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Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 gluten free, keto & paleo

Christmas in a cupcake! Expect these keto gingerbread cupcakes to be deeply spiced and beautifully aromatic!

A gluten free & keto gingerbread cupcake with lemon buttercream frosting
Gluten Free & Keto Gingerbread Cupcakes | with a lemon buttercream frosting!

Gluten Free & Keto Gingerbread Cupcakes

With Lemon Buttercream Frosting

In my book, gingerbread anything is a must come winter! And these gluten free and keto gingerbread cupcakes fit the bill perfectly, particularly beautiful when paired with a lemon buttercream frosting.

Expect a deeply spiced and beautifully aromatic muffin (with a killer crumb!), paired with a lightly tangy and citrusy lemon buttercream. And if you’re into our cream cheese buttercream frosting or buttercream fat bombs (same difference), you already know not to skip it. Gingerbread men totally optional; but then again, highly suggested.

And just 3g net carbs a pop. Double whoop!

Cutting out mini keto gingerbread cookies
Gluten Free & Keto Gingerbread Cookies

The Gingerbread Spices

These keto gingerbread cookies are dominantly ginger and cinnamon, with highlights of cloves and nutmeg (freshly ground preferably) and a touch of freshly ground black pepper to round everything up.

So don’t be afraid of the seemingly long list of ingredients, as most of them are spices (and salt etc).

The Lemon Buttercream Frosting

If there ever was a match made in heaven, this is it. So think of this lemon buttercream frosting as the Antony to the Cleopatra in the equation. i.e. it’s a real love story (though one with a happy ending, of course).

A blend of cream cheese, organic grass-fed butter, Madagascar vanilla, lemon zest and a sweetener. It really is the bomb, so don’t miss out.

Plus, essentially nil carbs per frosting serving (0.20g net, if being precise).

Alternatively, feel free to add a touch of fresh ginger or cinnamon, these two also play very well!

Gluten Free & Keto Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 #ketocupcakes #ketogingerbread
Gluten Free & Keto Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 #ketocupcakes #ketogingerbread

The Flours

I like a mixture of super fine almond flour and coconut flour best. Add a touch of psyllium husk and xanthan gum, and we’re golden.

And don’t skip the psyllium husk. It helps to retain moisture, create structure (i.e. it’s highly responsible for the killer crumb), and it just so happens to be a killer source of fiber (it’s responsible for 2g of fiber per muffin 💩!). Without it, your muffins will be more crumbly and they may collapse more when cooling. They will, however, taste the same.

Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. You can (if you absolutely must), substitute in with twice the amount of ground flax seeds.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

A gluten free & keto gingerbread cupcake with lemon buttercream frosting
Gluten Free & Keto Gingerbread Cupcakes | with a lemon buttercream frosting!

The Sweetener

You’ve got good options here.  Lakanto Golden (my fav here), xylitol (non-corn though to avoid tummy troubles!) and allulose (add 30% more) are my top choices (no aftertaste at all!).

Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

Also note that adding a teaspoon of blackstrap molasses adds that brown sugar kick (i.e. a tonne of umami and improves browning!). Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.4g net carbs a slice (i.e. half the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.

Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.

But if it’s still not your thing, just leave it out or do a brown sugar sub (such as Lakanto Golden!)!

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

Gluten Free & Keto Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 #ketocupcakes #ketogingerbread
Gluten Free & Keto Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 #ketocupcakes #ketogingerbread
Gluten Free & Keto Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 #ketocupcakes #ketogingerbread
Gluten Free & Keto Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 #ketocupcakes #ketogingerbread

Gluten Free & Keto Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 #ketocupcakes #ketogingerbread

Gluten Free & Keto Gingerbread Cupcakes

Course: Dessert
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 cupcakes
Calories: 173 kcal

Christmas in a cupcake! Expect these keto gingerbread cupcakes to be deeply spiced and beautifully aromatic! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto gingerbread cupcakes

For the lemon buttercream frosting

Instructions

  1. Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.

  2. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, salt and spices. Set aside. 

  3. Beat egg whites until soft peaks form and set aside.

  4. In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-3 minutes. 

  5. Incorporate molasses (optional), vinegar, and melted butter. Add flour mixture slowly, alternating with water and beating until well incorporated.  

  6. Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites. Note that keto cake batters are more cookie dough-like than actually pourable (fret not!). 

  7. Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon (or fingertips). 

  8. Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.

  9. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack if frosting. Just note that these are best enjoyed fully cooled, once the flavors have had a chance to mingle. And are SO much better the day after, once all the spices have settled in. 

  10. While the gingerbread cupcakes are cooling, make the lemon buttercream frosting by adding the zest of one lemon to our buttercream frosting. You can alternatively do a cinnamon frosting too! (add roughly 1 tsp cinnamon). 

