Celebrate the season with these keto gingerbread muffins! Made with blackstrap molasses substitute and a heavenly seasonal spice blend, these muffins have an unbelievable flavor that is perfect for the holidays.
Why you’ll love this keto gingerbread muffin recipe
- My gingerbread muffin recipe is made with seasonal spices that taste just like the holidays!
- Sugar-free, low-carb, and gluten-free, you can enjoy these gingerbread muffins on a variety of diets.
- This recipe is filled with high-fat ingredients like unsalted butter and heavy cream that keto diets adore!
- Blackstrap molasses-flavored extract gives these muffins a sticky depth without any added sugars.
- This healthy recipe can be enjoyed as an easy breakfast, tasty snack, or delicious dessert!
Here's everything that goes into my gingerbread muffins:
This recipe uses both granulated and powdered sweeteners – sugar-free, of course!
These muffins include a holiday spice blend of ground ginger, cinnamon, nutmeg, and cloves.
A bit of baking soda helps leven this recipe for perfectly fluffy muffins!
Unsalted butter adds great fat content and delicious flavor to these muffins.
Unsweetened almond milk makes these gingerbread muffins nice and moist!
A baking staple, eggs keep this gluten-free recipe from becoming overly crumbly.
A bit of vanilla extract provides that classic baked goods flavor.
Heavy cream adds even more fat content to this dessert.
Blackstrap molasses substitute
Finally, I use blackstrap molasses-flavored extract or a combination of maple extract and dark cocoa powder.
Both options are low-carb and give your muffins the sticky molasses taste you know and love!
- Adjust the amount of water in the glaze to achieve your preferred consistency. The thicker you want the glaze, the less water you should use!
- Play with spices as you bake, adjusting the amount of cinnamon, nutmeg, ginger, and cloves to suit your preferences.
- Use the spoon-and-level method to measure the almond flour and coconut flour. This will give you the most accurate measurement and prevent dense muffins!
- Store your muffins in an airtight container on the counter. In warm or humid weather, however, I recommend popping these muffins into the fridge to keep them fresh.
How to make homemade gingerbread muffins
Ready to bake? Here's how to make my famous keto gingerbread muffins:
Step 1: Prep the elements
Begin with prep work – AKA preheating your oven to 350°F and lining your muffin tin with paper liners.
Step 2: Whisk the dry ingredients
Next, add all the dry ingredients, including almond flour, coconut flour, spices, baking soda, and keto-friendly coarse sugar, to a large mixing bowl.
Then, whisk until combined.
Step 3: Mix the wet ingredients
Then, add wet ingredients, including melted butter, eggs, vanilla, almond milk, heavy cream, and a blackstrap molasses substitute, to a separate bowl.
Mix them up until combined.
Step 4: Combine batters
Now, add your wet mixture to the dry ingredients and mix until you've formed a thick batter.
Step 5: Pour and bake
Pour your muffin batter into the prepared muffin cups and pop them into the oven!
You'll know your muffins are done baking when you insert a toothpick into the center of a muffin, and it comes out clean.
Step 6: Prepare the glaze
As your muffins bake, prepare your glaze by mixing keto-friendly sweetener and water in a small bowl.
Add the water gradually so that you can control the consistency!
Step 7: Cool gingerbread muffins
Allow your muffins to cool for a few minutes in the muffin pan. Then, transfer the cooled muffins to a wire rack to cool completely.
Step 8: Glaze and serve gingerbread muffins
Now it's time for the best part – icing!
Drizzle your glaze over the top of each muffin and allow it to set for a few minutes. Finally, you're ready to dig in!
How to serve gingerbread muffin bites
I recommend eating one of these delicious gingerbread muffins as a quick breakfast food along with your morning beverage of choice.
As a snack, these muffins would be delicious alongside a handful of walnuts and berries.
Variations for keto gingerbread muffins
- Make this recipe vegan by substituting heavy cream for coconut cream and unsalted butter for a vegan variety.
