These gluten-free gingerbread cupcakes are perfectly spiced and taste just like the holidays. Made with almond flour and coconut flour, enjoy keto cupcakes that are ultra-moist, tender, and topped with a delicious sugar-free frosting!
Do you have a favorite recipe for Christmas that you make every year? These grain-free gingerbread cupcakes are a family favorite, and everyone loves them.
Just like my keto gingerbread loaf or keto gingerbread cookies, they taste exactly like Christmas, and the spiced cream cheese cinnamon frosting pairs perfectly with the rich low carb gingerbread cupcakes.
I’m sure you’re already drooling all over, and that means you have to try these wonderfully spiced Keto Christmas Cupcakes that are amazing to have for Christmas brunch or as a dessert.
Why Should You Try This Recipe?
- Molasses and spices give these cupcakes a warm and cozy flavor.
- They are perfect for gifting – Place a few gingerbread cupcakes in a beautiful box and give it to someone who deserves a special low carb Christmas treat.
- Perfect for making them with your kids – Invite your kids to a fun baking day in the kitchen!
- Easy to make – Although making cupcakes from scratch takes a little longer than using a boxed mix, the end product is well worth the extra few minutes of effort.
- They look impressive.
Ingredients For Keto Gingerbread Cupcakes
The ingredients used to make these keto gingerbread cupcakes are basic and easy to find, and you probably have most of them in your kitchen.
For the Keto Cupcakes:
- Almond Flour – Use blanched, super fine almond flour for the best texture.
- Coconut Flour – combined with almond flour, coconut flour helps the batter absorb the liquid while keeping it moist and fluffy. It’s also cheaper, and we need only 1/4 cup.
- Eggs – Make sure to use large eggs that are at room temperature.
- Vanilla Extract – a high-quality vanilla extract really makes a difference.
- Xanthan Gum – It will improve the texture of these gluten-free gingerbread cupcakes. If you don’t have any xanthan gum on hand, you can completely omit it.
- Baking Powder – The baking powder gives the cupcakes a super fluffy texture.
- Gingerbread Spices – The combination of all the spices is what makes this recipe special! I added cinnamon, ginger, nutmeg, and cloves to enhance the gingerbread flavor to this recipe. You can also use any sugar-free prepacked gingerbread spice mix.
- Blackstrap Molasses – it gives better color and taste. But if you want to keep this recipe completely sugar-free, you can skip it.
- Apple Cider Vinegar – to achieve the unique taste of slightly acidic cupcakes, we use vinegar as a replacement for buttermilk. We get the taste without the additional carbohydrates this way.
- Sweetener – Any keto powdered sweetener, such as Erythritol, Swerve, Monk Fruit, or Allulose, can be used. This recipe requires powdered sweetener since it melts more readily in the batter. A golden sweetener replacement adds some extra flavor.
- Butter – Because this is a low carb dessert, unsalted butter with only a sprinkle of salt is required, as salted butter would overpower the sweet flavor. Make sure the butter is softened to room temperature before using.
For Cinnamon Cream Cheese Frosting:
Even without the cream cheese frosting, these muffins are excellent, but this frosting adds a lot of flavors to the cupcakes!
- Cream Cheese – To get the creamiest result, be sure to use room-temperature full-fat cream cheese. If you don’t like cream cheese, mascarpone cheese or coconut cream can be a dairy-free option.
- Butter – It’s critical to be at room temperature to ensure good mixing.
- Sweetener – Use your favorite powdered sweetener.
- Vanilla Extract – I recommend using the best quality you can find.
- Cinnamon – gives that perfect touch to these super spiced cupcakes.
- Salt – just a pinch of salt to balance the taste.
How To Make Keto Gingerbread Cupcakes
If you follow the next few simple steps, you will enjoy the most delicious keto gingerbread cupcakes ever:
- Start by mixing all the dry ingredients in a large bowl.
- Beat egg and sweetener with an electric mixer on medium speed until light and fluffy in a large mixing bowl.
- Add the molasses, vinegar, and melted butter, then incorporate them into the flour mixture.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cinnamon frosting – Mix all the ingredients in a large bowl until you have a light, fluffy frosting. Use an electric mixer.
- Fill a piping bag with frosting. On top of each cupcake, make some cute swirls.
