I really love low carb baking. I don’t know why, but I just find it so enjoyable to be able to take a recipe that’s loaded with sugar and starch, and convert it into something that all of us low carbers and keto warriors can enjoy. Like this low carb gingerbread. I love warming spices like cinnamon and ginger, and they’re even better in baked goods.

This low carb gingerbread features ground flaxseeds instead of flour, and thus is totally nut free. Most recipes use almond flour to achieve that cake texture, but I’m allergic, so that doesn’t work for me. I’m also kind of a lazy baker. Yes, I will bust out the stand mixer and whip egg whites on occasion, but not for an everyday treat. So, this is the lazy version of low carb gingerbread. It’s really keto friendly, though and high in fiber, which is something that isn’t necessarily the easiest to come by on a keto diet.

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Recipe notes for baking low carb gingerbread:

• This only has 1.1g net carbs per serving – you’re welcome.
• I used Swerve granulated sweetener for this, but you could easily use any granulated sugar substitute.
• This cake is technically paleo – not really a huge selling point for me, but interesting to note
• You could substitute almond flour (or another nut flour) for the flaxseeds if you really want to, but I can’t make any promises about how it will turn out. Flaxseeds are great for keeping in moisture, which helps the cake feel like there might be molasses hiding in there somewhere (there’s not).
• I made my gingerbread spice mix with this recipe from Stupid Easy Paleo, but doubled the amount of ginger. You could also use a pre-made mix from the store. No judgments (remember how lazy I am?)
• If you wanted more protein and less fat, you could easily sub the coconut milk for Greek yogurt, quark or skyr. All are delicious and full of protein. :)