Enjoy all the warm fall flavors with my super easy Keto Gingerbread Muffin recipe! These moist spiced baked goodies are perfect for a grab-n-go morning or a "treat yourself" kind-of day!
If you've made any of my keto muffin recipes, you know how easy and delicious they are. Â This keto gingerbread muffin is no exception!
What makes a good gingerbread muffin?
There are things that are distinctively gingerbread like the warming spices cinnamon, ground ginger, cloves, and nutmeg. Â Molasses is also something that is synonymous with gingerbread but that would add an extra 10 carbs per muffin! Â So instead of molasses, I opt for a keto friendly brown sugar made by Swerve.
- Almond Flour: This is the flour I use in all of my baked goods. Â If you are allergic, you can substitute with sunflower seed flour. Â 1 cup of coconut flour would also work, you just need to add an extra egg.
- Brown Sugar Swerve:Â This brown sugar copycat is sugar free and packs just like traditional brown sugar! Â It is my preferred sugar free brown sugar.
- Fat Free Greek Yogurt:Â This is the acid we need in the muffins to help them rise. Â It activates the baking soda. Â You could also use sour cream but please be aware, Greek Yogurt is less carbs and much less calories.
- All the warming spices:Â This wouldn't be a keto gingerbread muffin without all the yummy warming spices!
Storage instructions
To store:Â These sugar free gingerbread muffins can be stored in an air tight container in the refrigerator for up to 1 week.
To freeze: Â I also like to freeze them and keep them frozen for up to 3 months. Freeze them in a freezer safe container.
I hope you enjoy this Keto gingerbread muffin recipe. Â Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. Â No crazy ingredients here! Â If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! Â You can find that here:Â Jenniferbanz.com/ketocookbook
Keto Gingerbread Muffins Recipe
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Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon), (or 1 cup coconut flour)
- 1 ½ teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon Baking soda
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- ½ Cup sugar free brown sweetener
- 3 Large Eggs, beaten, (4 if using coconut flour)
- 8 Ounces Fat Free Greek Yogurt
- 2 teaspoons Vanilla Extract
Instructions
- Preheat the oven to 400F and line a 12 cup muffin pan with liners and spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine the almond flour, baking soda, salt, spices, and sweetener. Stir in the beaten eggs, greek yogurt and vanilla extract. Mix until all ingredients are combined equally.
- Scoop gingerbread batter into the muffin cups evenly using a scoop or spoon. Place into already preheated oven for 20 minutes or until toothpick comes out clean. Enjoy!
Notes
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Sofia Chatzidaki says
I love them !!!! They are delicious!
Don't let them stay in the oven more than 20 min
Thank you Jennifer for all the great recipes!
Pauline says
I made these gingerbread muffins and they were lovely and moist with a light texture.
Liz says
Question about the yogurt…8 ounces by weight or 1 cup liquid measure. Thanks!
jenniferbanz says
8 ounces by weight
Vicky says
This is keto. Why fat free Greek yogurt?
jenniferbanz says
Less calories
S says
As a member of WestonAPrice.org I have learned never to use anything but full-fat and raw dairy products. If you are interested, you can read their website to see why and/or check out a local chapter meeting which you will find on their site as well under the tab Find Food/Local Chapters. Aside being educational, the chapter meetings are also so much fun.