Decorate with some homemade low carb gingerbread cookies for the cutest keto Christmas Cupcakes Ever.
Tips and Tricks
- Use room temperature ingredients for the best results.
- Before frosting the cupcakes, let them cool completely. Otherwise, the warm cupcake will melt the frosting.
- If you don’t have a piping bag, fill a zip-lock bag with frosting and snip off a corner to frost.
- Make sure you use fresh baking powder. Place a teaspoon of baking powder in a bowl and pour boiling water over it to see if it’s still active. It’s still good if it bubbles up immediately.
How To Store Keto Gingerbread Cupcakes
- Refrigerate for up to one week in an airtight container. Allow an hour for the cupcakes to come to room temperature before serving.
- Allow your cupcakes to cool completely before freezing without putting any icing on them. Wrap them tightly in plastic wrap and then in tin foil, then freeze them for about five days.
Can I Make Them Ahead Of Time?
Certainly, yes, you can make them ahead of time and store them unfrosted for up to 7 days. A big, flat container that is slightly higher than the cupcake is perfect for them. I don’t recommend stacking them since the tops tend to become sticky as they cool, and pulling them apart will make them appear untidy.
Optional Add Ins
- Chopped Pecans or Walnuts: They can provide a crunchy contrast to the soft texture of the cupcake.
- Sugar-free Chocolate Chips or Cocoa Nibs: They can add a delightful chocolatey touch.
- Dried Cranberries or Blueberries: Ensure they are unsweetened or use those sweetened with keto-friendly sweeteners.
- Orange or Lemon Zest: A little zest can add a fresh, citrusy aroma and flavor.
- Espresso Powder: A hint of coffee can enhance the gingerbread spices.
Looking For More Keto Deserts? Try these:
- The Best Fudgy Keto Brownies – Only 2g carbs
- Keto Gingerbread Brownies
- The BEST Keto Pumpkin Bars with Cream Cheese Frosting
- Keto Chocolate Orange Cake
- My Homemade Keto Graham Crackers Recipe
Keto Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
- 1 1/2 cups almond flour superfine, blanched
- ¼ cup coconut flour
- 5 large eggs
- 1/2 cup sweetener or more to taste
- 3 tbsp heavy cream or more to taste
- 1/2 cup unsalted butter room temperature
- 1 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1-2 teaspoons blackstrap molasses optional
- 1/4 tsp xanthan gum optional
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- Preheat your oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners.
- In a medium-sized bowl, combine the dry ingredients for the cupcakes: almond flour, coconut flour, xanthan gum (if using), baking powder, a pinch of salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Mix them well to ensure even distribution.1 1/2 cups almond flour, ¼ cup coconut flour, 1 1/2 tsp baking powder, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/4 tsp salt, 1/4 tsp xanthan gum
- In a separate bowl, add the wet ingredients for the cupcakes: eggs, heavy cream, sweetener, and vanilla extract. Use an electric mixer to blend these ingredients for 2-3 minutes or until the mixture becomes frothy.5 large eggs, 1/2 cup sweetener, 3 tbsp heavy cream, 1 tsp vanilla extract
- Now, incorporate the wet mixture into the dry mixture. Add the optional blackstrap molasses, apple cider vinegar, and softened butter to the bowl. Continue mixing with the electric mixer until you achieve a smooth cupcake batter.1-2 teaspoons blackstrap molasses, 1 tsp apple cider vinegar, 1/2 cup unsalted butter
- Divide the batter between the cupcakes liners. Bake for 20 minutes until the tops look golden and a toothpick inserted in the center comes out clean. Keep an eye on them, as baking times may vary slightly.
- To make the cinnamon frosting – While the cupcakes are baking, you can prepare the cream cheese frosting. In a large bowl, beat the room-temperature cream cheese and softened butter with an electric mixer until the mixture becomes light and fluffy. Add the powdered sweetener, vanilla extract, and cinnamon, and continue to beat until everything is well combined. Set the frosting aside.8 oz full fat cream cheese, 4 oz. unsalted butter, 1/2 cup powdered sweetener, 1/2 tsp cinnamon, 2 tsp vanilla extract
- Allow the cupcakes to cool completely, then fill a piping bag with frosting. On top of each cupcake, make some cute swirls.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.