Low-Carb Gingerbread Cupcakes

Cupcakes!

Who doesn’t love them?

And, why not bake Christmas treats that taste naughty but really aren’t?!

In other words, have your cake and eat it too?

I’m allll about this.

In fact, this cupcake recipe is healthy enough to have as a regular snack throughout the week all year round. You can feel confident about consuming them on a gluten-free, low-carb diet – just like in my meal plans.

Low-Carb Gingerbread Cupcakes

Ready in: 45 min

Serves: 9

Macros / serve (1 cupcake with frosting):

Calories: 188 kcal

Protein: 7 g

Fat: 14 g

Net carbs: 4.1 g

Fibre: 4 g

Ingredients

For the Cupcakes

• ¾ cup almond meal

• ½ cup coconut flour

• ⅔ cup granulated monk fruit (or sweetener of choice)

• 1 tsp baking powder

• ¼ tsp salt

• 1 tsp cinnamon

• ½ tsp ground ginger

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• 3 eggs

• 1 tsp vanilla extract

• ¾ cup almond milk

• 60 g butter or coconut oil

For the Frosting

• 155 g light cream cheese

• 60 g thick vanilla Greek yoghurt (no added sugar)

• 1 tsp vanilla extract

• ¼ cup powdered monk fruit (or sweetener of choice)

For the Cinnamon Topping

• ½ tsp cinnamon

• 2 tsp granulated monk fruit (or sweetener of choice)

• 2 tsp desiccated coconut

Method:

1. Preheat oven to 170°C / 340°F and prepare a muffin tray with paper or silicone liners.

2. Make the cupcakes: In a bowl, combine the almond meal, coconut flour, granulated monk fruit, baking powder, salt, cinnamon, ginger, nutmeg, and ground cloves.

3. In a separate bowl, whisk together the eggs, vanilla, and almond milk. Add to the dry ingredients, and mix to combine.

4. Pour in the melted butter while continuously stirring.

5. Divide the batter between 9 muffin moulds and bake for 20–25 minutes. Remove from the oven and allow to cool completely before frosting.

6. Make the frosting: In a bowl, combine the light cream cheese, Greek yoghurt, vanilla extract, and powdered monk fruit. Whisk until smooth.

7. Make the cinnamon topping: In a bowl, combine the cinnamon, granulated monk fruit, and coconut.

8. Assemble the cupcakes: Spread the frosting over the cooled cupcakes and sprinkle over the cinnamon topping. Decorate with a cinnamon stick (optional).

Bec’s Tips:

• Cinnamon sticks are for decoration only, I do not recommend eating them!

I hope you love this recipe. When you make it, please share on Instagram and tag me so that I can see! I love that so much.

Want to indulge in more guilt free, gluten free, low carb recipes?

Remove the guesswork of calorie counting, shopping and meal time with my recipes and meal plans!

Check them out!