Name: Gingerbread Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1 cup unsalted butter, softened; 1 1/2 cups sugar; 4 large eggs; 1/4 cup molasses; 1 teaspoon vanilla extract

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Table of Contents: Gingerbread Cream Cheese Pound Cake

Gingerbread Cream Cheese Pound Cake

There’s something magical about walking into a kitchen that smells like warm ginger, rich cinnamon, and sweet molasses—especially during the holidays. If you’re celebrating with loved ones this season, or just craving a decadent slice of Gingerbread Cream Cheese Pound Cake, you’ve found your new favorite recipe. This isn’t just any dessert; it’s a luscious, moist, cream cheese–swirled masterpiece that combines classic holiday baking charm with a modern, guilt-free twist. Whether you’re hosting a Christmas party, bringing treats to a family gathering, or simply making a quiet evening feel special, this gingerbread cake topped with a velvety cream cheese frosting delivers the perfect balance of spice and sweetness—no sugar bomb required.

Introduction: Gingerbread Cream Cheese Pound Cake

Few dessents capture the spirit of holiday baking quite like a spiced, buttery Gingerbread Cake—but when you swirl in rich cream cheese, magic happens. This Gingerbread Cream Cheese Pound Cake is more than a recipe; it’s a tradition in the making. Inspired by vintage pound cakes and the deep warmth of gingerbread, this dessert is dense, moist, and incredibly flavorful, with a luxurious ribbon of cream cheese through every slice. The secret? A blend of Swerve Brown and a secret pinch of ground ginger, cinnamon, cloves, and nutmeg that bloom under baking heat to create a cozy, aromatic experience.

Whether you’re new to gluten-free or low-carb baking or simply want a decadent dessert without the sugar crash, this recipe fits right into your holiday baking lineup. Perfect for brunches, after-dinner treats, or even as a breakfast indulgence with your morning coffee, this gingerbread cake holds its own on any dessert table. Serve it with a dollop of sweetened whipped cream, a drizzle of sugar-free caramel sauce, or go simple—just a slice and a moment of quiet joy.

Alternate Names & Variations

This dessert goes by many names that readers love to search for—making it ideal for SEO visibility. You might also know it as:

– Gingerbread Swirl Pound Cake
– Low-Carb Cream Cheese–Gingerbread Cake
– Moist Ginger Cream Cheese Cake
– Spiced Pound Cake with Cream Cheese Marbling
– Keto Holiday Gingerbread Delight

Looking for something nut-free? See our ingredient notes for a quick almond flour substitution that maintains texture and flavor. And yes—this recipe proves that you can add cream cheese to gingerbread cake without compromising structure or spice balance. In fact, the cream cheese enhances both!

Ingredients: Gingerbread Cream Cheese Pound Cake

Gather these premium, flavor-focused ingredients to create your Gingerbread Cream Cheese Pound Cake masterpiece:

– 8 ounces full-fat cream cheese, softened (for ultra-creamy pockets)

– 1/2 cup (1 stick) unsalted butter, softened (at room temperature)
– 3/4 cup Swerve Brown (allulose-free, keto-friendly brown sugar substitute)
– 4 large eggs, room temperature (for even baking and lift)

– 1 teaspoon pure vanilla extract (enhances depth of spice)
– 3 cups blanched almond flour, finely ground (for a soft, tender crumb; see notes below for nut-free option)
– 1 1/2 tablespoons ground ginger (fresh, vibrant spice for that classic kick)

– 1 tablespoon aluminum-free baking powder (key for rise in grain-free batters)
– 1 tablespoon unsweetened cocoa powder (adds subtle depth and color)
– 1 1/2 teaspoons ground Ceylon cinnamon (sweet, warm, and aromatic)

– 1/2 teaspoon fine sea salt (balances sweetness and enhances spice)
– 1/4 teaspoon ground cloves (bold, essential for true gingerbread flavor)
– 1/4 teaspoon ground nutmeg (warm and slightly floral)

– 3/4 cup powdered sweetener (Swerve Confectioners—optional for frosting)
– Drizzle of sugar-free caramel sauce (for serving, optional)

> 💡 Nut-Free Tip: Swap almond flour 1:1 with finely ground sunflower seed meal or coconut flour (use 1 cup + 3 large egg whites) for a safe, allergy-friendly holiday baking version.

Step-by-Step Instructions

1. Preheat & Prep: Set your oven to 325°F (163°C). Grease a 9×5 loaf pan liberally with butter or line with parchment paper, leaving overhang for easy removal.

