Keto Gingerbread Cupcakes Recipe
Delight in these Keto Gingerbread Cupcakes, a low-carb and gluten-free treat perfect for the holiday season or any time you crave a cozy, spiced dessert. Made with almond and coconut flours, warm spices like ginger, cinnamon, nutmeg, and cloves, these moist cupcakes deliver classic gingerbread flavors without the sugar spike. Topped with a creamy cinnamon-infused cream cheese frosting, they satisfy your sweet tooth while keeping it keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
Cupcakes
- 1 1/2 cups almond flour (superfine, blanched)
- 1/4 cup coconut flour
- 1/4 tsp xanthan gum (optional)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 5 large eggs
- 1/2 cup sweetener (or more to taste, keto-friendly preferred)
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- 1–2 tsp blackstrap molasses (optional, for added depth)
- 1 tsp apple cider vinegar
- 1/2 cup unsalted butter (room temperature)
Cinnamon Cream Cheese Frosting
- 8 oz full fat cream cheese (room temperature)
- 4 oz unsalted butter (softened)
- 1/2 cup powdered sweetener (keto powdered sugar substitute)
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners to ensure even baking and easy removal.
- Mix dry ingredients: In a medium bowl, thoroughly combine almond flour, coconut flour, xanthan gum (if using), baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agent.
- Mix wet ingredients: In a separate large bowl, beat the eggs, heavy cream, sweetener, and vanilla extract using an electric mixer for 2-3 minutes until the mixture is pale and frothy, which incorporates air for lighter cupcakes.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture. Incorporate blackstrap molasses (if using), apple cider vinegar, and softened unsalted butter. Continue mixing with the electric mixer until a smooth, cohesive batter forms.
- Fill cupcake liners and bake: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for about 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven.
- Prepare cinnamon cream cheese frosting: While cupcakes bake, beat the room-temperature cream cheese and softened butter together with an electric mixer until light and fluffy. Add powdered sweetener, vanilla extract, and cinnamon, continuing to beat until fully incorporated and smooth.
- Cool and frost cupcakes: Allow the cupcakes to cool completely on a wire rack. Once cooled, fill a piping bag with the cinnamon cream cheese frosting and decorate each cupcake with pretty swirls of frosting.
Notes
- For true keto compliance, ensure the sweetener is a keto-approved sugar substitute.
- Blackstrap molasses adds authentic gingerbread depth but adds slight carbs; omit for strict keto adherence.
- Xanthan gum helps bind the flours but can be omitted if unavailable; texture may be slightly different.
- Room temperature ingredients blend better for a smooth batter and frosting.
- Allow cupcakes to cool fully before frosting to prevent melting the frosting.
- The frosting can be stored in the refrigerator and brought to room temperature before use for easier piping.
Keywords: Keto gingerbread cupcakes, low-carb cupcake recipe, keto dessert, gluten-free cupcakes, holiday cupcakes, cream cheese frosting
Find it online: https://dylangranv.com/keto-gingerbread-cupcakes-recipe-2/
