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 through the week all year round. You can feel confident about consuming them on a gluten free, low carb diet - like in my meal plans.
Low Carb Gingerbread Cupcakes
Serves: 9
Cooking time: 45 minutes
Ingredients
Cupcake Ingredients
3/4 cup almond meal
1/2 cup coconut flour
2/3 cup stevia
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
3/4 cup almond milk
1 tsp vanilla extract
60 g butter or coconut oil
3 eggs
Frosting ingredients
155g light cream cheese
60 g thick Greek yoghurt
1/4 cup powdered stevia
1 tsp vanilla extract
Cinnamon Topping
1/2 tsp cinnamon
2 tsp stevia
2 tsp coconut
Method:
1. Preheat oven to 170C and prepare a muffin tray with paper or silicone liners.
2. Whisk together the almond meal, coconut flour, stevia, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
3. In a separate bowl, whisk together the eggs, vanilla and almond milk.
4. Combine the wet and dry mixture. Once combined, pour in the melted coconut oil or butter while continuously mixing.
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. Prepare the frosting by measuring out 155 g light cream cheese and 60 g vanilla Greek yoghurt. Add vanilla extract and powdered stevia or monk fruit and whisk until smooth.
7. Divide frosting among the cupcakes and decorate with cinnamon topping and/or cinnamon sticks.
Notes:
Cinnamon sticks are for decoration only, I do not recommend eating them!
Macros / serve (1 cupcake with frosting):
Calories: 180 kcal
Protein: 7 g
Fat: 14 g
Net carbs: 0g
Fibre: 3 g
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.
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