Wintery, holiday spices and Keto icing make these gingerbread muffins a delicious breakfast or snack that are delicious all year long.
- 2 ½ cups (300 g) almond flour
- 1/2 cup (96 g) granulated erythritol
- 1 teaspoon (2 g) cinnamon powder
- 1 teaspoon (2 g) ground nutmeg
- 1/2 teaspoon (1 g) ground allspice (or ground cloves)
- 2 teaspoons (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- 3 eggs, whisked
- 1/2 cup (120 ml) coconut oil, melted and cooled
- 1/2 cup (120 ml) unsweetened almond milk
- 1 teaspoon (5 ml) vanilla extract
- 1 Tablespoon (15 ml) blackstrap molasses (optional)
For the icing:
- Preheat the oven to 350 F (175 C). Grease or line a 12-cup muffin pan with paper or silicone liners and set aside.
- In a large bowl, combine the almond flour, granulated erythritol, cinnamon powder, nutmeg, allspice, baking powder and baking soda.
- Add the eggs, melted coconut oil, almond milk, vanilla extract and optional blackstrap molasses to the bowl and combine to make a smooth batter.
- Spoon about 2 Tablespoons (30 ml) of batter into each cup of the prepared muffin pan until each cup is about 3/4 full to make 12 muffins.
- Place the muffin pan in the oven and bake for 20 to 25 minutes until cooked through and a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes. Carefully remove the muffins from the pan and place on a wire rack to cool completely before icing.
- In a small bowl, whisk to combine the almond milk and powdered erythritol until smooth. (The icing needs to be thick enough to stay on the muffins but thin enough to drizzle with a spoon.) Drizzle the icing over the cooled muffins before serving.
- Store leftover muffins in a sealed container in the refrigerator for up to 1 week.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Serving Size: 1 muffin
- Calories: 216
- Sugar: 2 g
- Fat: 20 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g