This cupcake recipe is packed with protein and healthy fats, making it a guilt-free indulgence. The frosting has less than 2g net carbs per serving for a low carb treat that will satisfy your sweet tooth!.
The “barefoot contessa gingerbread cupcakes” are a recipe from the famous chef Ina Garten. The recipe is made with coconut flour, which makes it gluten-free and keto friendly.
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These gluten-free gingerbread cupcakes are nicely spiced and have a seasonal flavor profile. Enjoy keto cupcakes that are ultra-moist, soft, and topped with a delectable sugar-free frosting, made with almond flour and coconut flour!
Do you have a go-to Christmas recipe that you cook every year? This recipe for grain-free gingerbread cupcakes is a family favorite that everyone enjoys. They taste like Christmas, and the spicy cream cheese cinnamon icing complements the rich low-carb gingerbread cupcakes nicely.
I’m sure you’re salivating immediately, which means you have to try these deliciously spiced Keto Christmas Cupcakes, which are perfect for Christmas breakfast or dessert.
What Are the Benefits of Trying This Recipe?
- These cupcakes have a warm and inviting taste thanks to molasses and spices.
- They’re great for gifts: put a couple gingerbread cupcakes in a pretty box and give it to someone who deserves a low-carb Christmas treat.
- They’re ideal for constructing with your children — Invite your kids to join you in the kitchen for a fun baking day!
- Making cupcakes from scratch takes a bit longer than using a boxed mix, but the final result is well worth the additional few minutes of work.
- They seem to be outstanding.
Keto Gingerbread Cupcakes Ingredients
The ingredients for these keto gingerbread cupcakes are simple and easy to come by, and you probably already have most of them on hand.
For the Keto Cupcakes, combine the following ingredients in a mixing bowl.
- Almond Flour — For the greatest texture, use blanched extremely fine almond flour.
- Coconut flour, when used with almond flour, aids in the absorption of moisture while keeping the batter wet and fluffy. It’s also less expensive, because we only need 1/4 cup.
- Make sure the eggs are at room temperature before using them.
- Vanilla Extract — a good vanilla extract makes a big impact.
- Xanthan Gum – This gluten-free gingerbread cupcakes will have a better texture thanks to it. If you don’t have any xanthan gum on hand, leave it out entirely.
- Baking Powder – Baking powder adds a fluffy texture to the cupcakes.
- Spices for Gingerbread – This recipe’s uniqueness comes from the mix of all the spices! To improve the gingerbread taste, I added cinnamon, ginger, nutmeg, and cloves. Any sugar-free prepackaged gingerbread spice mix will do.
- Blackstrap Molasses has a richer color and flavor. You may, however, leave it out if you want to make this dish sugar-free.
- Apple Cider Vinegar — instead of buttermilk, we use vinegar to obtain the distinct flavor of slightly acidic cupcakes. This way, we receive the flavor without the added carbs.
- Sweetener — You may use any keto powdered sweetener such erythritol, xylitol, monk fruit, or allulose. Powdered sweetener is required in this recipe since it melts more easily in the batter. A golden sweetener substitute provides a layer of taste.
- Because this is a low-carb dessert, unsalted butter with a pinch of salt is essential; salted butter would dominate the sweet taste. Before using, make sure the butter is at room temperature.
To make the Cinnamon Cream Cheese Frosting, combine the following ingredients in a mixing bowl.
These muffins are delicious even without the cream cheese icing, but the frosting adds a lot of flavor to the cupcakes!
- Cream Cheese — Use room-temperature full-fat cream cheese for the creamiest results. If you don’t like cream cheese, you may substitute mascarpone cheese or coconut cream.
- To ensure proper mixing, the butter must be at room temperature.
- Use your preferred powdered sweetener as a sweetener.
- I suggest using the finest quality vanilla extract you can find.
- Cinnamon – adds just the right amount of spice to these extremely spicy cupcakes.
- Salt — only a sprinkle of salt to bring the flavors together.
Keto Gingerbread Cupcakes Recipe
You’ll get the most delicious keto gingerbread cupcakes ever if you follow the following few easy steps:
- In a large mixing bowl, combine all of the dry ingredients.
- In a large mixing basin, beat the egg and sweetener with an electric mixer on medium speed until light and fluffy.
- Add the molasses, vinegar, and melted butter to the flour mixture and stir to combine.
- Cook for 20-22 minutes, or until a toothpick inserted in the middle comes out clean.
- To create the cinnamon frosting, whisk together all of the ingredients in a large mixing bowl until a light, fluffy frosting forms. Make use of a stand mixer.
- Frosting should be placed in a piping bag. Make some lovely swirls on top of each cupcake.
For the prettiest keto Christmas Cupcakes Ever, top with some homemade low carb gingerbread cookies.
- For the greatest results, use room temperature ingredients.
- Allow the cupcakes to cool fully before icing. Otherwise, the icing will be melted by the heated cupcake.
- Fill a zip-lock bag with frosting and snip off a corner to frost if you don’t have a piping bag.
- Make sure the baking powder is fresh. To test whether baking powder is still active, place a teaspoon in a basin and pour boiling water over it. Even if it bubbles up right away, it’s still wonderful.
Keto Gingerbread Cupcakes: How to Store Them
- Refrigerate in an airtight container for up to one week. Allow the cupcakes to come to room temperature for an hour before serving.
- Allow for full cooling before freezing your cupcakes without frosting. Wrap them securely in plastic wrap and then tin foil, then place them in the freezer for approximately five days.
Is it possible for me to prepare them ahead of time?
Certainly Yes, you may prepare these ahead of time and keep them unfrosted in the refrigerator for up to 7 days. For these, a large, flat container that is slightly taller than the cupcake is ideal. I don’t suggest stacking them since the tops tend to cling together as they cool and breaking them apart would make them seem messy.
- To add crunch, add nuts like pecans or walnuts.
- Add some chocolate chips to the mix.
Where Can I Find More Keto Desserts? Consider the following:
These gluten-free gingerbread cupcakes are nicely spiced and have a seasonal flavor profile. Enjoy keto cupcakes that are ultra-moist, soft, and topped with a delectable sugar-free frosting made with almond flour and coconut flour!
Mode of Preparation Stop your screen from turning black.
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius and line a cupcake pan with 12 cupcake liners.
Combine the dry ingredients in a medium mixing bowl: almond flour, coconut flour, xanthan gum, baking powder, a bit of salt, and spices.
Add the eggs, heavy cream, sweetener, and vanilla extract to a separate bowl. Mix for 2-3 minutes with a mixer, or until the eggs are foamy.
Using the mixer, combine the wet and dry ingredients. Continue mixing in the molasses (optional), vinegar, and melted butter.
Fill the muffin liners halfway with batter. Bake for 20 minutes, or until golden brown on top and a toothpick inserted in the middle comes out clean.
To prepare the cinnamon frosting, whisk all of the ingredients in a large mixing bowl with an electric mixer until light and frothy.
Allow the cupcakes to cool fully before putting the frosting into a piping bag. Make some lovely swirls on top of each cupcake.
How do we figure out how much food to eat?
The USDA Food Database nutrition information was used to calculate these nutrition facts. Our nutrition information are correct, but please double-check if you’re using other items. Because fiber and sugar alcohols do not increase blood sugar, they are subtracted from the net carb total.
Keywords: keto gingerbread cupcakes, keto cupcakes
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These keto gingerbread cupcakes are made with coconut flour, which makes them low-carb and gluten-free. The cinnamon cream cheese frosting is the perfect compliment to the spicy flavor of these cupcakes. Reference: keto gingerbread coconut flour.
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