Name: Keto Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Keto
Ingredients: 2 cups almond flour; 1/4 cup coconut flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground ginger; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 3 large eggs; 1/2 cup unsalted butter, melted; 1/2 cup granulated erythritol; 1/4 cup unsweetened almond milk; 1 tsp vanilla extract; 2 tbsp blackstrap molasses (optional); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1/2 cup powdered erythritol; 1 tsp cinnamon; 1 tsp vanilla extract

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Let’s be real: holidays scream gingerbread, but if you’re living that keto life, the sugar-filled treats can feel like enemy territory. So, what’s the fix? Keto gingerbread cupcakes. Yep, cupcakes that taste like Christmas morning, minus the sugar bomb aftermath. Top them with a cinnamon cream cheese frosting, and you’ve got yourself a dessert so good it might convert your non-keto friends.

This recipe doesn’t just check the low-carb box; it’s also moist (no cardboard vibes), packed with warming spices, and a breeze to whip up. Even if you’re not a pro baker, you’ve got this. Let’s jump right in!

Why You’ll Love This Recipe

Keto-Friendly Ingredients – Low-carb flours and sweeteners mean you can indulge without guilt.
Perfectly Spiced – Ginger, cinnamon, nutmeg, and cloves come together to give that classic gingerbread warmth.
Cream Cheese Frosting? Yes, Please! – Tangy, creamy, and a hint of cinnamon—it’s the frosting dreams are made of.
Quick and Easy – You’ll spend more time eating than baking.
Great for Meal Prep – These cupcakes stay fresh for days and can be frozen. Holiday desserts, handled.

What You’ll Need

For the Cupcakes

2 cups almond flour (fine, blanched for the best texture)
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
3 large eggs
1/2 cup unsalted butter, melted
1/2 cup granulated erythritol (or your favorite keto sweetener)
1/4 cup unsweetened almond milk
1 tsp vanilla extract
2 tbsp blackstrap molasses (optional, adds flavor with minimal carbs)

For the Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup powdered erythritol (or monk fruit sweetener)
1 tsp cinnamon
1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Preheat and Prep

Fire up your oven to 350°F (175°C). Line a muffin tin with cupcake liners, or grease it up if you’re rolling without liners.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl. Combine almond flour, coconut flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk it like you mean it to make sure there are no clumps. Nobody wants a random chunk of baking soda in their cupcake.

Step 3: Blend the Wet Ingredients

In another bowl, whisk together eggs, melted butter, erythritol, almond milk, vanilla extract, and molasses (if using). The molasses is optional, but it gives these cupcakes a more traditional gingerbread flavor while keeping the carbs low.

Step 4: Combine and Conquer

Pour the wet ingredients into the dry ingredients. Stir until smooth, but don’t overmix; just make sure there are no streaks of flour hanging around.

Step 5: Fill and Bake

Divide the batter evenly among your cupcake liners. They’ll rise slightly, so aim to fill each about 3/4 full. Pop the tin into the oven and bake for 18–22 minutes. Keep an eye on them—when a toothpick comes out clean, they’re ready.

Step 6: Cool It Down

Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack. Frosting warm cupcakes is a rookie mistake. Be patient.

Making the Cinnamon Cream Cheese Frosting

Step 7: Whip It Good

In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. You’re looking for a fluffy texture.

Step 8: Sweeten the Deal

Add the powdered erythritol, cinnamon, and vanilla extract. Mix until everything’s well combined. Taste-test for sweetness (because why not?) and adjust if needed.

Frosting the Cupcakes

Once the cupcakes are completely cool, spread or pipe the frosting on top. Feeling fancy? Use a piping bag with a star tip to make them look bakery-level gorgeous. Sprinkle a pinch of cinnamon or keto-friendly sprinkles on top if you’re feeling extra festive.

Pro Tips for the Perfect Keto Cupcakes

Room Temp Ingredients – Cold eggs or cream cheese will mess with the texture. Let them sit out for 30 minutes before you start.
Don’t Overbake – These cupcakes can dry out fast, so check them early.
Storage – Keep frosted cupcakes in the fridge for up to a week. For longer storage, freeze the unfrosted cupcakes and thaw before serving.

Nutritional Breakdown (Per Cupcake with Frosting)

Calories: 210
Net Carbs: 3g
Protein: 5g
Fat: 19g

Why This Recipe Stands Out

It’s not just another keto dessert—it’s one that delivers big on flavor without screaming “low-carb.” The spices transport you straight to a cozy holiday gathering, and that cream cheese frosting? It’s like a warm hug. Whether you’re keto or just cutting back on sugar, these cupcakes are proof that indulgence doesn’t have to derail your goals.

More Keto Desserts You’ll Love

Keto Pecan Pie Bars – A nutty, buttery slice of heaven.
Low-Carb Chocolate Lava Cakes – For when you need something gooey.
Sugar-Free Snickerdoodle Cookies – Cinnamon-sugar perfection without the sugar.

Conclusion

Keto gingerbread cupcakes with cinnamon cream cheese frosting are the holiday dessert you didn’t know you needed. They’re festive, delicious, and a total crowd-pleaser. Bake them for your next gathering or just because—it’s keto, after all.

Save this recipe, share it, and let’s make the holidays low-carb and unforgettable. 🎄