This gingerbread cream cheese pound cake is everything I crave when the weather turns cold. I love how the warm spices fill my kitchen with a cozy, holiday aroma while the cake itself bakes up dense, moist, and incredibly rich. It feels nostalgic and comforting, yet it fits perfectly into a low-carb lifestyle.
Why You’ll Love This Recipe
I love this recipe because it combines the classic flavor of gingerbread with the luxurious texture of a cream cheese pound cake. I get bold notes of ginger, cinnamon, and cloves without any overpowering sweetness. The cake stays tender for days, slices beautifully, and feels special enough for holidays while still being simple enough for everyday baking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I start by preheating the oven to 325°F and greasing a 10 to 12 cup bundt pan very thoroughly. In a large bowl, I beat the cream cheese and butter together until completely smooth. I add the brown-style sweetener and continue beating until the mixture looks lighter and fluffy.
I mix in the eggs one at a time, making sure each egg is fully incorporated before adding the next. I scrape down the bowl as needed and then blend in the vanilla extract. Once the base is ready, I add the almond flour, all the spices, cocoa powder, baking powder, and salt at the same time. I beat just until the batter is evenly combined.
I spread the batter evenly into the prepared pan and bake for about 55 to 65 minutes, until the top feels firm and set. After baking, I let the cake cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool completely. Before serving, I like to dust it with powdered sweetener or drizzle it with sugar-free caramel sauce.
Servings And Timing
I usually get 16 servings from this cake.
Prep time is about 15 minutes.
Bake time is around 1 hour to 1 hour and 5 minutes.
Total time comes out to roughly 1 hour and 20 minutes.
Variations
When I want extra texture, I sometimes fold in finely chopped nuts or small pieces of crystallized sugar-free ginger. For a dairy-free version, I use plant-based butter and dairy-free cream cheese alternatives that are keto-friendly. If I want even deeper spice flavor, I slightly increase the ginger and cinnamon.
Storage/Reheating
I store this cake tightly wrapped in the refrigerator for up to five days. For longer storage, I freeze the fully cooled cake without any toppings. When I’m ready to enjoy it, I let it thaw at room temperature. If I want it warm, I gently heat individual slices for a few seconds in the microwave.
FAQs
Can I freeze this gingerbread pound cake?
I freeze it often, and it holds up very well as long as it’s wrapped tightly and stored without any glaze or toppings.
Does the cocoa powder make the cake taste like chocolate?
I don’t notice any chocolate flavor at all. I use it purely for color and depth, and the spices completely dominate.
Can I make this recipe nut-free?
I replace the almond flour with sunflower seed flour in equal amounts when I need a nut-free option.
What can I serve with this cake?
I love serving it with sugar-free caramel sauce or lightly sweetened whipped cream.
Can I make this in a loaf pan instead of a bundt pan?
I can, but I keep an eye on baking time since loaf pans may require slightly longer or shorter baking.
Conclusion
This keto gingerbread cream cheese pound cake is one of my favorite seasonal desserts. I love how it balances rich texture with bold spice and stays moist long after baking. It’s a recipe I come back to every holiday season and one I always feel proud to share.
This Keto Gingerbread Cream Cheese Pound Cake is a moist, dense holiday treat rich with warm spices and the creamy texture of a classic pound cake—all while staying low in carbs. Perfect for festive gatherings or cozy winter days.
Ingredients
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup brown-style keto sweetener
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups almond flour
1 1/2 tablespoons ground ginger
1 tablespoon baking powder
1 tablespoon cocoa powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Powdered keto sweetener, for garnish
Sugar-free caramel sauce, optional
Instructions
Preheat oven to 325°F and grease a 10 to 12 cup bundt pan thoroughly.
In a large bowl, beat cream cheese and butter until smooth.
Add brown-style keto sweetener and beat until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Add vanilla extract and mix to combine.
Add almond flour, spices, cocoa powder, baking powder, and salt. Mix until evenly combined.
Spread batter into the prepared pan and smooth the top.
Bake for 55 to 65 minutes, until the top is firm and a toothpick comes out clean.
Cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.
Dust with powdered sweetener or drizzle with sugar-free caramel sauce before serving.
Notes
Add chopped nuts or sugar-free crystallized ginger for texture.
Use dairy-free cream cheese and butter for a dairy-free version.
Sunflower seed flour can be used for a nut-free alternative.
Can also be baked in loaf pans; adjust baking time as needed.
Great served with whipped cream or sugar-free caramel sauce.
