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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


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.



  • 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


  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.


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

  • Category: Dessert
  • Method: Baked


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