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Gluten Free & Keto Gingerbread Cupcakes
Ingredients
  • subheading: FOR THE KETO GINGERBREAD CUPCAKES:
  • 64 g almond flour
  • 21 g coconut flour
  • 1 tablespoon psyllium husk
  • ½ teaspoon xanthan gum or 2 teaspoons ground flaxseed
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg freshly grated
  • ⅛ teaspoon ground cloves
  • pinch black pepper freshly ground
  • 2 eggs yolks & whites divided
  • ⅓ to ½ cup golden erythritol to taste (I use ⅓ cup)
  • 1 to 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
  • subheading: FOR THE LEMON BUTTERCREAM FROSTING:
  • ½ batch keto buttercream frosting
Steps
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