Gingerbread Cupcakes with Cream Cheese Frosting – Keto, Low Carb & Gluten Free

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

It’s the most wonderful time of the year when you get to bake with these great flavors, and gingerbread is one of my favorites!   I top these gingerbread cupcakes with a creamy vanilla cream cheese frosting.  

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

These are super easy to make and are perfect for any holiday gathering!

Ingredients

For the Cupcakes

1 1/2 cups super fine almond flour

1/4 cup Oat Fiber (see note below)

1/3 cup Brown Swerve

1/3 cup Swerve Confectioners

3 whole eggs

1/2 cup sour cream

1/4 cup heavy cream

2 teaspoons baking powder

1 1/2 tablespoons unsweetened cocoa powder

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

Pinch of salt

For the Frosting

3/4 cup cream cheese, at room temperature

1/4 cup mascarpone cheese, at room temperature

1/4 cup swerve, confectioners (or powdered erythritol)

1/4 cup heavy cream + 2 tablespoons (or as needed)

1 teaspoon vanilla bean paste (see notes)

Preparation

To Make the Cupcakes

Preheat oven to 350F.

Add all the dry ingredients to a bowl and whisk to combine.

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

In a separate bowl, add in the eggs, sour cream, heavy cream, swerve, brown swerve and vanilla, then mix to combine.  

Add in the dry ingredients and mix, just until combined.

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Scoop into 10 silicone cupcake liners or paper liners.  

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow the cupcakes to cool before frosting.

To Make the Frosting

Add all of the ingredients to a mixing bowl and reserve a little heavy cream.  Mix using a hand mixer, until well combined.

Scrape down the sides and add in the remaining heavy cream, if needed.  

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Continue mixing until smooth and creamy.  Transfer to a piping bag fitted with the tip of your choice.  If you don’t have a piping bag, you can use a plastic food storage bag.  If you don’t have a decorating tip, you can cut a hole at the tip of the bag and swirl the frosting over the top.

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Note: You can certainly substitute with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout.

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Cheddar Jalapeño “Cornbread”

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Cinnamon Roll Waffles with Cream Cheese Icing

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

Gingerbread Cupcakes with Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Makes 10 Cupcakes with Frosting

Macros: Fat 23 grams – Protein 7 grams – Carbs (net) 4 grams


 

Gingerbread Cupcakes - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

It's the most wonderful time of the year when you get to bake with these great flavors, and gingerbread is one of my favorites!   I top these gingerbread cupcakes with a creamy vanilla cream cheese frosting.  These are super easy to make and are perfect for any holiday gathering!

Course: Dessert
Servings: 10
Ingredients
For the Cupcakes
  • 1 1/2 cups super fine almond flour
  • 1/4 cup Oat Fiber  see note below
  • 1/3 cup  Brown Swerve
  • 1/3 cup Swerve Confectioners
  • 3 whole eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 teaspoons baking powder
  • 1 1/2 tablespoons  unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon  vanilla extract
  • Pinch of salt
For the Frosting
  • 3/4 cup cream cheese at room temperature
  • 1/4 cup mascarpone cheese at room temperature
  • 1/4 cup  swerve confectioners (or powdered erythritol)
  • 1/4 cup heavy cream + 2 tablespoons or as needed
  • 1 teaspoon vanilla bean paste  see notes
Preparation
To Make the Cupcakes
  1. Preheat oven to 350F. Add all the dry ingredients to a bowl and whisk to combine.

  2. In a separate bowl, add in the eggs, sour cream, heavy cream, swerve, brown swerve and vanilla, then mix to combine.  Add in the dry ingredients and mix, just until combined.
  3. Scoop into 10 silicone cupcake liners or paper liners.  Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow the cupcakes to cool before frosting.
To Make the Frosting
  1. Add all of the ingredients to a mixing bowl and reserve a little heavy cream.  Mix using a hand mixer, until well combined.
  2. Scrape down the sides and add in the remaining heavy cream, if needed.  Continue mixing until smooth and creamy.  Transfer to a piping bag fitted with the tip of your choice.  

  3. If you don't have a piping bag, you can use a plastic food storage bag. If you don't have a decorating tip, you can cut a hole at the tip of the bag and swirl the frosting over the top.

Recipe Notes

You can certainly substitute with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout. The Oat Fiber is really important in this recipe.  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).  The bag lasts a while because you don’t need to use much in your recipes. Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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Any idea what the baking time would be if I made these in mini muffin tins? I’m thinking bite size Christmas party treats