Tis’ the season for holiday baking so you will want to write this one down for a yummy sugar free, keto & diabetic friendly gingerbread.
1/4 Cup browned butter
3/4 Cup coconut flour
3/4 Cup brown sugar substitute
4 eggs
1/2 tsp baking powder
1/2 tsp maple extract
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp allspice

4 oz cream cheese softened
1/4 cup butter, softened
1/2 cup powder sugar substitute
1/2 tsp vanilla
1/4 tsp salt
Preheat oven to 350 and grease a small 8×4 loaf pan .
Make the brown butter over medium heat constantly stirring for 5-7 minutes. Till it gets caramel in color. Set aside to cool.
In medium bowl combine coconut flour, sugar substitute, baking powder, ginger, cinnamon & allspice. Set aside.
In another bowl combine eggs, maple extract & browned butter, mix well.
Start adding the dry ingredients to wet ingredients in batches mix well. Pour in loaf pan and bake for 40 minutes.
While the gingerbread cools, make the frosting by blending all ingredients together. Frost once bread is completely cooled.
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