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4.72 from 7 votes

Ketogenic Gingerbread Loaf | with Grass-fed Gelatin

Cozy up with the family and share a gluten-free, sugar-free keto gingerbread loaf flavored with warming spices and maple flavored sweetness. It's a great baked treat for any winter day!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 8 slices
Calories: 240kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk the egg in a medium bowl, add zucchini, butter and maple. Set aside.
  • In a second bowl, combine all dry ingredients. Reserve the nuts.
  • Blend the wet bowl with the dry bowl in a food processor. Add the nuts and continue blending until smooth. If you don't have a food processor, try a blender. When the nuts are well blended, the bread gets a very creamy texture. If you like chunks or want a crunchy texture, you can finely chop the nuts with a knife and add them to the batter in pieces.
  • Pour batter into a greased loaf pan or 8 by 8-inch baking dish. Bake for about 30 minutes, until top is golden brown and firm to touch.
  • Let cool completely before removing from the pan. This bread is best after it has sat in the fridge for a bit, for at least 2 hours or overnight.

Nutrition

Calories: 240kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 194mg | Potassium: 97mg | Fiber: 4g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
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