These delicious almond flour muffins have a sweet kick of ginger and a sugar free vanilla drizzle. If you love gingerbread, you’ve got to try this tender keto muffin recipe!
Note to self: don’t mention a new keto muffin recipe on your YouTube channel without being ready to share said recipe with hungry viewers! Otherwise they will be knocking at your virtual door, asking when it will be ready.
Okay, okay, you wore me down and I am posting my keto gingerbread muffins to appease you all straight away.
I get it, I really do. It’s that time of year when visions of gingerbread begin to dance through our heads. There’s something just so magical about that spicy sweet flavor, especially as the weather turns chilly.
Whether it’s a plate of keto gingerbread cookies, a slice of keto gingerbread cake, or a keto gingerbread latte, it just seems to conjure up warm fires and cozy sweaters.
And now you can enjoy it for breakfast with these sweet gingerbread muffins!
Keto Baking School
A few weeks ago, I started a new livestream series on my YouTube channel, devoted to the best tips and tricks for keto baking.
First lesson: The importance of protein powder in keto baking.
To illustrate my point, I made two batches of these keto gingerbread muffins: one with protein powder and one without. The difference is striking!
If you’ve ever wondered why I add whey or egg white protein to many of my baked goods, check out the video. It’s highly informative!
But ever since I did the livestream, I’ve been inundated with requests for the muffin recipe. Since it was brand new, I didn’t quite have it ready to share with you. But here it is!
Ingredients for keto gingerbread muffins
These beautiful bakery style muffins are modelled after my Keto Chocolate Chip Muffins. The base is very similar, and I love it because it results in a wonderfully light, tender texture.
- Sour cream: Whether or not you like sour cream on its own, it’s amazing in keto baked goods. It makes them extra tender!
- Almond flour: Make sure it’s finely ground for the best texture. I always recommend Bob’s Red Mill or King Arthur Flour.
- Swerve Brown: A good brown sugar replacement is a must for these muffins, to make them taste like traditional gingerbread.
- Protein powder: Don’t skip it if you want your keto muffins to rise nicely and hold their shape! Watch the video for more information.
- Ginger, cinnamon, and cloves: These spices make up the classic flavor profile of any good gingerbread recipe.
- Cocoa powder: A touch of cocoa powder simply gives these keto gingerbread muffins a darker color. You won’t taste any chocolate in this recipe.
- Eggs, vanilla, and salt: Important ingredients in any good muffin recipe!
Tips for making these almond flour muffins
- Use parchment paper or silicone muffin liners. Keto and gluten free muffins tend to stick to regular paper liners, so using these is a must. I prefer silicone as it’s more sustainable.
- Whisk the wet ingredients with the sweetener. You want these to be well mixed together and smooth, so break up any clumps in the sweetener before continuing.
- Stir in the dry ingredients. You can add these all at once if you like, and stir with a rubber spatula.
- Bake until firm to the touch. Baking times are only suggestions as much depends on your oven. So be sure to start checking at the low end of the time range and continue checking every few minutes until they are done.
- Let cool completely. Keto baked goods are always fragile right out of the oven so let them cool before trying them. I know it’s hard when they smell so good!
- Make the drizzle. Place the powdered sweetener in a bowl and drizzle in a little water, then stir. If it’s too thick, add more water a little at a time.
- Drizzle over the muffins and enjoy!
Frequently Asked Questions
This is an almond flour recipe and these two flours are not interchangeable. However, you can use one of my coconut flour based muffins, such as these keto banana muffins. Don’t add any banana extract, and add the spices, cocoa powder, and vanilla. They should work out nicely!
It won’t be quite the same but you can use thick coconut cream in place of the sour cream, and egg white protein in place of whey protein.
Please watch my Keto Baking School video, as it explains everything.
Yes, absolutely. These two things are virtually interchangeable when it comes to keto baking.
You can these protein powders as well, but some of them have a greenish tinge and may affect the color of the muffins.
Storage information
Keto gingerbread muffins keep well on the counter in a covered container for up to 4 days. They can also be stored in the fridge for up to 7 days.
And they freeze like a dream! Wrap them up tightly and store in the freezer for up to 2 months.
More keto muffins recipes
- Keto Double Chocolate Muffins
- Coffee Cake Muffins
- Coconut Flour Zucchini Muffins
- Keto Morning Glory Muffins
- Mini Keto Pizza Muffins
Keto Gingerbread Muffins
Ingredients
Muffins
- ½ cup sour cream
- 3 large eggs
- ¾ teaspoon vanilla extract
- ⅔ cup Swerve Brown lightly packed
- 2 ½ cups almond flour
- ⅓ cup unflavoured whey protein powder or egg white protein
- 1 tablespoon cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
Vanilla Drizzle
- ⅓ cup powdered Swerve Sweetener
- 1 to 2 tablespoon water
- ½ teaspoon vanilla extract
Instructions
Muffins
- Preheat the oven to 350F and line a standard metal muffin pan with 12 silicone or parchment liners.
