Embrace the festive flavors of the holidays with these delightful keto gingerbread muffins. These muffins capture the essence of gingerbread, making them a perfect breakfast or snack option.
Why You'll Love This Recipe
These keto gingerbread muffins offer a harmonious blend of spices and sweetness, reminiscent of traditional gingerbread treats. The texture is wonderfully light and tender. Whether it's a plate of keto gingerbread cookies, a slice of keto gingerbread cake, or a keto gingerbread latte, it just seems to conjure up warm fires and cozy sweaters. And now you can enjoy it for breakfast with these sweet gingerbread muffins!
Ingredients
For the Muffins:
- 2 cups almond flour (blanched, fine grind)
- 3 tbsp vanilla protein powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/4 cup coconut oil or ghee, melted
- 1/4 cup maple syrup or keto syrup
- 1 tsp vanilla
- Zest of one lemon
- 1/2 cup cherries, chopped (optional)
- Keto-friendly sweetener (erythritol or monk fruit)
- Coconut flour
- Ginger
- Cinnamon
- Nutmeg
- Cloves
- Baking soda
- Melted butter
- Almond milk
- Heavy cream
- Blackstrap molasses substitute
- Sour cream
- Swerve Brown (brown sugar replacement)
- Cocoa powder
For the Vanilla Drizzle:
- Powdered sweetener (erythritol or monk fruit)
- Water
- Vanilla extract
- Coconut milk
Optional Ingredients:
- Molasses
- Vanilla extract
- Pinch of cloves
- Ghee
Step-by-Step Instructions
Making the Muffins:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or silicone liners.
- Combine dry ingredients: In a large bowl, whisk together the almond flour, protein powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and keto-friendly sweetener.
- Combine wet ingredients: In a separate bowl, whisk together the melted butter, almond milk, eggs, vanilla extract, heavy cream, and blackstrap molasses substitute until well combined.
- Mix wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and mix until a thick batter forms.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: 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.
Preparing the Vanilla Drizzle:
- Combine ingredients: In a medium bowl, whisk together the powdered sweetener and just enough water to make a drizzling consistency.
- Add vanilla: Whisk in the vanilla extract.
- Drizzle: Drizzle over the cooled muffins.
Tips for the Perfect Keto Gingerbread Muffins
- Sweetener Choices: You can use either erythritol or monk fruit as your granulated keto-friendly sweetener.
- 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.
- Spice Adjustment: Feel free to adjust the amount of ginger, cinnamon, nutmeg, and cloves according to your taste preferences.
- 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.
- Glaze Consistency: When preparing the glaze, gradually add the water to the powdered sweetener and mix until you achieve your desired consistency.
- Cool Completely: Keto baked goods are always fragile right out of the oven so let them cool before trying them.
Variations and Substitutions
- Dairy-Free: Use coconut oil instead of butter. You can use thick coconut cream in place of the sour cream, and egg white protein in place of whey protein.
- Nut-Free: If you are allergic, you can substitute with sunflower seed flour.
- Other Sweeteners: Xylitol and allulose both work. If you are not Keto, you are more than welcome to substitute coconut sugar or even date sugar for the Monk Fruit sweetener.
- Cream Cheese Frosting: Use the frosting from pumpkin bars.
Storing Instructions
Store the muffins in an airtight container at room temperature for up to 3-4 days. They can also be stored in the fridge for up to 7 days.
Freezing Instructions
Wrap them up tightly and store in the freezer for up to 2 months.
Nutritional Information
Nutritional information is provided as a courtesy and is approximate only. 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.
Read also: Easy Low-Carb Cheese Crackers
A Note on Ingredients
- Almond Flour: Make sure it’s finely ground for the best texture. Almond flour gives these muffins the same texture and feel as real flour.
- Swerve Brown: A good brown sugar replacement is a must for these muffins, to make them taste like traditional gingerbread.
- Protein powder: Don’t skip it if you want your keto muffins to rise nicely and hold their shape!
- Cocoa powder: A touch of cocoa powder simply gives these keto gingerbread muffins a darker color. You won’t taste any chocolate in this recipe.
- Fat Free Greek Yogurt: This is the acid we need in the muffins to help them rise. It activates the baking soda.
- Monk Fruit Sweetener: Monk Fruit Sweetener matches the sweetness of sugar. It’s a great 1:1 replacement for real sugar.
Read also: Keto Calorie Counting: A Detailed Guide
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