2. Cream Butter & Swerve Brown: In a large mixing bowl, beat the softened butter and Swerve Brown with a hand mixer (or stand mixer) on medium-high for 3–4 minutes until light, fluffy, and pale. Scrape down the sides.

3. Add Cream Cheese: Beat in the softened cream cheese one quarter at a time, fully incorporating each before adding the next. Aim for a smooth, uniform texture—no lumps.

4. Add Eggs & Vanilla: Add eggs one at a time, mixing just until combined. Then mix in vanilla extract. Tip: Over-mixing can cause cracks; stop once incorporated.

5. Whisk Dry Ingredients: In a separate bowl, whisk together almond flour, baking powder, cocoa powder, ginger, cinnamon, salt, cloves, and nutmeg. Sifting optional but helpful for even spice distribution.

6. Fold in Dry Mixture: Gradually add the dry ingredients to the wet mixture. Use a spatula to gently fold until just combined. Do not overmix—this keeps the cake tender.

7. Pour & Swirl: Pour half the batter into the prepared pan. Swirl in half the remaining batter (to create marbling). Use a knife to gently swirl, but don’t overdo it. Top with the final half, then drizzle any remaining cream cheese mixture in small dollops and lightly swirl.

8. Bake for 60–70 minutes: Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet). Cover loosely with foil at the 45-minute mark to prevent over-browning.

9. Cool Completely: Let cool in the pan for 20 minutes, then lift out and cool completely on a wire rack before frosting.

10. Frost & Serve: For frosting, beat 8 oz new cream cheese, 1/4 cup butter, and 1/2 tsp vanilla with powdered sweetener to desired consistency. Spread gently over cooled cake. Drizzle with sugar-free caramel sauce before serving.

Recipe Card Block (Quick Reference)

This Gingerbread Cream Cheese Pound Cake takes 15 minutes of prep time, 60–70 minutes of bake time, for a total of 75–85 minutes. Let the cake cool fully before serving—patience is key! This recipe makes 12 generous slices (though many will be devoured in 6 servings!), each at approximately 380 calories (with frosting), 28g fat, 12g net carbs, and 9g protein. Enjoy your guilt-free holiday indulgence!

Why This Recipe Works & Expert Tips

What makes this recipe for gingerbread cream cheese pound cake stand out? It’s the perfect marriage of texture and flavor. The Swerve Brown mimics molasses’s depth without the sugar spike, while the cream cheese marbling adds richness and moisture—a technique used by top bakers to elevate pound cakes. The almond flour base ensures a soft, melt-in-your-mouth crumb, and the spice blend is balanced, not overwhelming.

This is easy comfort food for family dinners, but elegant enough for a dinner party centerpiece. For best results:
– Always use room-temperature ingredients—they blend smoothly.
– Don’t skip the swirl technique—it creates visual and flavor contrast.
– Serve slightly chilled—it enhances the cream cheese frosting’s velvety texture.
– Pair with espresso or mulled wine for a luxurious holiday baking moment.

Storage, Freezing, and Reheating Tips

Your Gingerbread Cream Cheese Pound Cake can last up to 5 days when stored in an airtight container in the refrigerator. The flavors actually meld and deepen after the first day—making it ideal for make-ahead holiday baking! For best results, frost only what you plan to eat, and keep the rest of the cake unfrosted and tightly wrapped.

Freezer-Friendly? Absolutely! Wrap the frosted or unfrosted cake (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge. For a warm treat, microwave a slice for 15–20 seconds—top with a drizzle of sugar-free caramel sauce for extra decadence. No reheating? The cake tastes amazing cold, too—a perk for sugar-free, low-carb eaters who love gingerbread cake with cream cheese frosting.

Conclusion: Gingerbread Cream Cheese Pound Cake

If you’ve been searching for the ultimate gingerbread cake that’s festive, flavorful, and friendly to modern dietary needs, this Gingerbread Cream Cheese Pound Cake is your answer. It’s the kind of dessert that starts conversations, brings people together, and gets requested year after year. Whether you’re baking for Christmas, a cozy winter brunch, or just a Tuesday night, this recipe delivers comfort, charm, and culinary satisfaction.

We’d love to see how yours turns out! Share a photo with us on Pinterest or Facebook, or leave a comment below with your version—did you add nuts? Swap the caramel for a fruit compote? The possibilities are endless. This is more than a cake—it’s a holiday baking tradition in the making.