Keto Gingerbread Loaf
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How to Make It
Step 1
Preheat the oven to 350°F (175°C). Grease an 8×5-inch loaf pan well, then line it with parchment paper, leaving some overhang on the sides for easy removal of the loaf out easily once it’s baked. Melt the butter in the microwave at 10 seconds intervals until fully melted, then set aside to cool. In a large mixing bowl, use an electric mixer to blend the granulated Keto sweetener, melted butter, and vanilla extract until well combined and smooth.
Step 2
Add in the eggs one at a time, beating well after each addition until the mixture is fully combined and slightly fluffy.
Step 3
To the wet mixture, gradually add the almond flour, golden flax meal, cocoa powder, baking powder, psyllium husk powder, cinnamon, ground ginger, ground cloves, nutmeg, and sea salt. Mix until a thick, uniform batter forms.
Step 4
Spread the batter evenly into the prepared loaf pan, smoothing the top with a spatula. Note that the batter will be thick. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 5
Allow the gingerbread loaf to cool in the pan for about 15 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely.
Step 6
In a medium-sized bowl, beat together the softened cream cheese, heavy whipping cream, and room-temperature butter, sugar-free confectioners’ sugar, vanilla extract, and salt. until smooth and creamy.
Step 7
Spread the frosting over the cooled gingerbread loaf or serve it on the side. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!
Ingredients
- Granulated Allulose 0.75 cup
- Melted Butter 0.5 cup
- Vanilla extract 1 tsp
- Raw egg 4 medium
- Super Fine Almond Flour 1.5 cup
- Golden Flax Meal 0.5 cup
- Cocoa powder, unsweetened 3 tbsp
- Psyllium Husk Powder 1 tbsp
- Baking powder 1.5 tsp