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.Â
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!
Jump to:
Ingredients
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.
- Butter
- 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
- Butter
- Fibre syrup and brown sugar substitute
- Salt
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.
Top tip
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.
Instructions
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.
FAQ
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 keto 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.
Storage
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:
- Sugar Free Keto Gingerbread Cookies
- Keto Gingerbread Cake
- Crispy Keto Ginger Cookies (Ginger Snaps!)
- Keto Cinnamon Stars (German Christmas Cookies)
- Low Carb Christmas Pudding
- Gluten Free Keto Sticky Toffee Pudding
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Recipe
Keto Gingerbread Cupcakes (Sugar Free)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the cupcakes:
- 1 cup almond flour 100g
- ¼ cup coconut flour 30g
- 3 eggs
- ½ cup unsalted butter, softened 114g
- ¼ cup Sukrin Fibre Syrup 65g
- â…“ cup Sukrin Gold 65g
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon grated nutmeg
- 1 teaspoon baking powder
For the frosting:
- 6 tablespoon heavy cream 90g
- ½ cup unsalted butter, softened 114g
- 4 tablespoon Sukrin Fibre Syrup 80g
- â…“ cup Sukrin Gold 65g *** option to powder it in a food processor for a smoother frosting
- pinch of salt
Instructions
- 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.
Notes
Nutrition
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Sasha
Delicious as always Katrin, thank you I really appreciate how I can count on you and your recipes
I'm just getting back on track after several months. I really appreciate how quick and easy it is to bring these together.
I'm wondering whether it would be a good idea to weigh out & store the dry ingredients in air tight containers for greater ease- what do you think? A big reason I fell (& rolled) off the low carb wagon is the constant cooking whilst working 45 hour weeks.
Katrin Nürnberger
Yes, that's a great idea. I think preparation is key. You could also make larger batches of goodies and store them in the freezer. I freeze all my bakes.
Suzanne
Absolutely the best keen on muffin recipe I’ve ever tried these are the bomb !! Thank you !!
Katrin Nürnberger
So glad you like them!
Anisha
Hello 🙂 Would this work with erythritol gold? I noticed you haven’t mentioned if it’s a powdered sweetener you used for the frosting and wanted to double check if I use a granulated sweetener will it melt or does it have to be powdered? Also does the syrup need to be a fibre syrup or could you use any sugar free syrup? Thanks
Katrin Nürnberger
Hi, yes, you can definitely use golden erythritol. I made this recipe a while ago and you're right, it does not mention powdering it first. I don't think I did it, otherwise I would have mentioned it. All I remember is that it tasted good! However, if I made this recipe today I would definitely powdered the erythritol first. I have only tried this recipe with a fiber syrup so far. This is thicker than a regular sugar free syrup. My feeling is that you should be able to use a different (more liquid) sugar free syrup for the cake batter (or replace it with a little more brown erythritol). However, it may make the frosting more liquid than you like, so I'd leave it out there and use more erythritol instead.
Paqui
Maravilloso
Laura
Another lovely cupcake recipe thank you. Partner and son, both sugar lovers ,enjoyed them very much. I have a question if you don’t mind about powdered sweetener. I bought the 100% Erythritol one but I really don’t like it (no offence) is the sukrin blended one any better ? Or, if I had the right kind of blender could I make my own out of the sweeteners I prefer? I like natvia with a bit of sukrin gold to counter the tastes. Could something like that work as an icing sugar of sorts? Thanks very much, laura
Katrin Nürnberger
Of course, if you blend it into a powder you're good to go for icing. Sukrin has a good taste, as does Lakanto, if you can get hold of it.
Heather
I was looking at the Sukrin Gold products in your recipe and they both have barley malt extract..made here in the U.S. at Sukrin USA..so how is this gluten free? I know the UK has different standards as far as barley malt extract and labeling requirements, but that isn't the same here in the U.S. This product would be considered glutenated here in the U.S. Is there a truly gluten free alternative for these ingredients in your recipes?
Katrin
You could use another sugarfree syrup, for example the one by Lakanto.
Wanda
I didn't have Sukrin Fibre Syrup, so I used Lakanto Maple Flavoured Syrup, it's Sugar Free, Monk Fruit Sweetened. It's Keto.Such a delicious recipe.
Thank you Katrin, love your blog, such healthy and tasty recipes.
Katrin
Thank you so much Wanda! The maple flavour must have worked a treat with the gingerbread taste.
jillian
These look wonderful...did you use the clear sukrin syrup or the gold sukrin syrup? thanks
Kaerze Savoy
Does the nutritional label include the frosting as well as the cupcakes? If so, I would love to have it for the 'cakes by themselves. My hub doesn't like salted caramel, so I thought I'd use a tart lemon/cheesecake frosting, instead. This recipe sounds so yummy and easy to make!
