Keto Gingerbread Cupcakes
Easy small batch keto gingerbread cupcakes topped with a thick layer of cream cheese frosting. Cozy spices, SUPER moist, low-carb and gluten-free!
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
Small Batch: Makes 6 cupcakes; use the 2x option for a dozen.
Sweeteners: 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 keto, use regular sugar or coconut sugar in the cupcakes, and powdered sugar in the frosting.
Gingerbread men topping: I used a mini gingerbread man cookie cutter and the crust/topping recipe from my Low Carb Gingerbread Cheesecake Bars.
Storage: Store frosted cupcakes in the refrigerator for up to 4 days.
Freezing: Freeze unfrosted cupcakes. Thaw before frosting.
Freezing: Freeze unfrosted cupcakes. Thaw before frosting.
Nutrition
Calories: 216kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 57mgSodium: 249mgPotassium: 101mgFiber: 3gSugar: 3gVitamin A: 411IUVitamin C: 0.03mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!
