Keto Gingerbread Cupcakes with Eggnog Frosting
Servings: 10 cupcakes
Baked with almond flour these gingerbread cupcakes are slathered with a cream cheese eggnog frosting for a low carb festive treat.
- ½ cup butter softened
- ½ cup Brown monkfruit or other low carb sweetener
- 4 large eggs
- 1 ½ cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ginger powder
- 1 inch ginger, fresh finely grated
- ½ tablespoon cinnamon, ground
- ¼ teaspoon cloves, ground
- ½ teaspoon nutmeg, ground
Make the Cupcakes
Preheat the oven to 180C/350F degrees and line a muffin tin with 10 cupcake liners.
In a large bowl add the butter and monkfruit sweetener and whisk until smooth.
Add the eggs one at a time and continue to whisk.
Add the almond flour, baking powder, spices, fresh ginger and salt. Whisk until you have a smooth batter.
Spoon the mixture into the cupcake liners and bake for 20-25 minutes until the tops of the cupcakes are firm.
Allow to cool for 5 minutes in the tin before removing them to cool on a cooling rack.
Make the Frosting
Place the butter in a medium bowl and whisk until light and fluffy.
Add the cream cheese and monkfruit sweetener and beat until combined.
Stir in the eggnog and taste test. Adjust for any additional sweetener or eggnog.
Slather or pipe over the cupcakes.
Makes 10 cupcakes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1cupcake | Calories: 423kcal | Carbohydrates: 6g | Protein: 8g | Fat: 42g | Fiber: 2g