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    Home » Keto Christmas Recipes » Keto Gingerbread Muffins

    Published: Oct 17, 2021 by Carolyn

    Keto Gingerbread Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.6K shares
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    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!

    Close up shot of a keto gingerbread muffin with a cup of coffee in the background.

    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!

    A spoon drizzling sugar-free vanilla glaze over keto 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!
    A bowl filled with low carb gluten-free gingerbread muffins.

    Tips for making these almond flour muffins

    1. 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.
    2. 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.
    3. Stir in the dry ingredients. You can add these all at once if you like, and stir with a rubber spatula.
    4. 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.
    5. 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!
    6. 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.
    7. Drizzle over the muffins and enjoy!
    Two glazed keto gingerbread muffins on a burlap napkin in front of a bowl of more muffins.

    Frequently Asked Questions

    I prefer coconut flour, can I use that?

    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!

    Can I make these dairy free?

    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.

    What does the protein powder do?

    Please watch my Keto Baking School video, as it explains everything.

    Can I use whey protein isolate instead of regular whey protein?

    Yes, absolutely. These two things are virtually interchangeable when it comes to keto baking.

    What about pea protein or other vegetable based proteins?

    You can these protein powders as well, but some of them have a greenish tinge and may affect the color of the muffins.

    A keto gingerbread muffin split open on a small metal plate.

    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
    Close up shot of a keto gingerbread muffin with a cup of coffee in the background.

    Keto Gingerbread Muffins

    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!
    4.91 from 11 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: keto gingerbread muffins
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 187kcal

    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
    US Customary – Metric

    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.
    Nutrition Facts
    Keto Gingerbread Muffins
    Amount Per Serving (1 muffin)
    Calories 187 Calories from Fat 131
    % Daily Value*
    Fat 14.6g22%
    Carbohydrates 6.4g2%
    Fiber 2.8g11%
    Protein 8.8g18%
    * Percent Daily Values are based on a 2000 calorie diet.
    8.6K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lorraine says

      March 09, 2023 at 11:12 pm

      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

      Reply
      • Carolyn says

        March 12, 2023 at 8:28 am

        It’s counting the sweetener… it shouldn’t because it has zero impact on your blood glucose.

        Reply
    2. Allison says

      December 17, 2022 at 11:52 pm

      4 stars
      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!

      Reply
      • Carolyn says

        December 18, 2022 at 9:47 am

        Just add more.

        Reply
        • Allison EMILY Keith says

          December 18, 2022 at 10:55 am

          Thank you! Had more of the muffins today with butter and keto strawberry jam. Added the sweetness I was craving!

          Reply
    3. Pat says

      December 14, 2022 at 9:34 am

      Carolyn, do you think this recipe would work in the round, multi-cavity tree pan?? Appreciate so much your work and recipes!!

      Reply
      • Carolyn says

        December 14, 2022 at 12:04 pm

        I am sure it will but I can’t guide you as to timing!

        Reply
    4. Rita says

      November 15, 2022 at 3:32 pm

      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!

      Reply
      • Carolyn says

        November 15, 2022 at 9:15 pm

        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?

        Reply
    5. Mary says

      November 10, 2022 at 10:53 am

      I cannot access the whey protein that you sited. Is there another source?

      Reply
      • Diana C. says

        December 01, 2022 at 10:35 am

        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.

        Reply
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