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.
Servings 12 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
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
Serving: 1slice / muffin | Calories: 192kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 202mg | Potassium: 143mg | Fiber: 2g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg