Warm gingerbread flavors topped with creamy cinnamon cream cheese frosting—these Keto Cupcakes are the perfect low-carb treat for any time of year!
🍴 Prep Time: 10 minutes 🔥 Cooking Time: 20 minutes ⏳ Total Time: 30 minutes 🪜 Difficulty Level: Easy 🍽️ Recipe Makes: 12 Servings
☐ 1 ½ cups almond flour ☐ 2 tbsp coconut flour ☐ ¼ cup powdered erythritol ☐ 1 tsp baking powder ☐ 1 tsp ground ginger ☐ 1 tsp ground cinnamon ☐ ¼ tsp ground nutmeg ☐ ¼ tsp ground cloves ☐ 3 large eggs ☐ ⅓ cup unsweetened almond milk ☐ ¼ cup melted butter ☐ 1 tsp vanilla extract ☐ 1 tbsp molasses ☐ Pinch of salt
1. Preheat oven to 350°F (175°C) and line a muffin tin. 2. Whisk almond flour, coconut flour, baking powder, spices, and salt in a bowl. 3. In another bowl, mix eggs, almond milk, melted butter, vanilla, and molasses. 4. Combine wet and dry ingredients, spoon batter into liners ⅔ full, and tap to remove air pockets. 5. Bake for 18-20 minutes, then cool completely before frosting.
Serve it with the cinnamon cream cheese frosting or get creative—top with whipped cream, keto caramel, ice cream, fresh berries, or nut butter. Customize as you like!