Low Carb Gingerbread Loaf (with actual molasses!)

Sliced and freshly glazed low carb gingerbread loaf showing the fluffy texture

Low Carb Gingerbread Loaf (with actual molasses!)

Beautifully spiced and with a truly amazing crumb (!!), this low carb gingerbread loaf (made with some actual blackstrap molasses) might just be, well, what Christmas tastes like.

Course Breakfast, Dessert

Cuisine American

Keyword almond flour gingerbread loaf, grain free gingerbread loaf, low carb gingerbread loaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 192kcal

Ingredients

128 g almond flour *
42 g coconut flour
15 g whey protein isolate
1 teaspoon xanthan gum
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg freshly grated
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon black pepper freshly ground
4 eggs at room temp
3/4 cup erythritol or regular cane sugar if just gluten free*
1/4 cup blackstrap molasses
84 g unsalted butter melted and cooled to room temp
120 g sour cream or coconut cream + 1/2 tsp apple cider vinegar

For the lemon glaze

3/4 cup powdered sweetener
1 1/2-2 tablespoons lemon juice as needed
1/2 teaspoon lemon zest

Metric - US Cups

Instructions

Preheat oven to 350°F/180°C. Line (or grease and flour) a loaf pan.
Whisk together in a medium bowl almond flour, coconut flour, whey protein isolate, xanthan gum, baking powder, baking soda, salt and spices. Set aside.
Add the eggs, sweetener and molasses to a large bowl and beat together with an electric mixer until truly lightly and fluffy (about two minutes). This *really* helps with the rise and final texture, so take your time.
Mix in the melted butter until well incorporated.
Add in the dry flour mix in two parts, alternating with the sour cream. The dough will be very elastic (and prone to climbing up your electric mixer). So just do your best to mix quickly and use a spatula at the end to ensure everything is thoroughly mixed.
Distribute batter evenly into the prepared loaf pan, smoothing out the top with wet fingertips. Bake for 50-60 minutes (I did 60 minutes on the last trial and a new gas oven... kinda wish I'd done 55 as the molasses does brown your loaf quicker). Check in on it after minute 15 though, and tent with aluminum foil (ensuring its not resting on the loaf!) as soon as the top is fully set and beginning to brown.
Allow to cool for 15 minutes in the pan before removing, and cool completely on a rack before glazing.
Make the lemon glaze by mixing the powdered sweetener with the lemon zest and juice. Add lemon juice as needed until desired consistency is reached, but watch out as you want it fairly thick so it sticks nicely.
Store in an airtight container for 3 days and freeze for up to three months.
Pssst! I've definitely noticed that gingerbread spiced goods in general are *always* better the day after (in both taste and texture), once all the flavors have had a chance to properly mingle. i.e. plan accordingly!

Notes

And if just grain free (i.e. carbs aren't a constraint), feel free to sub 1/4 cup almond flour with arrowroot starch for an extra fluffy loaf.

Otherwise please see section on sweeteners for deets and possible subs.

Nutrition

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