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Keto Gingerbread Cupcakes Recipe

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4.9 from 64 reviews

Delightfully spiced Keto Gingerbread Cupcakes perfect for the holiday season, featuring almond and coconut flours for a low-carb base, warm gingerbread spices, and a creamy cinnamon cream cheese frosting. These cupcakes are moist, flavorful, and ideal for those following a ketogenic diet or anyone craving a festive treat without the sugar spike.

Ingredients

Scale

Cupcakes

  • 1 1/2 cups almond flour (superfine, blanched)
  • 1/4 cup coconut flour
  • 5 large eggs
  • 1/2 cup sweetener (or more to taste)
  • 3 tbsp heavy cream
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1–2 teaspoons blackstrap molasses (optional)
  • 1/4 tsp xanthan gum (optional)
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Cinnamon Frosting

  • 8 oz full fat cream cheese (room temperature)
  • 4 oz unsalted butter (softened)
  • 1/2 cup powdered sweetener
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners to prepare for baking.
  2. Combine Dry Ingredients: In a medium-sized bowl, mix the almond flour, coconut flour, xanthan gum (if using), baking powder, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves thoroughly to ensure even spice distribution.
  3. Mix Wet Ingredients: In a separate bowl, use an electric mixer to blend eggs, heavy cream, sweetener, and vanilla extract for 2-3 minutes until the mixture is frothy, enhancing the cupcake’s texture.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Add the softened butter, blackstrap molasses (if used), and apple cider vinegar. Continue mixing thoroughly with the electric mixer until a smooth batter forms.
  5. Fill Cupcake Liners and Bake: Evenly divide the batter among the 12 cupcake liners. Bake in the preheated oven for about 20 minutes or until the cupcakes are golden on top and a toothpick inserted in the center comes out clean. Baking times may vary slightly, so watch carefully.
  6. Prepare Cinnamon Cream Cheese Frosting: While the cupcakes bake, beat the cream cheese and softened butter in a large bowl with an electric mixer until light and fluffy. Add powdered sweetener, vanilla extract, and cinnamon, then continue beating until fully combined and smooth.
  7. Cool and Frost: Once baked, allow the cupcakes to cool completely on a wire rack. Fill a piping bag with the cinnamon cream cheese frosting and pipe decorative swirls atop each cupcake for a festive finish.

Notes

  • Blackstrap molasses is optional and adds a deeper gingerbread flavor and color but will add a small amount of carbs.
  • Using superfine blanched almond flour results in a smoother batter and more tender cupcakes.
  • Xanthan gum helps with structural integrity and moisture retention but can be omitted if unavailable.
  • Adjust sweetener to taste; some keto sweeteners vary in sweetness intensity.
  • Ensure butter and cream cheese are at room temperature for a creamy frosting texture.
  • Store cupcakes in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best flavor.

Keywords: Keto, Gingerbread, Cupcakes, Low Carb, Gluten Free, Holiday Dessert, Cream Cheese Frosting

Find it online: https://kitchenbyclara.com/keto-gingerbread-cupcakes-recipe/