Paleo Gingerbread
Updated Feb 15, 2021, Published Dec 18, 2013
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Paleo Gingerbread
Ingredients
- 3 cups blanched almond flour, such as Bob’s Red Mill
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 3 eggs, beaten
- 2/3 cup blackstrap molasses
- ½ cup coconut oil, melted (plus more for greasing the pan)
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
Instructions
- Preheat the oven to 350ºF.
- Grease a 9×13-inch glass baking dish with coconut oil.
- In a large bowl, combine the almond flour, cinnamon, ginger, baking soda, baking powder, cardamom, and cloves.
- In another bowl, combine the eggs, molasses, coconut oil, vanilla extract, and maple extract.
- Beat well.
- Add the dry ingredients to the wet slowly, combining well.
- Spread the batter into the greased glass dish.
- Bake at 350ºF for 20 minutes, then reduce the heat to 225ºF and bake for an additional 20-30 minutes until the edges are brown and the center is firmed up. (For muffins, bake at 325ºF for 20-25 minutes or until cooked through.)
- Let cool completely before cutting.
Nutrition
Calories: 185kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 5gCholesterol: 24mgSodium: 68mgPotassium: 186mgFiber: 1gSugar: 9gVitamin A: 35IUCalcium: 68mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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