Keto gingerbread cupcakes with a sugar-free salted caramel frosting - a finger-licking-good treat suitable for sugar free, gluten free and low carb diets.
Gingerbread cupcakes? With lashings of salted caramel frosting? Ooooooh, yessssss. Im going for full-on decadence with this one.
First, the spices. Ginger, cinnamon and nutmeg. Think of all those wonderful festive scents that will waft around your kitchen while these babies are in the oven! And while the cupcakes taste wonderfully moist, soft and totally satisfying on their own with that extra kick the spices lend, the frosting turns it up another notch.
Salted caramel frosting! So addictive you could eat it with a spoon. I did, actually, under the pretence that I had to taste whether it was JUST RIGHT. Amazingly, it just kept getting righter. I did it for you, dear reader, in the name of recipe testing. My job does have its perks.
This is the best salted caramel frosting I've ever repeatedly tasted, and it made my gloomy November day.
Plus, one entire keto gingerbread cupcake plus frosting is only 2.8g net carbs!
Here are the ingredients you'll need for the cupcakes:
- Almond flour and coconut flour. The combination gives a nice fluffy cupcake consistency. I used a super-fine almond flour. If you have ground almonds, increase by 1-2 tablespoons.
- Eggs. Should be room temperature for a better rise.
- Sweeteners: Sukrin Fibre Syrup (or any other fiber syrup) and a brown sugar substitute such as Sukrin Gold. Read more on sweeteners below.
- Spices. I used ginger, cinnamon and nutmeg.
- Baking powder
For the frosting you'll need:
- Heavy cream
- Fibre syrup and brown sugar substitute
The salted caramel frosting is an adaptation of my popular 2 ingredient sugar free caramel sauce.
Basically, I've made it even naughtier and creamier by using butter and cream.
For an even smoother frosting, powder the granulated sweetener before using.
Option to also add ½ teaspoon of molasses, 1 teaspoon vanilla extract or a pinch of cloves.
It's really simple to make keto gingerbread cupcakes. Here are the basic steps:
Step 1: In a large bowl with an electric mixer, blend the unsalted butter, sweetener and sugar free syrup until creamy.
Step 2: Add the eggs and continue mixing until smooth and fluffy.
Step 3: Now add the dry ingredients - the flours, spices and baking powder - and blend until a smooth dough forms.
Step 4: Spoon the batter into a cupcake or muffin pan that you have lined with cupcake liners and bake!
Step 5: Now prepare the frosting: Heat the cream and the fibre syrup in a small pot. Let it bubble and stir regularly, until it reduces by half and thickens.
Step 6: Stir in the brown sugar replacement, add a pinch of salt and let the mixture cool. Once it is only lukewarm, whisk in the softened butter. Cool until ready to use.
Step 7: Let the keto gingerbread muffins cool completely before you decorate with the caramel frosting.
I used a brown sugar alternative and a sugar free syrup in this recipe because I wanted to re-create the rich treacle/golden syrup taste regular gingerbread has.
Yes. For the cupcakes you can an additional 2-3 tablespoons granulated sweetener. Ideally use a brown sugar substitute. Consider adding a tablespoon of strong coffee or chai to get the wet / dry ratio right. For the frosting, it's possible to use just powdered sweetener. If you have only granulated, powder it at home in a food processor.
Xylitol and allulose both work. Just be aware that xylitol is toxic for dogs. I'd recommend going for a brown sugar substitute though - this could be an erythritol monk fruit sweetener blend or something like Swerve gold.
Sure! Use the frosting from my pumpkin bars.
Use coconut oil instead of the butter. For the frosting, use coconut cream in place of the dairy cream and choose a vegan butter.
Fridge: Store keto gingerbread cupcakes the fridge for up to 4 days.
Freezer: Option to freeze without the frosting for up to 3 months.
Here are more recipes with gingerbread flavor:
- Keto Gingerbread Cookies
- Keto Gingerbread Cake
- Keto Ginger Snaps
- Keto Cinnamon Stars (German Christmas Cookies)
- Low Carb Christmas Pudding
- Keto Sticky Toffee Pudding
Tried this recipe? Give it a star rating below!
Keto Gingerbread Cupcakes (Sugar Free)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
For the cupcakes:
- Preheat your oven to 175 Celsius / 350 Fahrenheit.
- In a food processor or with a blender, mix the butter, granulated sweetener and sugar free syrup.
- Add the eggs and blend.
- Add the dry ingredients and spices and blend until smooth.
- Fill the batter into a cupcake pan lined with parchment paper. My batter was quite thick - it softens as it heats. Bake for 20 minutes or until a toothpick inserted comes out without crumbs sticking.
- To prepare the frosting, heat the cream with the fibre syrup in a small pot and let it bubble over a medium heat until it reduces by half - around 5-10 minutes.
- Stir in the brown sugar replacement, add a pinch of salt and let the mixture cool. Keep stirring from time to time.
- Once the caramel is only lukewarm, whisk it into the softened butter.
- Let the cupcakes cool completely before you decorate with the caramel frosting.