Today we’re going to make some tasty keto gingerbread muffins. These muffins are perfect for anyone following a keto diet who wants a bit of holiday flavor without all the carbs. They’re not too hard to make, and they taste really good.
The best part is, you can enjoy these muffins without feeling guilty about breaking your diet. We use almond flour and coconut flour instead of regular wheat flour, which keeps the carbs low. The spices like ginger, cinnamon, and nutmeg give these muffins that classic gingerbread taste you love.
And don’t worry, I found a way to make them sweet without using regular sugar. These muffins are great for breakfast, a snack, or even dessert. They’re filling and satisfying, so you won’t be hungry again right away.
If you’ve been missing baked goods on your keto diet, these muffins might be just what you need. They’re a nice change from eggs and bacon every morning. Plus, your house will smell amazing while they’re baking.
👍 Why You’ll Love This Recipe
Easy to make: These Keto Gingerbread Muffins are really simple to put together. You don’t need to be a master chef to make them. Just mix the ingredients, put them in the oven, and you’re done. It’s a great recipe for busy days when you don’t have a lot of time to spend in the kitchen.
Tastes like the holidays: These muffins have all the warm, spicy flavors of gingerbread. They taste like Christmas, even if it’s the middle of summer. It’s a nice way to bring a bit of holiday cheer to any day of the year.
Great for breakfast: These low carb muffins make a quick and easy breakfast. You can make a batch on the weekend and have breakfast ready for the whole week. They’re filling enough to keep you going until lunchtime.
✨ Recipe Ingredients
- 2 cups Almond Flour (use this one – amazon link)
- 1/4 cup Coconut Flour
- 1/4 cup Heavy Cream
- 1/4 cup Almond Milk (unsweetened)
- 3 Eggs (large)
- 3/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 2 teaspoons Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Baking Soda
- 1/2 cup Butter (melted)
- 1 teaspoon Vanilla Extract
- 3/4 tablespoon Blackstrap Molasses Flavored Extract (use this one – amazon link)
- 1/2 cup Erythritol
The Glaze
- 1/2 cup Erythritol / powdered Monk Fruit (I recommend this sweetener – amazon link)
- 3 1/2 tablespoons Water
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a muffin tin with paper liners.
Step 2
Whisk these ingredients in a large mixing bowl: coconut flour, almond flour, sweetener, ginger, nutmeg, cinnamon, cloves, and baking soda.
Step 3
In another bowl, whisk together the almond milk, eggs, melted butter, heavy cream, vanilla extract, and blackstrap molasses. Mix until well combined.
Step 4
Combine the wet ingredients with the dry ingredients and mix well until the batter forms. Then, divide it among the muffin cups and bake for about 20 minutes (a toothpick inserted in the center should come out clean).
Step 5
Remove the muffins from the oven and allow them to cool for 10 minutes before transferring them to a wire rack.
Step 6
Meanwhile, let’s make the glaze. Add the powdered sweetener to a small bowl. Start adding water, about 1 tablespoon at a time, and mixing until desired consistency is reached. Drizzle the glaze over the cooled muffins and serve. Enjoy!
💡Tips
1. Add Extra Flavors and Textures
While the recipe is delicious as is, don’t be afraid to make it your own. You could add some finely chopped nuts for crunch – pecans or walnuts would be great.
A tablespoon of orange zest would complement the gingerbread flavors nicely. For a bit of extra spice, try adding a pinch of black pepper – it pairs wonderfully with ginger.
If you want to make these more dessert-like, you could add some sugar-free chocolate chips. Just be mindful of how any additions might affect the carb count if you’re strictly following a keto diet.
2. Cool Properly for the Best Texture
Let the muffins cool in the tin for about 10 minutes after taking them out of the oven. This allows them to set up a bit, making them easier to remove without falling apart. Then, transfer them to a wire rack to cool completely.
This step is important because keto baked goods often have a better texture once they’re fully cooled.
If you’re planning to add the glaze, make sure the muffins are completely cool first, otherwise the glaze will melt and run off.
You’ll Love These Recipes Too
Make sure to check out these low carb recipes too:
Keto Gingerbread Muffins
- 2 cups Almond Flour (use this one – amazon link)
- 1/4 cup Coconut Flour
- 1/4 cup Heavy Cream
- 1/4 cup Almond Milk unsweetened
- 3 Eggs large
- 3/4 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 2 teaspoons Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Baking Soda
- 1/2 cup Butter melted
- 1 teaspoon Vanilla Extract
- 3/4 tablespoon Blackstrap Molasses Flavored Extract (use this one – amazon link)
- 1/2 cup Erythritol
The Glaze
- 1/2 cup Erythritol / powdered Monk Fruit (I recommend this sweetener – amazon link)
- 3 1/2 tablespoons Water
- Start by preheating the oven to 350°F and lining a muffin tin with paper liners.
- Whisk these ingredients in a large mixing bowl: coconut flour, almond flour, sweetener, ginger, nutmeg, cinnamon, cloves, and baking soda.
- In another bowl, whisk together the almond milk, eggs, melted butter, heavy cream, vanilla extract, and blackstrap molasses. Mix until well combined.
- Combine the wet ingredients with the dry ingredients and mix well until the batter forms. Then, divide it among the muffin cups and bake for about 20 minutes (a toothpick inserted in the center should come out clean).
- Remove the muffins from the oven and allow them to cool for 10 minutes before transferring them to a wire rack.
- Meanwhile, let’s make the glaze. Add the powdered sweetener to a small bowl. Start adding water, about 1 tablespoon at a time, and mixing until desired consistency is reached. Drizzle the glaze over the cooled muffins and serve. Enjoy!
