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Gingerbread flavored cupcakes topped with a creamy vanilla cream cheese frosting is your perfect holiday cupcake!

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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!

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

1 1/2 tablespoons unsweetened cocoa powder

1 tablespoon ground ginger

2 teaspoons baking powder

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 teaspoon vanilla bean paste (see notes)

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

Preparation

To Make the Cupcakes

Preheat oven to 350F.

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

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.

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.

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!  The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which 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 outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.

More Keto recipes using Oat Fiber…

• Blueberry Muffins
• Coffee Crumb Cake
• Coconut Lime Cupcakes
• Cheddar Jalapeño “Cornbread”
• Fluffy Pancakes
• Rosemary & Kalamata Olive Focaccia
• Lemon Cupcakes
• Chocolate Chip Cookies

Print

Gingerbread Cupcakes – Keto, Low Carb & Gluten Free

Gingerbread flavored cupcakes topped with a creamy vanilla cream cheese frosting is your perfect holiday cupcake!

Author Keto Cooking Christian

Course Dessert

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 10

Calories 267kcal

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.
• 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.

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.

Nutrition Facts

Gingerbread Cupcakes – Keto, Low Carb & Gluten Free

Amount Per Serving

Calories 267 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Carbohydrates 8g3%

Fiber 4g17%

Sugar 2g2%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).

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