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.
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
- 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
- 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.
- 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.