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.
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).
- 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.
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Gingerbread Muffins Ingredients
Cream Cheese Frosting Ingredients
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.
- Almond Flour
- Protein powder
- Baking powder
Cream butter and sweeteners
In a large bowl, cream together butter and sugar-free sugar substitute until creamy and fluffy.
- 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.
- Brewed coffee
- Sour cream
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.
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.
- Cream cheese
- Vanilla extract
- Powdered sweetener
Add cream and nut milk to desired consistency
Add heavy cream and nut milk and mix until desired consistency is achieved.
- Heavy cream
- Nut milk