Low-Carb Gingerbread Loaf With Mascarpone Cream Frosting


This content originally appeared on Sugar-Free Mom. Republished with permission.

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!

How to Store Keto Gingerbread Loaf

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.

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

This low-carb gingerbread loaf is dressed to impress with a mascarpone cream frosting and the dreamiest keto caramel. Enjoy it for afternoon tea, dessert or even breakfast.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings


Gingerbread Loaf

  • 1/2 cup Swerve brown sugar sub or Lakanto Monkfruit Golden
  • 4 large eggs separated
  • 1 tsp vanilla extract
  • 1/4 cup butter
  • 1 cup almond flour 100g
  • 1/3 cup coconut flour 40g
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp sea salt flaked

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


  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.

Recipe Notes

Store in the fridge for up to 4 days

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 (332 g)

Calories 343 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.

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.

Low-Carb Gingerbread Loaf With Mascarpone Cream Frosting Recipe

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Last Updated: December 29th, 2020

Filed Under: Food, Type 1 Diabetes, Type 2 Diabetes

Since 2011, Brenda’s blog, Sugar-Free Mom, has become the most popular sugar-free source on the web today. She has a devoted following of those looking to reduce sugar consumption, many who follow a low-carb diet, and many who have multiple allergies. Her first cookbook, Sugar-Free Mom, Naturally Sweet & Sugar-Free Recipes for the Whole Family, was released on December 9, 2014. This book is a wonderful beginner’s guide to going sugar-free with over 100 family-friendly recipes. Her second cookbook, Naturally Keto, includes a wide variety of over 125 recipes from breakfast to desserts, many dairy-free and nut-free, as well as a 4-week meal plan, a beginner’s guide to starting keto, tips on dealing with a reluctant spouse, kitchen essentials, and foolproof fabulous recipes for entertaining a non-low-carb crowd.

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