This paleo sweet potato gingerbread is the perfect gluten-free treat for the holiday season! It’s made with almond flour, sweet potato, and other real food ingredients.

sweet potato gingerbread with a fork

Paleo Sweet Potato Gingerbread

There’s nothing like gingerbread for the holidays! Gingerbread cookies are life, and so is actual gingerbread. Take it to the next level by adding in some sweet potato for some hidden veggies and added sweet flavor, and you’ve got a seriously delicious holiday dessert.

This sweet potato gingerbread is gluten-free, dairy-free, and totally paleo and grain-free!

The Ingredients for Sweet Potato Gingerbread

  • Almond flour, coconut flour & tapioca starch. I tried this recipe without the almond flour and with tigernut instead but it wasn’t coming together quite as well. However, you can use either tapioca or arrowroot in this recipe!
  • Blackstrap molasses and coconut sugar. Blackstrap molasses gives this recipe that deep color and flavor. Trust me on this one… don’t sub maple syrup!
  • Sweet potato puree. I love a shortcut and used canned sweet potato puree, though you very likely can use very well mashed sweet potato.
  • Coconut butter. This is used to make the drizzle on top, though you can leave it off if you prefer.
  • Ground cinnamon & ginger.

How to make Sweet Potato Gingerbread

  • Combine the ingredients: Mix the dry ingredients in one bowl and the wet in another. Mix the dry and wet ingredients and thoroughly combine.

sweet potato gingerbread ingredients in a bowl

  • Bake & set: Pour into the loaf pan, using a rubber spatula to flatten the top of the bread. Transfer to the oven and bake for 40-45 minutes or until fully baked through.  Remove from the oven and allow to set in the pan for 5 minutes before carefully transferring to a cooling rack to cool for another 10 minutes.
  • Top with the drizzle: Drizzle with coconut butter and top with cinnamon before slicing and serving.

sweet potato gingerbread loaf and slices

Can you make this recipe without the glaze?

Sure, can! You can easily leave it off or even add frosting if you prefer.

Can you make this recipe vegan?

I tried 2-3 times to make this recipe with a flax egg instead, but it just wasn’t getting the same rise as you would with an egg?

Can you make this recipe AIP?

I’ve tried to make this recipe AIP several times, and it just wasn’t coming together like I wanted it to. However, check out this recipe for AIP pumpkin bread for an alternative that’s similar in flavor!

sweet potato gingerbread loaf and slices on cutting board

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Paleo Sweet Potato Gingerbread


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Diet: Gluten Free

Description

This paleo sweet potato gingerbread is the perfect gluten-free treat for the holiday season! It’s made with almond flour, sweet potato, and other real food ingredients.


Scale

Ingredients

  • 1/4 cup coconut oil, melted
  • 1/3 cup coconut sugar
  • 3 tbsp blackstrap molasses
  • 3 eggs
  • 3/4 cup canned sweet potato puree (made sweet potato should also work)
  • 1 cup almond flour
  • 1/4 cup tapioca starch (or sub arrowroot starch)
  • 2 tbsp coconut flour
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda

For the glaze/drizzle

  • 1/4 cup coconut butter, melted
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 350 F and line a 9×5″ loaf pan with greased parchment paper.
  2. Using a large bowl combine the coconut oil, coconut sugar, and molasses. Stir well until incorporated. Add the remainder of the wet ingredients and fully combine.
  3. Add the dry ingredients to a separate bowl, and mix well, ensuring there are no clumps of flour.
  4. Mix the dry and wet ingredients and thoroughly combine.
  5. Pour into the loaf pan, using a rubber spatula to flatten the top of the bread. Transfer to the oven and bake for 40-45 minutes or until fully baked through.
  6. Remove from the oven and allow to set in the pan for 5 minutes before carefully transferring to a cooling rack to cool for another 10 minutes.
  7. Drizzle with coconut butter and top with cinnamon before slicing and serving.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Dessert
  • Method: Baked

Nutrition

  • Serving Size: 1 serving
  • Calories: 275
  • Fat: 14g
  • Carbohydrates: 23.1g
  • Fiber: 2.3g
  • Protein: 5.1g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats