These keto gingerbread cupcakes are super moist, perfectly spiced, topped with a thick swirl of cream cheese frosting and a mini gingerbread man for the perfect cozy Christmas dessert. Makes a small batch of 6 cupcakes, simply 2X the recipe for a dozen when you’re baking for a crowd!
Why These Keto Gingerbread Cupcakes Are the Best
Super soft & moist texture
The cupcakes are gluten-free and oil-free, but thanks to Greek yogurt, the cupcakes stay tender, fluffy, and moist without being dense.
Classic gingerbread flavor
A warm blend of ginger, cinnamon, cloves, and allspice gives you that classic gingerbread taste, balanced with just a touch of blackstrap molasses for authentic flavor and color.
Perfect small-batch recipe
Makes 6 cupcakes, and doubles easily for a dozen cupcakes when needed.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Blanched Almond Flour
Creates a soft, cake-like crumb while keeping the cupcakes low carb and gluten free.
Coconut Flour
Absorbs moisture and adds structure and fiber, without adding additional carbs.
Sugar-Free Sweetener
Used in both the cupcakes and frosting for sweetness without added sugar. I recommend a granulated erythritol/monk fruit blend, or allulose for the cupcakes, and a powdered erythritol/monk fruit blend for the frosting. If you don’t need strict keto, feel free to use regular sugar or coconut sugar in the cupcakes, and regular powdered sugar in the frosting.
Baking Soda
Works with the other ingredients to help the cupcakes rise for perfectly rounded cupcakes.
Salt
Balances sweetness and enhances the spices.
Ginger, Cinnamon, Cloves, Allspice
The classic gingerbread spices that gives these cupcakes their signature taste.
Egg
Binds the batter and gives structure.
Plain Greek Yogurt
Keeps the cupcakes moist and tender without needing any oil or butter in the batter, resulting in a lower calorie cupcake.
Blackstrap Molasses
Used in a small amount for authentic gingerbread flavor without excess carbs or sugar.
Cream Cheese
Forms the base of the thick, creamy frosting.
Butter
Adds richness and helps the frosting pipe smoothly.
Vanilla Extract
Enhances flavor in the frosting.
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How to Make Keto Gingerbread Cupcakes
Preheat the oven
Preheat your oven to 350°F and line a muffin pan with paper liners.
Mix the dry ingredients
In a bowl, stir together almond flour, coconut flour, sugar-free sweetener, baking soda, salt, and all spices until evenly combined.
Add the wet ingredients
Add wet ingredients: Add egg, yogurt, and molasses and stir until batter forms.
Bake
Divide the batter evenly between the liners and bake for about 17-20 minutes, until the centers are set.
Cool completely
Allow cupcakes to cool fully before frosting.
Make the frosting
Beat the softened cream cheese and butter together until completely smooth. Add powdered sugar-free sweetener and vanilla extract and beat again until light and fluffy.
Frost the cupcakes
Pipe or spread the frosting onto cooled cupcakes and top with a mini gingerbread man if desired. For the gingerbread men, I used a mini gingerbread man cookie cutter and the crust/topping recipe from my Low Carb Gingerbread Cheesecake Bars.
FAQs
No. This recipe was developed specifically using a combination of almond flour and coconut flour, and I don’t recommend substituting other flours.
I don’t recommend it, as the small amount of molasses adds the classic gingerbread flavor and color. Without it, these would be more like spiced vanilla cupcakes. The molasses only adds about 1-2 grams of carbs per cupcake.
Store frosted cupcakes in the refrigerator for up to 4 days. For best texture, let them sit at room temperature for about 20 minutes before serving.
Freeze unfrosted cupcakes, then frost after thawing.
Try These Keto Gingerbread Cupcakes!
If you make these keto gingerbread cupcakes, leave a comment, rate the recipe, and tag me on Instagram so I can see your creations!
XO,
Sarah
Keto Gingerbread Cupcakes
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cupcakes:
- ¾ cup blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup granulated sugar-free sweetener
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
- 1 large egg
- ¼ cup plain Greek yogurt
- 1 tablespoon blackstrap molasses
Frosting:
- ½ cup cream cheese room temperature
- 2 tablespoons butter room temperature
- ¾ cup powdered sugar-free sweetener
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat oven to 350°F and line a muffin pan with paper liners.
- Mix dry ingredients: Stir together almond flour, coconut flour, sweetener, baking soda, salt, and spices.
- Add wet ingredients: Add egg, yogurt, and molasses and stir until batter forms.
- Bake: Divide batter evenly into the pan and bake for 17-20 minutes.
- Cool: Let cupcakes cool completely.
- Make frosting: Beat softened cream cheese and butter together until smooth, then add powdered sweetener and vanilla and beat until fluffy.
- Frost: Pipe or spread frosting onto cooled cupcakes.
Notes
Freezing: Freeze unfrosted cupcakes. Thaw before frosting.
They’re SO moist, you’d never know they’re low carb. Tastes like Christmas!!