Gluten Free & Keto Gingerbread Cupcakes (2024)

Christmas in a cupcake! Expect these keto gingerbread cupcakes to be deeply spiced and beautifully aromatic!

Gluten Free & Keto Gingerbread Cupcakes

With Buttercream Frosting!

In my book, gingerbread anything is a must come winter!And these gluten free and keto gingerbread cupcakes fit the bill perfectly, particularly beautiful when paired with a lemon buttercream frosting.

Expect a deeply spiced and beautifully aromatic muffin (with a killer crumb!), paired with a lightly tangy and citrusy lemon buttercream. And if you’re intoour cream cheese buttercream frosting or buttercream fat bombs (same difference), you already know not to skip it.Gingerbread mentotally optional; but then again, highly suggested.

And just 3g net carbs a pop. Double whoop!

The Gingerbread Spices

These keto gingerbread cookies are dominantly ginger and cinnamon, with highlights of cloves and nutmeg (freshly ground preferably) and a touch of freshly ground black pepper to round everything up.

So don’t be afraid of the seemingly long list of ingredients, as most of them are spices (and salt etc).

The Buttercream Frosting

A blend of cream cheese, unsalted (grass-fed!) butter, Madagascar vanilla, and a powdered sweetener. It really is the bomb, so don’t miss out.

Plus, essentiallynil carbs per frosting serving (0.20g net, if being precise).

Alternatively, feel free to add a touch of freshginger, lemon zest or cinnamon to spice things up a bit!

The Flours

I like a mixture of super fine almond flour and coconut flour best. Add a touch ofpsyllium huskand xanthan gum, and we’re golden.

And don’t skip thepsyllium husk. It helps to retain moisture, create structure (i.e. it’s highly responsible for the killer crumb), and it just so happens to be a killer source of fiber (it’s responsible for 2g of fiber per muffin 💩!). Without it, your muffins will be more crumbly and they may collapse more when cooling. They will, however, taste the same.

Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. You can (if you absolutely must), substitute in with twice the amount of ground flax seeds.

In terms of brands, for the almond either Anthony’sor WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

The Sweetener

You’ve got good options here. Lakanto Golden(my fav here),xylitol(non-corn though to avoid tummy troubles!) and allulose (add 30% more)are my top choices (no aftertaste at all!).

Pyure(an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and ifnot restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

Also note that adding a teaspoon of blackstrap molassesadds that brown sugar kick (i.e.a tonne of umami and improves browning!).Keep in mind that blackstrap molassesis considered a low glycemic sugar. Oneteaspoon (7g) adds 5g net carbs, so just 0.4g net carbs a slice (i.e. half the sugar of a strawberry!). But carbs aside, it’s also known to bea nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.

Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.

But if it’s still not your thing, just leave it out or do a brown sugar sub (such as Lakanto Golden!)!

And if using xylitol, make sure to be careful if you have a pup(or kitty!) around the house, as it’s highly toxic to the little guys!