Gingerbread flavored cupcakes topped with a creamy vanilla cream cheese frosting is your perfect holiday cupcake!
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!
But for those of us that are following Keto or a low carb diet, it can also be a time of carb laden temptations.
This Keto cupcake recipe made with almond flour allows you to bake and enjoy all the delicious flavors of the season without any of then guilt.
They're topped with a rich and creamy sugar free Vanilla Cream Cheese Frosting that taste so much like traditional frosting, you'll never be able to tell the difference.
Because they're super easy to make you can have low carb cupcakes just in time for perfect for any holiday gathering!
What's in Keto Gingerbread Cupcakes
- Super fine almond flour
- Oat fiber
- Brown Swerve
- Swerve confectioners
- Cream Cheese
- Mascarpone Cheese
- Sour cream
- Heavy cream
- Unsweetened cocoa powder
- Ground ginger
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Vanilla extract
- Vanilla bean paste
*Exact measurements are listed in the recipe card below.
How to Make Gluten Free Gingerbread Cupcakes with Cream Cheese Frosting
How to Make the Low Carb Cupcakes
Preheat oven to 350F.
In a separate bowl, add in the eggs, sour cream, heavy cream, Swerve, Brown Swerve and vanilla, then using a hand mixer, mix to combine.
Add in the dry ingredients and mix, just until combined.
Scoop into 10 silicone cupcake liners or paper liners.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Almond flour cupcakes are tender when they first come out of the over so let them sit in the liners for a little while before tranfersing to the cooling rack.
You'll want to allow the cupcakes to cool completely before frosting.
To Make the Sugar Free 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.
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.
You can certainly substitute with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout.
Let's face it, you can put buttery cream cheese frosting on just about anything and it all of a sudden becomes a magically delicious dessert. In fact, it's even good right off the spoon!
But imagine this, all those gingerbread spices baking in the oven. The aroma of cinnamon and nutmeg with ginger and cloves fills your house as they cool. They just smell like Christmas.
Add the sugar free cream cheese frosting and trust me, these Gingerbread Keto cupcakes will be the hit of the season!
Store them in the fridge in a cupcake keeper or other air tight container until ready to serve.
What Makes this the Best Sugar Free Cream Cheese Frosting?
This Keto frosting has a mixture of cream cheese and mascarpone cheese. Mascarpone adds extra healthy fat and so much creaminess, without as many carbs. It truly is what makes this frosting so special.
Mascarpone Cheese is an Italian type of cream cheese that is typically found in the grocery store where the specialty cheese are kept. But, if you can't find Mascarpone cheese, don't worry. You can use all cream cheese instead.
Can I Freeze Gingerbread Cupcakes
Though having leftovers of these wonderful gluten free cupcakes is highly unlikely, you can certainly freeze them.
The best way to freeze cupcakes with frosting is to place them on a sheet pan and place in the freezer for about 20-30 minutes. Once the frosting is semi-frozen, wrap them individually in plastic wrap and store in the freezer for up to a couple of months.
To thaw, gently take the wrap off and place them on the counter for a few minutes or place in the fridge over night.
Are Almond Flour Cupcakes Keto?
They sure are. Because the only ingredient in almond flour is whole ground almonds with the skins removed, it's gluten-free. It's also low in carbs, and high in fiber, protein and healthy fat.
This makes it an excellent flour alternative for anyone on Keto or a low carb diet or for anyone that is gluten intolerant.
Almond flour is rich in nutrients, specifically vitamin E, which increases the antioxidants in your body. It is a really great ingredient that can take otherwise unhealthy baked goods and make them into a healthier versions.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It's pure insoluble fiber, which doesn't dissolve in water and isn't broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that's why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it's best to use oat fiber if you can. If you're unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
More Keto Cupcake Recipes
- Coconut Lime Cupcakes
- Strawberry Cupcakes
- Lemon Meringue Cupcakes
- Pumpkin Cupcakes
- Chocolate Mocha Mini Cupcakes
- Lemon Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
- Coconut Cupcakes
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
FREE 20 EASY KETO RECIPES EBOOK
Keto Gingerbread Cupcakes (Gluten Free)
For the Cupcakes
- 1 ½ cups super fine almond flour
- ¼ cup Oat Fiber , see notes
- ⅓ cup Brown Swerve
- ⅓ cup Swerve Confectioners
- 3 whole eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 teaspoons baking powder
- 1 ½ tablespoons unsweetened cocoa powder
- 1 tablespoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pinch of salt
To Make the Cupcakes
- 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.
- 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
- 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. 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.
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.