Keto Gingerbread Muffins

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

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!

Course Breakfast

Cuisine American

Keyword keto gingerbread muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 187kcal

Ingredients

Muffins

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

Vanilla Drizzle

1/3 cup powdered Swerve Sweetener
1 to 2 tbsp water
1/2 tsp 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 3/4 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