These keto gingerbread muffins bring all the warm, spiced flavor of a classic holiday treat, without the sugar or carbs.
Whether you're baking for a chilly morning or prepping for a festive gathering, bring you all the traditional flavors of gingerbread in a soft, perfectly spiced muffin that fits right into your keto plan.
They're sugar-free, grain-free, and incredibly satisfying whether you're enjoying one with your morning coffee or serving them at a holiday brunch.
Look, just because you're living a low-carb lifestyle doesn't mean you have to skip the seasonal treats.
These easy low-carb gingerbread muffins clock in at only 2.4 net carbs per serving, allowing you to enjoy a gingerbread snack seamlessly.
If you're a fan of all things gingerbread, then by all means, also check out my recipe for keto gingerbread cookies , keto gingerbread loaf, and my keto gingerbread snack cake which are also loaded with flavor.
And don't forget to check out our entire collection of keto muffin recipes for delicious options!
Why This Recipe Works

- Almond flour + coconut flour create a moist, tender crumb without the need for wheat flour.
- A balanced spice blend of ginger, cinnamon, nutmeg, and cloves gives that classic gingerbread flavor without overpowering.
- Keto-friendly sweetener keeps it low in carbs while still satisfying your sweet tooth.
- Optional molasses or extract adds authentic depth without spiking blood sugar.
- Heavy cream and butter provide richness and moisture, helping the muffins stay soft and satisfying.
- No special equipment needed just mix, bake, and enjoy!
Ingredients Needed For Keto Gingerbread Muffins
Note that the following are the ingredients needed to make this recipe: The full printable recipe card is at the bottom of the page.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
- Almond Flour: Finely milled for a soft crumb
- Coconut Flour: Helps balance moisture and texture
- Cocoa Powder: Enhances flavor and color depth without overwhelming chocolate notes
- Ginger, Cinnamon, Nutmeg, Cloves: Classic gingerbread spices
- Molasses or Molasses Extract: Optional but gives that classic gingerbread richness
- Granulated Sugar Substitute:
- Heavy Cream & Butter: Rich fats for moisture and flavor
- Eggs & Baking Powder: Structure and rise
- Vanilla Extract: Rich flavor
- Salt: Balances the flavor
How to Make These Keto-Friendly Gingerbread Muffins

Start by preheating your oven to 350°F (175°C) and either line two muffin pans with paper liners or grease them well with unsalted butter.
In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, sugar substitute, ginger, cinnamon, nutmeg, cloves, and salt until the mixture is evenly combined. Set this dry mixture aside.
In a separate large bowl, add the melted and cooled butter, eggs, heavy cream, vanilla extract, and either the molasses or molasses extract (depending on your preference).
Using an electric mixer, beat the wet ingredients until they are fully combined.
Gradually add the dry mixture to the wet, one spoonful at a time, mixing as you go until the batter is smooth and well incorporated.
Spoon the batter into your prepared muffin tins, filling each cup about three-quarters of the way full.
Place the pans in the oven and bake for approximately 25 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Gingerbread Keto Muffins
- Always bring your eggs to room temperature before mixing to help the batter come together smoothly.
- Don't skip sifting the almond flour even if finely milled: it makes a big difference in creating a light, fluffy texture. I always measure and then sift.
- Allow muffins to rest for 10-15 minutes after baking to help the flavors meld.
- If you're strictly avoiding all sugar, opt for molasses extract instead of real molasses. It gives the flavor without the carbs.
Fun Variations to Try
Want to change it up? Try mixing in some chopped pecans or walnuts for a little crunch.
You could also top each muffin with a dollop of keto cream cheese frosting for a more indulgent treat.
Making them as mini muffins is also a great idea for portion control or sharing at gatherings.
Storage & Make-Ahead Tips
These muffins store beautifully. Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
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For longer storage, wrap them tightly and freeze for up to 3 weeks. Just thaw overnight in the fridge or pop one in the microwave for 20-30 seconds for a quick warm-up.
Best Sweeteners for Sugar-Free Gingerbread Muffins
You have several great options when it comes to sweetening these keto gingerbread muffins without adding sugar.
My top choice is Granulated Monk Fruit Sweetener. It closely mimics the taste and texture of regular sugar, and in my experience, it blends seamlessly into baked goods while delivering just the right amount of sweetness.
For a deeper, more traditional gingerbread flavor, you can also use a brown sugar substitute, Golden or Brown are excellent options, both are erythritol-based and have zero impact on blood sugar.
If you prefer a stevia-based sweetener, Pyure Sweet Brown is a good option. Just keep in mind that Pyure is much sweeter than most blends, so you'll want to use only half the amount called for in the recipe.
Choose the one that works best for your taste and dietary needs. Each will keep these muffins keto-friendly and delicious.
Tag Us
These gingerbread muffins are a delicious way to enjoy the spices of the season without breaking your carb goals.
Easy to make, packed with flavor, and completely grain-free, they're sure to become a favorite in your winter baking rotation.
Whether you're staying in with a warm cup of tea or entertaining guests, these muffins deliver comfort and taste in every bite.
I can't wait for you to try my recipe. Once you do, make sure you remember to tag us on Instagram and Facebook.
It's what encourages this girl to keep sharing and perfecting her recipes.
Grab Our Books!
In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It's my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
In case you don't know, my husband Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God's intervention is putting it mildly. Following the Holy Spirit's prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it's not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fit To Serve Group Keto App
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Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts! Learn more by visiting our Fit To Serve Group App Page.
Keto Gingerbread Muffins
These keto gingerbread muffins are loaded with warm spices and makes the perfect portion-sized snack during the holidays. It's a simple gingerbread treat the whole family will love!
Ingredients
- 1 ½ cups of finely milled almond flour measured and sifted
- ¼ cup of coconut flour
- ¼ cup of cocoa powder
- 3 teaspoons of baking powder
- ¾ cup of granulated sugar substitute
- 2 tablespoons of ginger powder
- 3 teaspoons of cinnamon powder
- 1 ¼ teaspoon of nutmeg powder
- ¼ teaspoon of ground cloves
- ¼ teaspoon of salt
- 4 eggs, room temperature
- ½ cup of melted unsalted butter cooled
- 1 tablespoon of molasses (optional) or use the extract I recommended below
- ½ cup of heavy cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of molasses extract (optional) if using real molasses
Instructions
- Preheat the oven to 350 degrees and line two muffin pans with muffin liners or grease well with unsalted butter.
- In a medium bowl, whisk together the almond flour, coconut flour, granulated sugar substitute, baking powder, ginger powder, cinnamon powder, nutmeg powder, clove powder, and salt until well combined. Set it aside.
- In a large bowl, combine the cooled melted butter, eggs, heavy cream, vanilla extract, maple extract, and molasses using an electric mixer.
- Add the dry ingredients to the wet ingredients by spoonfuls and mix until fully incorporated.
- Pour the batter into the prepared muffin pans. Bake for about 35 minutes or until the cake is baked through and an inserted toothpick comes out clean.
- Store leftovers in the refrigerator for up to 5 days in the refrigerator or freeze them for up to 3 weeks.
Notes
If you do not want to use molasses in this recipe, you can substitute it with 1 teaspoon of molasses extract.
You could also opt to use a brown sugar substitute in this recipe for more depth of flavor.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 11.6gSaturated Fat: 4.8gCholesterol: 50mgSodium: 56mgCarbohydrates: 4.6gNet Carbohydrates: 2.5gFiber: 2.1gSugar: 0.9gProtein: 4.6g







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