided by an online calculator. Adjustments to ingredients or portion sizes will change the values.