Keto Gingerbread Muffins
Bakery style keto muffins with robust gingerbread flavor and topped with a silky cream cheese frosting
Keto gingerbread muffins are moist, light, and perfect for the holiday season! These spiced baked treats are made with a secret ingredient to enhance the gingerbread flavor. You can even turn these muffins into keto gingerbread cupcakes by topping them with a sugar-free cream cheese frosting.
1 muffin
12
Servings
199
Calories
16.4g
Fat
9.7g
Protein
2.9g
Net Carb
4.6g
Total Carbs
This recipe for keto gingerbread muffins has the perfect taste and texture for a delicious breakfast, snack, or even dessert. These moist, spongy muffins are rich in gingerbread flavor and earthy holiday spice. The smell of these gingerbread muffins baking in the oven will put you in the Christmas spirit. Just grab a muffin, your favorite warm drink and cozy up next to the fireplace on a chilly winter morning.
How to make keto gingerbread muffins
- Dry ingredients: Mix together almond flour, protein powder, the leavening agent, spices and salt in a small bowl.
- Wet ingredients: In a separate bowl, cream the softened butter and sugar free sweetener until fluffy. Add in brewed coffee, sour cream and eggs. Slowly add in dry ingredients to the wet ingredients.
- Scoop into muffin tin & bake: Using a large cookie scoop, scoop into the cavities of a muffin pan lined with muffin liners. Fill the batter to the top. If you really love a big muffin top, then overfill them with muffin batter just a tad. Bake in a 350 degree oven until set.
- Make a creamy cream cheese frosting: You can even go the extra step and turn these keto muffins into keto gingerbread cupcakes by topping the muffins with some sugar-free cream cheese frosting. Cream cheese and butter are creamed together with vanilla, powdered sweetener, heavy cream and nut milk. The portion of cream and nut milk can be adjusted based on your desired consistency (thick or thin frosting) or desired macros (add less heavy cream for lower calories).
Key ingredients
- Protein powder: Most keto muffins are made with almond or coconut flour, but they often result in a deflated, dense muffin. So instead, these keto muffins are made with protein powder, which adds to the airiness of the muffins and puffs them up.
- Gingerbread spice blend: The gingerbread spices in these keto gingerbread muffins include ground ginger, clove, and cinnamon.
- Brewed coffee: The secret ingredient to this recipe is just a splash of brewed coffee. The brewed coffee brings out the gingerbread flavor even more. Instead of using coffee, you can substitute with nut milk or water.
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Gingerbread Muffins Ingredients
1 1/2 cups almond flour - 1/2 cup unflavored low carb protein powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar free brown sweetener
- 1/4 cup brewed coffee
- 1/4 cup sour cream
- 3 eggs
Cream Cheese Frosting Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup powdered sugar-free sweetener
- 1/2 cup heavy cream
- 3 tablespoons nut milk
Keto Gingerbread Muffins Directions
-
Preheat oven and prepare muffin tray
Preheat oven to 350 degrees and line a 12-cavity muffin pan with muffin liners.
-
Mix dry ingredients
In a medium bowl, mix together almond flour, protein powder, baking powder, cinnamon, ginger, cloves and salt. Set aside.
Ingredients
- Almond Flour
- Protein powder
- Baking powder
- Cinnamon
- Ginger
- Cloves
- Salt
-
Cream butter and sweeteners
In a large bowl, cream together butter and sugar-free sugar substitute until creamy and fluffy.
Ingredients
- Butter
- Sugar-free sweetener
-
Add remaining wet ingredients
To the sweet butter mixture, stir in brewed coffee, sour cream and eggs. Slowly mix in dry ingredients until combined.
Ingredients
- Brewed coffee
- Sour cream
- Eggs
-
Scoop and bake
Scoop into muffin tray lined with muffin liners. Fill each liner with muffin batter about 3/4 of the way to the top. Bake at 350 degrees for 15-17 minutes.
Quick Tip
If you want a large muffin top, fill to the top with batter. -
Make cream cheese frosting
In a medium bowl, cream together softened cream cheese and butter until light and fluffy. Mix in vanilla, salt and powdered sugar-free sweetener.
Ingredients
- Cream cheese
- Butter
- Vanilla extract
- Salt
- Powdered sweetener
-
Add cream and nut milk to desired consistency
Add heavy cream and nut milk and mix until desired consistency is achieved.
Ingredients
- Heavy cream
- Nut milk
Quick Tip
If you want a thick frosting, add less cream and nut milk. If you want a thin, silky frosting glaze, add more cream and nut milk. To decrease the calories on the frosting, use more nut milk than creamer.
How can there be more net carbs than total carbs?
Ah.. I fixed it. It should be 2.9 net carbs. Thank you!
is the net calorie count without the icing?
Without the frosting, each muffin is 125 calories, 9 g fat, 4 g total carbs, 2.3 g net carbs, 8.9 g protein
Wow! These were amazing and so filling. I’m sensitive to cooking in certain sugar replacements and almond flour texture can ruin many baked goodies but these muffins were soft, moist, flavorful and no cooling affects. Thank you!!
This recipe is a keeper! I added a teaspoon of vanilla and used vanilla protein powder since that was what I had on hand, and they were delicious. Made them while at my sister’s house and she raved, and asked me to please make more before she leaves so she can freeze them. Thanks Annie!