Sugar Free Low-Carb Keto Gingerbread Loaf with Mascarpone Cream Frosting

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This Copycat Starbuck’s Keto Gingerbread Loaf is easy to make at home without all the carbs! The keto mascarpone cream cheese frosting is outstanding on top of this sugar free gingerbread loaf! 

Lately, I’ve been all about creating keto copycat recipes from Starbuck’s. I’ve created a Keto Peppermint Mocha Frappuccino and a Keto Pumpkin Spice Frappuccino and now this tasty keto gingerbread loaf, which is basically an amazing spice cake with an incredible cream cheese frosting! I also have a Sugar Free Starbuck’s Cool Lime Spritzer drink you might enjoy as well! 

This moist delicious keto gingerbread cake has all the warm spices you love for the holidays. Making this incredible keto cake at home is not difficult at all and the sweetener options can be adapted to your preferences. Traditional gingerbread cake uses sugar sweeteners like honey or maple syrup, but to make this keto friendly we opt for low carb sweeteners like Allulose and Swerve brown sugar sub. Either will work well in this gingerbread loaf, but you can also try Lakanto Golden Monk Fruit sweetener if you prefer. None of these sweeteners will spike your blood sugar and will not kick you out of ketosis.

4 by 8 inch Loaf Pan– This is the perfect sized loaf pan to get nice height for this delicious gingerbread loaf!

Unbleached Parchment paper-Using unbleached parchment without toxic chemicals is best for your health!

Electric Hand Whisk-This gadget is also a frother too!

Small stainless steel saucepan– Best saucepan without chemicals is stainless steel! 

To keep this tasting it’s best, make sure to cover in an airtight container and store in the refrigerator. Use within 4 days.  If you wanted to freeze the loaf, best to not make the mascarpone frosting until you are ready to serve. Once you make the loaf and it’s completely cooled, wrap in plastic wrap or parchment first then store in an airtight container in the freezer. Thaw overnight in the fridge for when you are ready to serve and make the frosting. This can be frozen for up to a month. 

Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go  food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow  you the option to remove,  add, start with a blank menu and create your own if you so wish.  Learn More about our meal plans!

Low-Carb Keto Gingerbread Loaf with Mascarpone Cream Frosting and Salted Caramel

There’s nothing quite like a good slice of cake to cheer you up… and this is a really good cake! This Low-Carb Keto Gingerbread Loaf is perfect for fall and dressed to impress with a mascarpone cream frosting and the dreamiest keto caramel. Enjoy this Keto Gingerbread Cake for afternoon tea, dessert or even breakfast. It’s the cake for all occasions and really easy to make.

Ingredients

Mascarpone Cream Frosting

  • 1/2
    cup
    heavy cream
    or (120g)
  • 1/2
    cup
    mascarpone cheese
    or (120g)
  • 2
    tbsp
    allulose
    (Optional)(2-3 tbsp powdered allulose or erythritol, to taste)

Salted Caramel

  • 1/4
    cup
    allulose
    granulated (50g)
  • 3/4
    tbsp
    butter
    room temperature
  • 1.5
    ounces
    heavy cream
    or 40ml
  • 1
    pinch
    sea salt

Instructions

Gingerbread Loaf

  1. Preheat the oven to 350 F / 180C / 160 fan.

  2. Line a loaf pan (4 by 8 inch)with greaseproof paper and grease with a little butter or oil.

  3. Place the low-carb sweetener, egg yolks, vanilla and butter in a mixing bowl and cream with an electric whisk until pale.

  4. Add all the dry ingredients to the wet(almond flour, coconut flour, baking powder, ginger, cinnamon and salt) and whisk with your electric whisk until just combined.

  5. Whisk the egg whites until just below stiff peaks. Whisk into the batter until just combined, do not overcook or they will deflate.

  6. Bake in the oven for 30 – 35 minutes until you can insert and remove a skewer without many crumbs sticking. Don’t overcook as it will firm up as it cools. If you’re using a wider loaf pan the cooking time may be less.

Mascarpone Cream Frosting

  1. Whisk the cream in bowl with electric whisk until just below firm then fold through the mascarpone with a silicone spatula.

  2. Use a palate knife to add the frosting to the cooled low-carb gingerbread loaf.

Salted Caramel

  1. Place the granulated allulose and butter in a pan. Stir over a low/medium heat with a balloon whisk, about 3minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.

  2. On a low heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Take off the heat and whisk if it looks like it’s separating. Cook for about 1.5 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel, as it will thicken as it sets. Cooking times will vary depending on your room temperature too.

  3. Remove from the heat and stir in the salt. Pour into a bowl and place on an ice pack to stop the cooking process. Allow to cool down slightly before drizzling over the frosting. If you find the caramel thickens and cools a bit much just pop in the microwave for 5- 10 seconds to warm back to runny.

  4. Any remaining caramel you can spoon over the cake to serve and remember you can always heat for a few seconds to make the caramel runny again. Store any leftover caramel in a glass jar in the fridge for a week until ready to use.

Storage

  1. Store in the fridge for up to 4 days

Recipe Notes

Nutritional information includes frosting and caramel

Net Carbs 5g

Nutrition Facts

Low-Carb Keto Gingerbread Loaf with Mascarpone Cream Frosting and Salted Caramel

Amount Per Serving (1 slice)

Calories 332
Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 15g94%

Cholesterol 152mg51%

Sodium 272mg12%

Potassium 109mg3%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 1g1%

Protein 8g16%

Vitamin A 835IU17%

Calcium 108mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

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