Keto Gingerbread Muffins

Name: Keto Gingerbread Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup sour cream; 3 large eggs; 3/4 tsp vanilla extract; 2/3 cup Swerve Brown (lightly packed); 2 ½ cups almond flour; 1/3 cup unflavoured whey protein powder (or egg white protein); 1 tbsp cocoa powder; 2 tsp baking powder; 2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/8 tsp ground cloves; 1/4 tsp salt; 1/3 cup powdered Swerve Sweetener; 1 to 2 tbsp water; 1/2 tsp vanilla extract

Jump to Recipe Print Recipe

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

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!

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