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Keto Gingerbread Muffins With Icing
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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.
Course Breakfast, Dessert
Keyword Gingerbread Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 247kcal

Equipment

  • Electric Mixer
  • Mixing Bowl
  • Muffin Tin

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.

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.