- In a large bowl, whisk together the sour cream, eggs, and vanilla extract. Add the sweetener and whisk until well combined, breaking up any clumps with the back of a fork.
- Add the almond flour, protein powder, cocoa powder, baking powder, ginger, cinnamon, cloves, and salt and stir until well mixed.
- Divide the batter evenly among the prepared muffins cups, about ¾ full. Bake 18 to 25 minutes, until golden brown and firm to the touch.
- Remove and let cool in the pan.
Vanilla Drizzle
- In a medium bowl, whisk together the sweetener and just enough water to make a drizzling consistency. Whisk in the vanilla extract.
- Drizzle over the cooled muffins.
Chelsea says
I baked these for the minimum amount of time, only 18 min, and they came out quite dry.
Carolyn says
Then they still got over-baked. Your oven may run hot…
Tonya says
I made these and they have a great texture. I will up the spices next time for a bigger flavor kick. The icing always throws me off as it has a cooling effect. Not sure if that’s just me. I left it off some and haven’t stopped grabbing one every other time I go into the kitchen 😂.
Carolyn says
If your spices aren’t fresh, the flavors may not be as strong. So yes, you may need to increase the spices.
Hannah says
Made these with some organic freshly grated ginger. Didn’t have any whey protein, so I added extra egg white and collagen powder. They’re perfect! Thank you for the recipe! I adore ginger bread!
Kim says
I just made this recipe. Yummy. The muffins raised well, and were moist and tasted like ginger bread. I used pumpkin seed flour 1:1 plus additional 1/4 cup. due to a new nut allergy. Thanks for the information on using alternate seed flours.
Tracy says
Easy to make and they are delicious! I should have doubled the recipe because my 3 sisters gobbled them up!
Nancy Cook says
Carolyn, I love your recipes and use them all the time. This one sounds wonderful and I’m going to make it asap. I wonder is it possible to add some ground flax meal to increase the fiber? If so, how much and do I then reduce the almond flour? Thank you and Merry Christmas!
Nancy
Carolyn says
Yes, add about 1/3 cup and decrease the almond flour by the same amount.
Nancy Cook says
I made these with the added flax and they are wonderful! The whole house smells like Christmas! Thank you!!
Cathy says
I have made these several times and they are always a hit. Thanks, Carolyn. Happy Holidays!
JANICE SANDFORD says
I absolutely love these Gingerbread muffins. I make them with the thick coconut cream and they turn out beautifully. One of my favorites!! Of course, I have quite a few favorites from your collection of recipes.
Cathy Boyer says
Can these be made as donuts?
Carolyn says
I can’t see why not!
Yvette Spencer says
I can’t find unflavored whey protein powder. Best I can do is vanilla flavor. How much will it change the flavor?
Carolyn says
Should be okay… just don’t add the additional vanilla.
Brenda says
Mine had a good flavor but were really dry. That’s how most things I make with almond flour come out.
Amanda Grimes says
Hi Carolyn…I’m a big fan, love your recipes! can’t wait to try this one. I’ve been wondering if you have tried the king. Arthur keto flour and done any baking with it? I’ve been considering Trying recipes with half almond flour and half king arthur keto flour. thanks for your time!
Lorraine says
I wrote all the ingredients into MyFitnessPal and I haven’t put the whey in yet. My calculations is 17 carbs so far on 12 servings not 6.4. Am I doing this wrong? I really want to make these for my husband
Carolyn says
It’s counting the sweetener… it shouldn’t because it has zero impact on your blood glucose.
Allison says
Loved the texture of these muffins and loved the vanilla drizzle. The gingerbread spice flavor was a bit too mild for me, how could I adjust the spices to make it have more punch? And I would love to have the muffins be a bit sweeter. What could I add to the mix or add as a topping to make them sweeter? So glad to have your recipes because they never come out badly!
Carolyn says
Just add more.
Allison EMILY Keith says
Thank you! Had more of the muffins today with butter and keto strawberry jam. Added the sweetness I was craving!
Pat says
Carolyn, do you think this recipe would work in the round, multi-cavity tree pan?? Appreciate so much your work and recipes!!
Carolyn says
I am sure it will but I can’t guide you as to timing!
Rita says
How thick is the batter supposed to be for these? Mine was thick and firm and I had to push it off the spoon with a spatula! I wanted to add liquid (or more sour cream) but I didn’t want to assume because keto baking.
The muffins retained the shape of the batter rather than being nicely rounded but taste like gingerbread!
Carolyn says
If your batter was thick, then something went very wrong. Not sure what, but it sounds like you mismeasured something. Or did you by chance use coconut flour rather than almond flour?
Mary says
I cannot access the whey protein that you sited. Is there another source?
Diana C. says
I found it at an upscale grocery store that had a good selection of healthy food items. It is also on Amazon, but Amazon was more expensive. The whey protein isolate is a substitute.