Keto Gingerbread Muffins

by KetoFocus.com

Bakery style keto muffins with robust gingerbread flavor and topped with a silky cream cheese frosting

5 Stars (1 Reviews) 5 Comments

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.

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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

  1. Dry ingredients: Mix together almond flour, protein powder, the leavening agent, spices and salt in a small bowl.
  2. 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.
  3. 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.
  4. 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).

a compilation of ingredients used to make gingerbread muffins

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

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two muffins stacked on each other, the top muffin is frosted with a swirl frosting shape

Can I make dairy-free muffins?

Absolutely, you can make your low carb muffins dairy-free! Swap out the butter for coconut oil and use dairy free yogurt or coconut cream instead of the sour cream.

I prefer a gingerbread loaf over muffins

If that is you, then you are in luck. You can make a gingerbread loaf with this recipe instead of muffins. Simply scoop the batter into a greased and parchment lined loaf pan and bake at 350 degrees. The cooking time will be longer and will vary based on the size of loaf pan used. Start at a baking time of 25 minutes and increase from there if needed.

a muffin with a bite taken out of it and the muffin liner pealed back, two muffins stacked behind it

Storage information

Muffins made with almond flour and sugar substitutes can lose moisture faster than those made with all-purpose flour and sugar. Store these muffins in an air tight container at room temperature for 1-2 days or in the refrigerator for 3-4 days. You can freeze your unfrosted gingerbread muffins in a freezer safe bag.

Nutritional information & Macros

Nutrition Information

Keto Gingerbread Muffins

Servings: 12

Amount Per Serving
Calories 199
Fat 16.4g
Protein 9.7g
Total Carbs 4.6g
Net Carbs 2.9g

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5 Comments

  1. 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!!

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