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. 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. Molasses is also something that is synonymous with gingerbread but that would add an extra 10 carbs per muffin! 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. If you are allergic, you can substitute with sunflower seed flour. 1 cup of coconut flour would also work, you just need to add an extra egg.
- Brown Sugar Swerve: This brown sugar copycat is sugar free and packs just like traditional brown sugar! It is my preferred sugar free brown sugar.
- Fat Free Greek Yogurt: This is the acid we need in the muffins to help them rise. It activates the baking soda. You could also use sour cream but please be aware, Greek Yogurt is less carbs and much less calories.
- All the warming spices: This wouldn't be a keto gingerbread muffin without all the yummy warming spices!
To store: These sugar free gingerbread muffins can be stored in an air tight container in the refrigerator for up to 1 week.
To freeze: 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. 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. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available for pre-order! You can find that here: Jenniferbanz.com/ketocookbook
Keto Gingerbread Muffins Recipe
- 2 ½ Cups almond flour (click here to 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 Brown Sugar Sweetener (Click here to see my favorite on Amazon)
- 3 Large Eggs, beaten (4 if using coconut flour)
- 8 Ounces Fat Free Greek Yogurt
- 2 teaspoons Vanilla Extract
- 12 Cup muffin tin
- 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!
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.