  11. Store, without the frosting, in an airtight container for up to 3 days, though I'm fairly certain they'll be long gone before then. 

Recipe Notes

Please see section on Sweeteners for more deets and possible substitution.

Please note that nutrition facts below are for the keto gingerbread cupcakes only. Add 0.2g net carbs/serving for the cream cheese buttercream frosting. 

Nutrition Facts
Gluten Free & Keto Gingerbread Cupcakes
Amount Per Serving (1 cupcake)
Calories 173 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 74mg25%
Sodium 284mg12%
Potassium 20mg1%
Carbohydrates 6g2%
Fiber 3g12%
Protein 4g8%
Vitamin A 315IU6%
Calcium 41mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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For The Holidaze!

21 comments

  1. Deborah says:

    Oh my word, these cupcakes! I made a double batch and served them during our Xmas Eve open house and they were snarfed up by everyone. Non-keto guests were especially impressed by the decadent flavor and astonishing keto-ness of them. The crumb and flavor is just superb, and the frosting is to die for. These are staying in my yearly Xmas baking round up.

  2. Sue says:

    I made these gingerbread cupcakes and they were perfect. I couldn’t wait and ate one after they had cooled and taste was fantastic. I didn’t make the lemon frosting instead used a dollop of whipped cream. They are in my tried and true cookbook. Thanks for sharing can’t wait to try more of your recipes.

  3. Brenda says:

    These are truly fantastic, the best keto muffins I’ve tried to date. I didn’t frost them, so I’m calling them muffins instead of cupcakes, LOL. I increased the spices a smidge because I like flavor, left out the molasses, and used about 2.5-3 Tbsp Pyure. 18 minutes in a convection oven at 400 degrees was perfect for me. The came out light and fluffy with beautifully rounded tops.

  4. Nina says:

    Hi, I’m a big fan of your recipes. There’s no day that I don’t check your site!
    I so appreciate that you make such a delicious keto friendly sweets!!!

    Now I’m making this gingerbread cupcake and I may be crazy, but I can’t find the part where we mix egg yolk mixture and the dough no matter how many times I read the instruction😵
    Is it before egg white in or after???

  5. Susan says:

    I made these as a double layer cake for Christmas dinner’s dessert, and it was fantastic!! I doubled the recipe for the cupcakes, and divided into two 8-in cake pans. They came out perfect!!! I frosted with the suggested lemon buttercream frosting, and wow!! I didn’t make any modifications except a tad more ginger and cinnamon. Honestly- this recipe is truly the BEST keto cake recipe I have ever made- the texture is out of this world. It has spoiled me for any other keto cake I have made before, and I am hoping I can use this as a base for other cakes. How difficult would it be to add cocoa to make a chocolate cake? And can I simply leave out the spices for a basic white/vanilla cake? Paola- you’re unbelievable. Thank you!! 🙂

  6. Susan says:

    I made these as a cake for Christmas dinner, and it came out fantastic!! Soooo delicious!! I doubled the recipe and put it into two 8″ pans. The frosting recipe that is linked was perfect to frost the whole thing. I divided into 12 slices, but honestly, you could make the slices smaller (16 slices) and they would be plenty! As mentioned in other reviews, the sponge was gorgeous!! So squishy and spongy!! Probably the best textured keto cake I have ever made!!

  7. Theresa says:

    I love the flavor of the cupcakes but I didn’t tent the aluminum enough so I lost the tops when I took it off! Next time I’ll have to take off the top shelf and tent it good! These will just need a little hiding under the frosting. Happy Holidays!!

  8. Sue weber says:

    These are crazy good…. I did bump up the spices as previous commenters mentioned… very moist…so so good…thanks for the recipe… my holiday go to muffin

  9. Gilliane says:

    These are probably the best cupcakes I’ve ever made. They are very tasty and the texture is just perfect. I was wondering if we could use the same recipe without the spices to make plain vanilla cupcakes or even just a vanilla cake?

  10. Terri says:

    Made these cupcakes today and they are AWESOME. I made the following changes, though: doubled the recipe (because who makes 6 muffins?); added 1/3 cup of unsweetened cocoa powder; tripled the spices (i.e., instead of 1/2 tsp, I used 1-1/2 tsp) because I like spic; I used flaxseed instead of xanthan gum(because that’s what I had); skipped the frosting. Absolutely delicious.

    • Paola says:

      Terri thank you so much for getting back (also with your modifications, super helpful!). So glad you enjoyed them!

      And THANK YOU for sharing 😉 just saw your post! Means a lot! xo Paola

  11. Mary Stiles says:

    I made these as well and they’re probably the nicest keto muffins I’ve baked thus far. They really do have a wonderful spongy texture!! And don’t even get me started on the frosting….! My kids were literally fighting to lick the bowl!

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