Keto Gingerbread Cake Recipe

This Keto gingerbread cake is a delicious low-carb dessert that’s perfect to be served in the festive season or as a side to morning tea and coffee.

The un-frosted loaf can be frozen for up to 3 months. To defrost, remove the cake from the freezer and leave it in the fridge overnight. It will be ready to ice in the morning.


Loaf Frosting



  • Preheat your oven to 165C/330F.
  • Add the butter and Natvia to your stand mixer and beat on medium speed using the whisk attachment.
  • Add the vanilla, egg and cream cheese and combine.
  • In a mixing bowl, add the remaining loaf ingredients and mix together.
  • Gently fold the dry ingredients into the stand mixer.
  • Pour the batter into a 9x5in loaf tin, lined with parchment.
  • Bake in the oven for 50-55 minutes, until a skewer comes out clean when inserted in the center.
  • Allow the loaf to sit in the tin for 15 minutes before removing to a wire cake rack to cool completely.


  • In your stand mixer, combine the cream cheese, vanilla and Natvia Icing Mix. Mix on medium speed until smooth.
  • Spread over the cooled loaf and top with the chopped walnuts. Cut into 10 slices and enjoy.


Serving: 1slice | Calories: 275kcal | Carbohydrates: 4g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 95mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.7mg