Keto Gingerbread Muffins with Keto-Friendly Glaze Recipe
Delight in these moist and flavorful Keto Gingerbread Muffins, perfectly spiced with warm ginger, cinnamon, and nutmeg, and sweetened with keto-friendly sweeteners. Topped with a smooth, lightly sweetened glaze, these muffins are an ideal low-carb treat for the holiday season or any time you crave a comforting baked good without the carbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
For the Gingerbread Muffins:
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup granulated keto-friendly sweetener (such as erythritol or monk fruit)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ cup unsalted butter, melted
- ¼ cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 1 tablespoon blackstrap molasses substitute
For the Glaze:
- ½ cup powdered keto-friendly sweetener (such as powdered erythritol or powdered monk fruit)
- 4 tablespoons water (adjust for desired consistency)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, keto-friendly sweetener, ground ginger, cinnamon, nutmeg, cloves, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, unsweetened almond milk, eggs, vanilla extract, heavy cream, and blackstrap molasses substitute until smooth and fully incorporated.
- Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients and mix thoroughly until a thick, uniform batter forms without any lumps.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, add the powdered keto-friendly sweetener. Gradually stir in water starting with 1 tablespoon, mixing well to reach your desired glaze consistency. Add more water as needed, being careful not to make it too thin.
- Glaze the Muffins: Once muffins have cooled completely, drizzle the glaze over each muffin using a spoon or a piping bag for even coverage.
- Set the Glaze: Allow the glaze to set for a few minutes at room temperature before serving your delicious Keto Gingerbread Muffins.
Notes
- Use a blackstrap molasses substitute to keep the recipe keto-friendly, such as a low-carb molasses alternative.
- Ensure muffins have cooled completely before glazing to prevent the glaze from melting off.
- You can store these muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra moisture, consider adding a tablespoon of unsweetened applesauce if your batter seems too thick (adjust for keto preferences).
- Adjust sweetness of glaze by modifying the amount of water to achieve the perfect consistency for drizzle.
