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5 from 1 vote

Keto Gingerbread Muffins

These Keto Gingerbread Muffins are the perfect holiday treat. A sweet gingerbread batter baked to perfection and topped with a sweet glaze. Only 3 NET carbs per muffin! Paleo, Keto, Dairy Free and Gluten Free. 
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert/Breakfast
Cuisine: Gluten Free, Keto, Paleo
Diet: Gluten Free
Keyword: Gingerbread Muffins with Glaze, Holiday Desserts, Keto Muffins, paleo, Paleo Deserts
Method: Oven
Servings: 12 -14 muffins
Author: Ashley McCrary

Ingredients

Dry Ingredients:

  • 2 cups almond flour
  • 3 tablespoons coconut flour
  • 3/4 cup granulated Monk Fruit sweetener
  • 1 1/2 teaspoon baking powder
  • 2 teaspoon xanthan gum
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg

Wet Ingredients:

  • 3 tablespoons coconut milk unsweetened
  • 4 large eggs
  • 1/3 cup water
  • 1/2 cup ghee
  • 1 teaspoon vanilla extract

Glaze: 

  • 3/4 cup powdered Swerve
  • 2 1/2 tablespoons coconut milk
  • 1 tablespoon melted ghee
  • 1/2 teaspoon vanilla extract

OPTIONAL: Cinnamon Topping

  • 1/4 cup melted ghee
  • 2 tablespoons granulated Monk Fruit sweetener
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 350°F and line a cupcake pan with 12-14 paper liners.
  • In a medium bowl, whisk together the dry mix. In a large bowl, whisk together the wet mix. Using a rubber spatula, fold the dry ingredients into the wet ingredients in ¼-cup increments.
  • Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined. Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
  • Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
  • This stage is optional: Melt 1/4 cup of ghee and use a basting brush to coat the tops of the muffins. Mix together 2 tablespoons Monk Fruit sweetener with cinnamon. Sprinkle over the top of the melted ghee. 
  •  For the glaze, mix the powdered sweetener, coconut milk and vanilla in a medium bowl. Drizzle over the tops of each muffin. 
  • If leftovers, store in an airtight container. Will last up to 1 week

Notes

  • You can use coconut sugar for the granulated Monk Fruit sweetener if you are not Keto. This will still go under Paleo.
  • Substitute coconut oil for ghee if needed. 

Nutrition

Serving: 1muffin | Calories: 175kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Cholesterol: 53mg | Sodium: 36.1mg | Fiber: 2g | Sugar: 1g