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Ketogenic gingerbread on wooden cutting board with knife.
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4.96 from 45 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 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Bread, Breakfast, Desserts
Cuisine: American
Servings: 8 slices
Calories: 240kcal

Ingredients

Instructions

  • Preheat oven to 350 °F.
  • Whisk the egg in a medium bowl, add zucchini, butter and maple. Set aside.
    1 whole egg, 3/4 cup shredded zucchini, 1/4 cup butter, 1/4 cup Sugar-free maple syrup
  • In a second bowl, combine all dry ingredients. Reserve the nuts.
    1.5 cups almond flour, 2 tablespoons Keto sugar substitute, 1 tablespoon ground cinnamon, 1 tablespoon ginger powder, 1 tablespoon grass-fed beef gelatin, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  • 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.
    1/2 cup macadamia nuts
  • 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 | Sodium: 194mg | Fiber: 4g | Net Carbohydrates: 4g
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