Keto Gingerbread Loaf

4 from 5 votes

Prep Time10 mins

Cook Time1 hr

Servings: servings

Calories: 268kcal

4 large eggs
1/2 cup sour cream
1/4 cup unsalted butter melted
1 cup Swerve brown sugar
1 tbsp ground ginger
1 tbsp pumpkin spice
1/2 tsp salt
2 cups blanched almond flour
2 tsp baking powder
Swerve confectioners’-style sweetener or Keto Cream Cheese Frosting optional, for topping

Preheat oven to 325 degrees F. Line a 9x5 inch loaf pan with parchment paper.
In a medium bowl, whisk together the eggs, sour cream, melted butter, Swerve, ginger, pumpkin spice and salt until mixed together.
Mix in the almond flour and the baking powder until smooth.
Pour the batter into the prepared pan. Bake for 50-60 minutes. You will know it is done when you are able to insert a toothpick into the middle of the gingerbread and have it come out clean.
Cool the gingerbread on a wire rack before cutting the loaf into 1 inch slices. Serve with keto cream cheese frosting or a dusting of Confectioner’s Swerve.