Katrin
Hi Kaerze, I did a quick calculation of the frosting and 1 portion is 161 calories and 0.8 net carbs, which you can deduct from the total. A cream cheese frosting would taste great with it!
Katharine J
great recipe! Made this yesterday and all are gone. Definitely a keeper!!
Katrin
That's good to hear!
Nadine W
Unfortunately the frosting didn’t work for me, I tried it twice.
The first time the mixture in the pan set rock hard so I reheated it to turn it back to the syrup consistency. The second time, although the mixture was like warm, it melted the butter. Both times I tasted it but it was like a sweet butter with little flavour. It wasn’t like a butter frosting/butter cream I am used to.
Where did I go wrong?
I am in UK and used all the products as in the recipe and the metric quantities.
Katrin
Even if the caramel melts the butter a bit, it will eventually set - just wait until it's the right consistency to spread on top of the cupcakes. In terms of taste, all I can say is that that's a very individual thing. Maybe you like your frosting a lot sweeter than I do. You could just add a bit more fiber syrup in that case. I do hope you enjoyed the cupcakes though 🙂
Nadine W
Yes, the cake was delicious. I had it with cream. Thank you.
Katrin
Oh that's good to hear. Have a good Sunday!
Delyse
Hi can I ask where you got those ingredients in the UK?
Katrin
You can buy them directly on the Sukrin website. You can also get coconut flour and almond flour in health food stores such as Planet Organic.
Trude
Hi, I have a question about almond flour: do you use the very finely milled flour, or the coarser version which you can also make at home in a food processor/ coffee grinder? I feel the first would need more liquid than the other, or is it interchangeable?
Katrin
I have made the recipe with both, and both were good without changing the recipe. Not all almond flours are the same though. Just see how your dough looks and if you think it's too firm add a bit more liquid
Colleen Kelly
What can you use in place of Sukin Fibre Syrup? Could you make a Flax syrup or some other kind of fibre like Psyllium husk powder?
Katrin
This syrup actually has the same consistency as golden syrup or runny honey. It is made of a plant fiber called isomalto-oligosaccharide. If you used psyllium or flax instead, your cupcakes would end up too dry.
Danielle
HI.
Definitely making these ASAP. I'm just looking on Amazon now for ingredients and wanted to check-is one sukrin a granulated sweetener and the other a clear liquid or the brown sugar liquid? Don't want to spend £10 on the wrong one!! My little girl will love these, she's 8 and trying so hard to be sugar free
Katrin
Hi Danielle, Sukrin Gold is the brown sugar replacement, it's granulated. The syrup I used is the brown one. They are both not cheap, but will last you a long time. Happy baking!
LowCarbLaney
Can you freeze them?
Katrin
You can definitely freeze the cupcakes. The icing I would prepare and add once you defrost.
Rose
Delicious! I made these as soon as I saw the recipe. Set the oven to 175 Celsius as instructed and they came out just fine. I also added a couple of tbsp of brewed espresso. Will definitely make another batch before Christmas. thank you for the inspiration.
Katrin
You're welcome Rose! I'll have to try using some espresso in them next time. And that treacle flavouring I saw on Amazon. Glad you liked them.
Heather
I need one of these right now! I'm basically licking my screen, LOL
Dawn
love this idea!!! one question, if I can't buy ingredients in the store, I usually skip but if I can find reasonable alternatives, I use those. So, I use Ideal sweetener (xylitol) for any sweeteners and it's worked well. Would Sukrin fiber syrup be thin like a coffee syrup or thick like a maple syrup? Is Sukrin Gold a low carb version of brown sugar?
Can't wait to try this out!
Katrin
Hi Dawn, the Sukrin Syrup has the same consistency as maple syrup. And yes, the Sukrin Gold is a sugar free version of brown sugar, it's a stevia/erythritol mix. If you don't have a brown sugar alternative, maybe browning the butter or using a caramel concentrate would also give that "deeper" flavour.
Greg
Can we use honey as syrup alternative?
Katrin
You would be fine in terms of sweetness. It would change the taste though I guess - in traditional gingerbread, you use golden syrup and treacle/molasses to get that deep flavour. The syrup I use tastes like golden syrup. Maybe maple syrup would work better than honey?
Dawn
I finally got around to making these. I found the mix to be too dry without using the Sukrin, so I added some sugar free pumpkin spice coffee syrup. They're a beautiful golden color, just not the dark hue that one would expect with gingerbread. I also used it for the frosting. I'm waiting for them all to cool at the moment. Let me tell you, the tasting I did along the way went well! I'm excited to try the finished product tonight ☺
Katrin
Sounds yum - pumpkin spice coffee syrup, mmmmmh. I guess the dark colour in gingerbread comes from the molasses...