- Swap spices for pre-made pumpkin pie spice for easy baking.
- Add a pinch of salt to your muffin to enhance all of the flavors.
Here are the questions I get the most about my keto gingerbread muffins! If I don't answer your questions here, please leave it for me in the comments below.
Traditional sweeteners like maple syrup, honey, and white and dark brown sugar all contain high carb counts and aren't right for a keto diet.
Instead, opt for low-carb sweeteners like monk fruit or erythritol; both will give you decadently sweet desserts without affecting your ketosis.
Baking soda is totally keto-friendly!
Though it may look starchy and suspiciously carb-like, baking soda is made of sodium carbonate, which is carb-free.
Likewise, baking powder is made from sodium carbonate and a powdered acid which makes it carb-free as well!
Like this gingerbread muffin recipe? Try these!
I have tons of keto-friendly muffin recipes for you to enjoy. Start with these:
- Almond Flour Muffins make the perfect side to any dinner.
- Gluten-Free Blackberry Muffins are made with fresh, juicy blackberries.
- Keto Blueberry Cream Cheese Muffins taste just like mini cheesecakes!
- Pumpkin Chocolate Chip Muffins are made with a seasonal spice blend.
- Strawberry Jam Muffins are filled with a dollop of real strawberry jam!
Keto Gingerbread Muffins
For the gingerbread muffins:
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup granulated keto-friendly sweetener (such as erythritol or monk fruit)
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ cup unsalted butter melted
- ¼ cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla
- ¼ cup heavy cream
- 1 tablespoon blackstrap molasses substitute
For the glaze:
- ½ cup powdered keto-friendly sweetener (such as powdered erythritol or powdered monk fruit)
- 4 tablespoon water (adjust for desired consistency)
Make the muffins:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, coconut flour, keto-friendly sweetener, ginger, cinnamon, nutmeg, cloves, and baking soda.
- In a separate bowl, whisk together the melted butter, almond milk, eggs, vanilla extract, heavy cream, and blackstrap molasses substitute until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until a thick batter forms.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooking, prepare the glaze:
Make the glaze:
- In a small bowl, add the powdered keto-friendly sweetener.
- Gradually add water, starting with 1 tablespoon, and mix well until you achieve your desired glaze consistency.
- Add more water if needed, but be cautious not to make it too thin.
Glaze the muffins:
- Once the muffins are completely cooled, drizzle the glaze over the top of each muffin using a spoon or a piping bag.
- Allow the glaze to set for a few minutes before serving.
- Sweetener Choices: You can use either erythritol or monk fruit as your granulated keto-friendly sweetener. Both options work well and provide similar sweetness. Choose the one you prefer or have on hand.
- Measuring Flour: When measuring almond flour and coconut flour, it's best to use the spoon-and-level method. Gently spoon the flour into the measuring cup and level off the excess with a straight edge. This helps to ensure accurate measurements and prevent the muffins from becoming too dense.
- Spice Adjustment: Feel free to adjust the amount of ginger, cinnamon, nutmeg, and cloves according to your taste preferences. If you enjoy stronger spice flavors, you can increase the amounts slightly. Experiment to find the perfect balance for your taste buds.
- Blackstrap Molasses Substitute: If you can't find blackstrap molasses-flavored extract, you can create a substitute by combining maple extract and dark cocoa powder. Start with a small amount of each and adjust to taste. This substitute will provide a similar depth of flavor to the muffins.
- Glaze Consistency: When preparing the glaze, gradually add the water to the powdered sweetener and mix until you achieve your desired consistency. For a thicker glaze, use less water, and for a thinner glaze, add more water. Adjust the consistency to your preference.
- Storing: Store the muffins in an airtight container at room temperature for up to 3-4 days. If the weather is particularly warm or humid, it's best to store them in the refrigerator to maintain freshness.
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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