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

Gluten Free & Keto Gingerbread Cupcakes

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.

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

Ingredients

For the keto gingerbread cupcakes

For the lemon buttercream frosting

Metric - US Cups

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*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 74mg 25%
Sodium 284mg 12%
Potassium 20mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 6.3%
Calcium 4.1%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.