Keto Gingerbread Cupcakes (Sugar Free)
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 as well as diabetics.
Servings: 8
Calories: 382kcal
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
- ⅓ 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
- ⅓ 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
2.8g net carbs per cupcake. Makes 8 cupcakes.
Cool the salted caramel frosting in the fridge if necessary before using.
Store the cupcakes in the fridge for up to 4 days. Option to freeze the cupcakes without frosting for up to 3 months.
Nutrition
Calories: 382kcal | Total Carbohydrates: 17.4g | Protein: 6.1g | Fat: 35.7g | Fiber: 14.6g | Sugar: 1.8g