As soon as there is just even a little nip in the air, I start feeling excited about the holidays and especially about all things gingerbread!
Even just the smell of anything gingerbread puts me in the holiday spirit.
Honestly, I’ve been baking gingerbread muffins for a few years, but I couldn’t quite get the recipe just right. However, I have finally perfected them, and now I want to share the recipe with you.
And I am certain you’ll love these Keto gingerbread muffins just as much as I do.
And since they are Keto, you don’t need to worry about ruining your diet over the holidays.
Recipe Baking Tips and Suggestions
If you are new to Keto, this recipe might look intimidating. But don’t let that stop you from making these delicious gingerbread muffins!
I promise that they are easy to make and absolutely delicious! However, here are a few tips to help make the recipe even easier.
Most importantly, do not be intimidated by the number of ingredients. Most of the ingredients are the gingerbread spices, which are easy to find in most grocery stores.
If you are new to Keto baking, almond flour might be an ingredient that is new to you. Almond flour is simply blanched almonds that have been ground into a flour-like texture. It is becoming more common to find in grocery stores, but it is quite easy to find online as well.
Just be sure to purchase almond flour and not almond meal. Almond meal is much more coarse, which will cause the muffins to have a very dense texture.
Erythritol is another product that might be new to you as well. Erythritol is a zero net carb Keto sugar replacement that is great when used in Keto baking.
Personally, I think erythritol tastes the best of all Keto sugar replacements, which is why I use it in many of my Keto dessert recipes.
Honestly, it can sometimes be hard to find erythritol in grocery stores, but it’s pretty easy to find online.
For this recipe, I used granulated erythritol as well as powdered erythritol.
If you cannot find powdered erythritol, which isn’t as common as granulated, you can simply skip adding the icing to the muffins. Trust me, they will still be delicious.
As for coconut oil, it has become much easier to find in many grocery stores. Usually, there are two types of coconut oil: refined and unrefined (also known as virgin) coconut oil.
My personal preference is refined coconut oil because it has a much more neutral taste than unrefined.
Unrefined coconut oil has a much more pronounced coconut taste, which will affect the flavor of recipes.
For non-dairy milk, my personal preference is unsweetened almond milk, but you can use unsweetened coconut milk instead. Just be sure to pick unflavored almond milk or coconut milk!
Lastly, the blackstrap molasses is completely optional, but it does help to enhance the gingerbread flavor. If you do use it, it’ll add a little over 1 g of carbs per muffin.
Honestly, I add it and don’t sweat the extra carb, but the choice is completely up to you.
And one last suggestion is to make sure the muffins cool completely before enjoying. I know it’s tempting to want to dig in as soon as they are out of the oven, but you really need to let them cool to room temperature in order for them to have the best texture.
Other Keto Breakfast Recipes To Try
If my Keto Gingerbread Muffins recipe has you hungry for more Keto breakfast recipes, then you are in luck!
From mocha muffins and chocolate orange muffins to vanilla coconut butter muffins, I have all of your Keto muffin recipes covered.
And for decadent Sunday brunches, such as cinnamon rolls, cappuccino coffee cake, overnight pancake casserole, I have all the Keto brunch recipes you’ll need.
But for traditional breakfast recipes, like pancakes, waffles, bagels and more, I have you covered as well.
So, hop on over to my Keto Breakfast Recipes page for all of the Keto recipes you’ll need to start your day off right!
Wintery, holiday spices and Keto icing make these gingerbread muffins a delicious breakfast or snack that are delicious all year long.
For the icing:
- Preheat the oven to 350 F (175 C). Grease or line a 12-cup muffin pan with paper or silicone liners and set aside.
- In a large bowl, combine the almond flour, granulated erythritol, cinnamon powder, nutmeg, allspice, baking powder and baking soda.
- Add the eggs, melted coconut oil, almond milk, vanilla extract and optional blackstrap molasses to the bowl and combine to make a smooth batter.
- Spoon about 2 Tablespoons (30 ml) of batter into each cup of the prepared muffin pan until each cup is about 3/4 full to make 12 muffins.
- Place the muffin pan in the oven and bake for 20 to 25 minutes until cooked through and a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes. Carefully remove the muffins from the pan and place on a wire rack to cool completely before icing.
- In a small bowl, whisk to combine the almond milk and powdered erythritol until smooth. (The icing needs to be thick enough to stay on the muffins but thin enough to drizzle with a spoon.) Drizzle the icing over the cooled muffins before serving.
- Store leftover muffins in a sealed container in the refrigerator for up to 1 week.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Serving Size: 1 muffin
- Calories: 216
- Sugar: 2 g
- Fat: 20 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g