A cross between a muffin and a cupcake, these keto gingerbread muffins have a sweet (and low-carb) vanilla icing drizzled on top. They taste like dessert but you can eat them for breakfast.
Keto Gingerbread Muffins
Gingerbread is one of the most iconic Christmas flavors, and I look forward to baking with it every single year. I’ve made so many different things with it.
From the sweet Keto Pumpkin Pecan Gingerbread Loaf to the really rich Low Carb Gingerbread Brownies (and so many more), I keep finding ways to recreate treats with these flavors.
So, why not make some gingerbread muffins? But instead of just making some boring muffins, I added some sugar-free icing on top.
The result are tasty and sweet muffins with the perfect amount of spice! You won’t believe it, but each muffin is low-carb, so you won’t go out of ketosis when you eat it!
Keto Icing
This isn’t just another boring vanilla icing. It’s a sugar-free eggnog glaze.
It turns out, the rich flavors and spices from eggnog are the perfect way to enhance the gingerbread muffins. They go together perfectly.
When you make the icing, please either make your own keto eggnog or buy some sugar-free eggnog. It’s really tough to find sugar-free eggnog in the store.
That’s why I made my own. There is a lot of sugar in classic eggnog, so watch out for that.
Iced Gingerbread Muffins
When do muffins turn into cupcakes? Since these muffins have an eggnog glaze, does that mean they are cupcakes now? Nope!
They are still muffins. It all has to do with the texture.
Cupcakes have a lighter texture, with more air pockets in the batter. Muffins are more dense.
These gingerbread muffins are naturally gluten-free, too. I made them with a combination of almond and coconut flour.
They are light and melt in your mouth. And please remember that the molasses is optional.
It’s a common ingredient in typical gingerbread recipes, but it isn’t keto-friendly.
What To Eat With Muffins
These muffins are the perfect holiday breakfast or dessert. If you love eggnog’s iconic flavor, then make some Keto Eggnog Fudge – rich without the carbs or make a Keto Eggnog Cheesecake to go with the muffins.
Planning a party? Keto No Bake Gingerbread Cheesecake Bites are super-fun, super-easy, and look great on the table!
Everyone loves peppermint, so a Keto Candy Cane Cheesecake is the perfect winter dessert.
How To Store Muffins
How you store the muffins depends on whether they have glaze on top or not. Once you add the glaze on top of the muffins, you need to keep them in the refrigerator.
Store iced muffins in an airtight container and keep them in the fridge. For the best results, eat them within three days.
If you don’t add the icing to them, keep them in an airtight container and store them at room temperature. Eat them within a week.
Keto Gingerbread Muffins With Icing Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make the keto gingerbread muffins with icing. The exact measurements and instructions are in the printable recipe card, just a little below.
SERVINGS: 12
Prep Time: 15 minutes
Bake Time: 20 minutes
Ingredients
Muffins:
- Almond Flour
- Coconut Flour
- Granulated Sugar Substitute
- Eggs
- Heavy Cream
- (Optional) Molasses
- Butter
- Baking Powder
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Salt
Keto Eggnog Icing:
- Powdered Sugar Substitute
- Low-Carb Eggnog
- Vanilla Extract
Directions
Preheat the oven to 350 degrees F. In a large bowl, combine the almond flour, coconut flour, baking powder, salt and remaining dry seasonings.
In a separate bowl, whisk together the sugar, eggs, heavy cream, and molasses.
Add the softened butter, along with wet ingredients to the dry ingredients. Mix until you have a smooth batter.
Divide the batter into 12 prepared muffin tins.
Bake for approximately 20 minutes, or until golden brown. Remove and let cool.
To create the eggnog glaze, mix together the powdered sugar alternative, eggnog and vanilla until you have a creamy texture.
Once the muffins have completely cooled, drizzle the glaze over your muffins.
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Keto Gingerbread Muffins With Icing
A cross between a muffin and a cupcake, these keto gingerbread muffins have a sweet (and low-carb) vanilla icing drizzled on top.
Ingredients
Keto Gingerbread Muffins
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/2 cup Granulated Sugar Substitute
- 5 Eggs
- 3 tbsp Heavy Cream
- 1 tbsp Molasses (OPTIONAL INGREDIENT) or sugar-free molasses alternative
- 1/2 cup Butter softend
- 1 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Cloves
- 1/4 tsp Salt
Keto Eggnog Glaze
- 2 cups Swerve Confectioner's Sugar Substitute
- 4 tbsp Keto Eggnog
- 1/2 tsp Vanilla Extract
Instructions
-
Preheat the oven to 350 degrees F.
-
In a large bowl, combine the almond flour, coconut flour, baking powder, salt and remaining dry seasonings.
-
In a separate bowl, whisk together the sugar, eggs, heavy cream, and molasses.
-
Add the softened butter, along with wet ingredients to the dry ingredients. Mix until you have a smooth batter.
-
Divide the batter into 12 prepared muffin tins.
-
Bake for approximately 20 minutes, or until golden brown. Remove and let cool.
-
To create the eggnog glaze, mix together the powdered sugar alternative, eggnog and vanilla until you have a creamy texture.
-
Once the muffins have completely cooled, drizzle the glaze over your muffins.
Recipe Notes
Calories: 247 Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Christmas Recipes
If you enjoyed these keto gingerbread muffins with icing, here are some more deliciously low-carb recipes you can make for Christmas. Some are sweet, some are savory, but all of them are perfect for the holidays.
