Gluten Free Gingerbread Cupcakes

Gluten Free Gingerbread Cupcakes

Lower carb recipe

  • For the Cupcakes
  • 1 ½ cups super fine almond flour
  • ¼ cup Macro Cereal Gentle Fibre
  • ⅓ cup Whole Earth Brown Sugar Replacement
  • ⅓ cup Whole Earth Sugar Raw Replacement
  • 3 whole eggs
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 2 teaspoons baking powder
  • 1 ½ tablespoons unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Frosting
  • ¾ cup cream cheese, at room temperature
  • ¼ cup mascarpone cheese, at room temperature
  • ¼ cup Whole Earth Sugar Raw Replacement
  • ¼ cup heavy cream + 2 tablespoons, or as needed
  • 1 teaspoon vanilla bean paste

  • Cook Time

    20 MINUTES

  • Health Rating

    3 OUT OF 5 STARS

  • Servings

    10 SERVINGS

Gluten Free Gingerbread Cupcakes (Keto)

Gingerbread flavoured cupcakes topped with a creamy vanilla cream cheese frosting is your perfect holiday cupcake!

Ingredients

To Make the Cupcakes

  1. Preheat oven to 170 degrees; Add all the dry ingredients to a bowl and whisk to combine.
  2. In a separate bowl, add in the eggs, sour cream, heavy cream, Whole Earth Brown Sugar Replacement, Whole Earth Sugar Raw Replacement and vanilla, then mix to combine.  Add in the dry ingredients and mix, just until combined.
  3. Scoop into 10 silicone cupcake liners or paper liners.  Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow the cupcakes to cool before frosting.

To Make the Frosting

  1. Add all of the ingredients to a mixing bowl and reserve a little heavy cream.  Mix using a hand mixer, until well combined. 
  2. Scrape down the sides and add in the remaining heavy cream, if needed. Continue mixing until smooth and creamy.  Transfer to a piping bag fitted with the tip of your choice.   
  3. If you don't have a piping bag, you can use a zip lock bag. If you don't have a decorating tip, you can cut a hole at the tip of the bag and swirl the frosting over the top.

Nutrition Facts - per cupcake

Calories 267

Carbohydrates 8g

Sugar 2g

Protein 7g

 

*Thank you to 'Step Away from the Carbs' for this delicious recipe!

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