Name: Keto Iced Gingerbread Loaf Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/3 cups (160 g) almond flour; 1/2 cup (56 g) coconut flour; 6 Tablespoons (72 g) granulated erythritol; 1/3 cup (80 ml) ghee, room temperature; 4 eggs, lightly whisked; 2 teaspoons (4 g) ginger powder; 1 teaspoon (2 g) cinnamon powder; 1/2 teaspoon (1 g) ground nutmeg; 1/2 teaspoon (1 g) baking powder; Pinch of salt; 1 cup (192 g) powdered erythritol; 5 Tablespoons (75 ml) water

Description

Enjoy all of the flavors of your favorite holiday cookie but in a loaf when you make this keto iced gingerbread loaf recipe.

Ingredients

1 1/3 cups (160 g) almond flour
1/2 cup (56 g) coconut flour
6 Tablespoons (72 g) granulated erythritol
1/3 cup (80 ml) ghee, room temperature
4 eggs, lightly whisked
2 teaspoons (4 g) ginger powder
1 teaspoon (2 g) cinnamon powder
1/2 teaspoon (1 g) ground nutmeg
1/2 teaspoon (1 g) baking powder
Pinch of salt

For the icing:

1 cup (192 g) powdered erythritol
5 Tablespoons (75 ml) water

Instructions

Preheat the oven to 350 F (175 C). Line a small loaf pan with parchment paper and set aside.
Place all of the loaf ingredients in a large bowl and mix until completely combined to create a smooth batter. Pour the batter into the prepared loaf pan.
Place the loaf pan in the oven and bake for 40 minutes until cooked through and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely before removing the loaf from the pan.
To make the icing, combine the powdered erythritol with the water until smooth. Cover the top of the cooled loaf with the icing before slicing and serving.
Refrigerate the iced gingerbread loaf in a sealed container for 2 to 3 days.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

Serving Size: 1 slice
Calories: 305
Sugar: 2 g
Fat: 26 g
Carbohydrates: 9 g
Fiber: 6 g
Protein: 10 g