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.
Nedra says
These turned out great!!
Ro says
Just wondering if you are going to post (or have) the winner if the cookbook and bags of white chocolate peppermint chips. I have trouble finding your posts sometimes. I’m only on FB. Thanks and a Merry Christmas to you and your family.
Carolyn says
Do you mean the one on Facebook? I did post that and sent the winner her prize last week. I tagged her in the post itself.
Zoumlat says
Do you think these could be made into a cake? How do you think cooking time would differ?
Carolyn says
https://alldayidreamaboutfood.com/gingerbread-cream-cheese-pound-cake-keto-recipe/
Joni says
Yet another amazing keto recipe, Carolyn! Thank you for this delicious ginger and spice muffin recipe – absolutely perfect!
Angel Alexander says
What can I use instead of the WHen protein..I have everything else
Carolyn says
Egg white protein powder.
Linda Baker says
These were my first treat I made .
Thank you for your time and help Carolyn.
I love your sites! Everyone.
Linda Baker
Jennifer says
These gingerbread muffins are soo tasty!! A staple guilt free dessert during the holidays!
Stephanie says
I love this recipe so much! The vanilla drizzle makes it extra special!
Andrea Thueson says
These gingerbread muffins were terrific! So full of flavor, I cannot wait to make them again!
Barb says
Help I have stirred up the gingerbread muffins and they seem to dry I ha en asked them but the ingredients are so dry. I have went over the recipe and I haven’t forgotten anything what should I add or should the ingredients be this dry. I have loved everything I have made I keep thinking I forgot something
Carolyn says
What kind of flour did you use? It definitely should not be dry at all.
Cynthia Clay says
Carolyn,
I haven’t yet made these fabulous looking muffins although I definitely will. I just wanted to say that I’ve been following a keto lifestyle for 3 years now and your recipes have literally made eating flavorful and pleasurable. Thank you so much!😋
Cindy
Carolyn says
So glad it helps! Healthy food should be enjoyed!
Mark says
I made these today! They were wonderful! Classic gingerbread flavor. Had them for breakfast with a homemade cappuccino, really hit the spot!
Thank you again Carolyn for a wonderful recipe!
Dawnj says
Tender, best tasting Gingerbread muffins. I was on board reading these were fashioned after the recipe bakery style Chocolate Chip muffins! My husband loves one of those muffins to take for work. Made these this morning, very easy recipe. Two small items I did different were to firmly pack the brown sugar, and the icing using heavy cream instead of water.
Carolyn says
So happy to hear it!
Romina says
Hi,
Can I make these into a pumpkin muffin , I saw your pumpkin cream cheese ones but I’m looking hot just the plain ones with whey protein
Thank you
Carolyn says
If you want plain pumpkin muffins, just use my recipe and leave out the cream cheese center. They will be great but it will make only 9 or 10.
Linda Sawyer says
Made these muffins today. Another fabulous recipe from you. I can always count on your recipes to be tasty. Some others, not so much. So now I just rely on you.
Thought that these would be good with the same cream cheese filling that is in your pumpkin muffins. I’ll try that next time. I like to follow the recipe when making something for the first time.
I really appreciate that you have so many wonderful recipes that are suitable for my dietary restrictions. Thanks.
Carolyn says
They would indeed be delicious! I considered that but I wanted to show my protein/no protein and the cream cheese center would through off that comparison. 🙂
Bonnie says
Why do you use cocoa powder?
Carolyn says
Read the blog post, I already addressed this!
Deb says
What would be the effect of leaving out the protein powder? Thanks
Carolyn says
Please watch the video I posted on how protein powder affects keto baked goods.