Keto Gingerbread Muffins Recipe
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!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: gluten free, keto gingerbread muffins recipe, sugar free
Servings: 12
Calories: 170
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!
Storage instructions
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.
Calories: 170 | Carbohydrates: 6g | Protein: 8g | Fat: 14g | Fiber: 3g