This Keto Gingerbread Cupcakes with cinnamon cream cheese frosting is a show-stopping holiday dessert, a must-have if you are following a keto or low-carb diet.
Picture the warm flavors of ginger, cinnamon, and nutmeg baked into a fluffy and super-moist cupcake. That is exactly what our recipe offers all while being low-carb, gluten-free, and sugar-free. So ready to bake the ultimate holiday treat? Dive into the details or jump to the recipe card!
Jump to:
- Preparation and Cooking Overview
- Chef's note
- Ingredients for this Keto Gingerbread Cupcakes Recipe
- Ingredient Substitutions
- Cooking Equipment Required
- How to Make Keto Gingerbread Cupcakes: Step-by-Step Guide
- What to Serve with Keto Gingerbread Cupcakes
- How to Store Keto Gingerbread Cupcakes
- Recipe Wrap-Up and Conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and Cooking Overview
Preparing gingerbread cupcakes with frosting is incredibly easy and quick. It’s one of those recipes we love making on repeat for Christmas celebrations—it only takes 30 minutes from start to finish!
Simply mix the dry ingredients and wet ingredients separately, then combine them into a smooth batter and bake in a preheated oven. While the cupcakes bake and cool, whip up a creamy cinnamon cream cheese frosting. Once the cupcakes are fully cooled, top them with the frosting, and enjoy your delicious festive treat!
Chef's note
We love our gingerbread cupcakes with bold, warm spices to bring out that holiday vibe. If you like them with a subtler flavor, feel free to dial down the ginger and cinnamon powder—or add a pinch more if you want extra spice!
Ingredients for this Keto Gingerbread Cupcakes Recipe
Traditional gingerbread cupcake recipes use regular sugar and all-purpose flour, but since we need to keep things low-carb, we will swap those with keto-friendly alternatives. Here's a detail on each ingredient and its volume:
For gingerbread cupcakes
For Cinnamon Cream Cheese Frosting
Ingredient Substitutions
Cooking Equipment Required
How to Make Keto Gingerbread Cupcakes: Step-by-Step Guide
Cooking Methods
Preparation Steps
1. Gather and measure all the ingredients.
2. Line a 12-count muffin tin with cupcake liners.
Cooking Instructions
Bake the gingerbread cupcakes
- Preheat your oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, unsweetened almond milk, melted butter, vanilla extract, and molasses.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Then, spoon the batter evenly into the prepared muffin liners, filling each well about ⅔ full.
- Next, tap the muffin pan against the kitchen counter a couple of times to make sure there are no air pockets trapped inside the batter.
- Bake it in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Finally, remove the muffin tin from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
Prepare cinnamon cream cheese frosting
- In a mixing bowl, beat softened cream cheese and softened butter until smooth and creamy.
- Gradually add powdered keto sweetener and ground cinnamon. Beat until well incorporated and fluffy.
- Then, stir in vanilla extract and mix until smooth.
- Once the cupcakes are completely cool, frost them using a piping bag or spread the frosting evenly with a spatula.
Chef's pro tip
For the best flavor, use room-temperature ingredients for both the cupcakes and frosting. Cold butter or cream cheese can lead to lumpy frosting, so be sure to remove them from the refrigerator at least 30 minutes before you start blending.
What to Serve with Keto Gingerbread Cupcakes
If you’re sticking to the recipe, the cinnamon cream cheese frosting is the perfect complement. But if you’re feeling creative or skipped the frosting, there are so many ways to serve these cupcakes!
Try topping them with a dollop of whipped cream, a drizzle of keto caramel, or even pairing them with keto-friendly ice cream. Fresh berries or a swirl of nut butter can also make them feel extra special. Customize them your way!
How to Store Keto Gingerbread Cupcakes
Whether you’re meal-prepping for holiday gatherings or just stocking up on treats for yourself, these cupcakes store beautifully and stay fresh for days. They are the perfect ready-to-go keto-friendly dessert if you follow these storage tips:
Recipe Wrap-Up and Conclusion
These Keto Gingerbread Cupcakes with cinnamon cream cheese frosting offer the perfect combination of sweet, spicy, and creamy flavors, making them an irresistible keto-friendly dessert. Whether you’re making them for the holidays or just to satisfy your sweet tooth, these cupcakes will surely hit the spot. Try them today and enjoy a guilt-free indulgence!
Frequently asked questions
📖 Recipe
Keto Gingerbread Cupcakes
Ingredients
For gingerbread cupcakes
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ¼ cup powdered erythritol
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs
- ⅓ cup unsweetened almond milk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- Pinch of salt
For Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- ¼ cup powdered erythritol
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Bake the gingerbread cupcakes
- Preheat your oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and a pinch of salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, unsweetened almond milk, melted butter, vanilla extract, and molasses.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Then, spoon the batter evenly into the prepared muffin liners, filling each well about ⅔ full.
- Next, tap the muffin pan against the kitchen counter a couple of times to make sure there are no air pockets trapped inside the batter.
- Bake it in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Finally, remove the muffin tin from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
Prepare cinnamon cream cheese frosting
- In a mixing bowl, beat softened cream cheese and softened butter until smooth and creamy.
- Gradually add powdered keto sweetener and ground cinnamon. Beat until well incorporated and fluffy.
- Then, stir in vanilla extract and mix until smooth.
- Once the cupcakes are completely cool, frost them using a piping bag or spread the frosting evenly with a spatula.
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