Christmas in a cupcake! Expect these keto gingerbread cupcakes to be deeply spiced and beautifully aromatic!
Gluten Free & Keto Gingerbread Cupcakes
With 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!
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 Buttercream Frosting
A blend of cream cheese, unsalted (grass-fed!) butter, Madagascar vanilla, and a powdered 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, lemon zest or cinnamon to spice things up a bit!
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.
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
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto gingerbread cupcakes
- 64 g almond flour
- 21 g coconut flour
- 1 tablespoon psyllium husk
- 1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg freshly grated
- 1/8 teaspoon ground cloves
- pinch black pepper freshly ground
- 2 eggs yolks & whites divided
- 1/3-1/2 cup golden erythritol to taste (I use 1/3 cup)
- 1-2 teaspoon blackstrap molasses totally optional
- 1 teaspoon apple cider vinegar
- 57 g unsalted grass-fed butter ghee, or coconut oil (melted and cooled)
- 60 ml water
For the lemon buttercream frosting
- 1/2 batch keto buttercream frosting
- Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, salt and spices. Set aside.
- Beat egg whites until soft peaks form and set aside.
- In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-3 minutes.
- Incorporate molasses (optional), vinegar, and melted butter. Add flour mixture slowly, alternating with water and beating until well incorporated.
- 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!).
- Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon (or fingertips).
- Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.
- 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.
- 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).
- 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.