Ingredients

The following ingredients have 4 Servings
  • 64 g almond flour
  • 21 g coconut flour
  • 1 tablespoon psyllium husk
  • 1/2 teaspoon xanthan gum (or 2 teaspoons ground flaxseed )
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1/8 teaspoon ground cloves
  • pinch black pepper (freshly ground)
  • 2 eggs (yolks & whites divided)
  • 1/3-1/2 cup golden erythritol (to taste (I use 1/3 cup))
  • 1-2 teaspoon blackstrap molasses (totally optional)
  • 1 teaspoon apple cider vinegar
  • 57 g unsalted grass-fed butter (ghee, or coconut oil (melted and cooled))
  • 60 ml water
  • 1/2 batch keto buttercream frosting

Instruction

  • Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.
  • Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, salt and spices. Set aside. 
  • Beat egg whites until soft peaks form and set aside.
  • In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-3 minutes. 
  • Incorporate molasses (optional), vinegar, and melted butter. Add flour mixture slowly, alternating with water and beating until well incorporated.  
  • Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites. Note that keto cake batters are more cookie dough-like than actually pourable (fret not!). 
  • Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon (or fingertips). 
  • Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.
  • Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack if frosting. Just note that these are best enjoyed fully cooled, once the flavors have had a chance to mingle. And are SO much better the day after, once all the spices have settled in. 
  • While the gingerbread cupcakes are cooling, make the lemon buttercream frosting by adding the zest of one lemon to our buttercream frosting. You can alternatively do a cinnamon frosting too! (add roughly 1 tsp cinnamon). 
  • Store, without the frosting, in an airtight container for up to 3 days, though I'm fairly certain they'll be long gone before then.