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Keto Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

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Soft and spiced keto gingerbread cupcakes topped with creamy cinnamon cream cheese frosting. This easy, low-carb recipe is perfect for the holidays or anytime you crave a festive treat while sticking to your keto diet.

Ingredients

Scale

For the Cupcakes:

  • 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)

For the Cinnamon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup powdered erythritol
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, spices, and salt.
  3. Prepare Wet Ingredients: In another bowl, whisk eggs, melted butter, erythritol, almond milk, vanilla extract, and molasses (if using) until smooth.
  4. Combine: Slowly mix the wet ingredients into the dry ingredients until fully combined. Avoid overmixing.
  5. Fill Liners: Divide the batter evenly into the cupcake liners, filling each about 3/4 full.
  6. Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  7. Make Frosting: Beat softened cream cheese and butter together until smooth. Add powdered erythritol, cinnamon, and vanilla, mixing until fluffy.
  8. Frost: Spread or pipe the frosting onto the cooled cupcakes. Optionally, dust with a pinch of cinnamon.

Notes

  • For a dairy-free option, replace butter with coconut oil and use dairy-free cream cheese.
  • Cupcakes can be stored in the fridge for up to 7 days or frozen without frosting for up to 3 months.
  • Blackstrap molasses is optional and adds a traditional gingerbread flavor with minimal carb impact.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-gingerbread-cupcakes/