Christmas

Gingerbread Muffins with Peppermint Frosting (LC)

November  9, 2019
Photo by Brian Coppola
Author Notes

It's amazing how, after a while, you just get used to what you can and cannot get away with when you use these "nut flours." Maybe I just forget what regular flour is like. Whatever.

Recipe inspired by the Gingerbread bundt cake:
https://alldayidreamaboutfood.com/gingerbread-cream-cheese-pound-cake-keto-recipe/  
Brian Coppola

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Makes 12
Ingredients
  • 8 ounces cream cheese (softened)
  • 0.5 cups butter (softened, not melted)
  • 0.75 cups Brown Swerve
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups fine almond flour
  • 2 tablespoons ground ginger
  • 1 tablespoon cocoa powder
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 4 ounces cream cheese (softened)
  • 1-1.5 cups powered Swerve
  • 1 tablespoon peppermint extract
  • 0.5-1 cups chopped pecans
In This Recipe
Directions
  1. Combine 8 oz of cream cheese with butter, Swerve, eggs, and vanilla. Beat well to smooth with a hand mixer.
  2. Combine and mix the dry ingredients in a separate bowl. Add all at once to the wet mixture. Fold to mix thoroughly with a rubber spatula, but do not over-mix.
  3. Scoop into 12 muffin cups. Bake at 325F for 35-40 minutes.
  4. Combine 4 oz of cream cheese with sufficient powered Swerve to get a thick consistency. Add and mix the peppermint extract. Add more Swerve to regain desired consistency.
  5. Remove the baked muffins to a cooling rack. Top with the prepared frosting while they are still warm. Add pecans and cool completely before storing.

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