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Keto Gingerbread Cupcakes Recipe

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4.9 from 54 reviews

Delight in these Keto Gingerbread Cupcakes, a low-carb and gluten-free twist on classic holiday flavors. Made with almond and coconut flours and spiced with ginger, cinnamon, nutmeg, and cloves, these moist cupcakes are topped with a creamy cinnamon-infused cream cheese frosting, perfect for festive gatherings or a cozy treat.

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)
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1–2 tsp blackstrap molasses (optional)
  • 1 tsp apple cider vinegar
  • 1/2 cup unsalted butter (room temperature)

Cream Cheese Frosting

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine almond flour, coconut flour, xanthan gum (if using), baking powder, salt, ground ginger, cinnamon, nutmeg, and cloves. Whisk thoroughly to evenly distribute all the spices and leavening agents.
  3. Blend Wet Ingredients: In a separate bowl, whisk together eggs, heavy cream, sweetener, and vanilla extract using an electric mixer. Beat for 2-3 minutes until the mixture is light and frothy, which helps create a fluffy cupcake texture.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients bowl. Then add softened butter, apple cider vinegar, and optional blackstrap molasses. Continue mixing with the electric mixer until you get a smooth, homogenous batter.
  5. Fill and Bake: Spoon the batter evenly into the 12 cupcake liners, filling them about 2/3 full. Bake in the preheated oven for approximately 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Baking times can vary slightly, so monitor closely.
  6. Prepare Frosting: While cupcakes bake, prepare the cinnamon cream cheese frosting. In a large bowl, beat room-temperature cream cheese and softened butter with an electric mixer until light and fluffy. Add powdered sweetener, vanilla extract, and cinnamon, then continue beating until fully incorporated and smooth.
  7. Cool and Frost: Allow cupcakes to cool completely on a wire rack to prevent frosting from melting. Once cooled, fill a piping bag with frosting and decorate each cupcake with swirls of the cinnamon cream cheese frosting for an elegant presentation.

Notes

  • Using superfine almond flour ensures a smoother cupcake texture.
  • Xanthan gum is optional but helps improve the structure and texture of gluten-free baked goods.
  • Molasses adds traditional gingerbread depth but is optional due to carbs; use sparingly to keep keto-friendly.
  • Make sure the cream cheese and butter for frosting are at room temperature to avoid lumps.
  • Store cupcakes in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free version, substitute butter and cream cheese with suitable vegan alternatives.

Keywords: keto gingerbread cupcakes, low carb cupcakes, gluten free holiday dessert, keto cupcakes with cream cheese frosting, gingerbread spice cupcakes

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