Gingerbread Cupcakes
Gingerbread Cupcakes

Gingerbread Cupcakes

Recipes   Gluten Free     Seasonal     Sweets    



  • 3 cups almond flour
  • 1/4 cup unflavored whey protein powder
  • 2 tbsp ground ginger
  • 1 tbsp cocoa powder
  • 1 tbsp baking powder
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup Swerve, Granular 
  • 1 tbsp molasses (optional, helps colour and flavour)
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup heavy cream mixed with water (about half of each)


  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 6 tbsp Swerve, Confectioners 
  • 6 tbsp cream, room temperature
  • 1 tsp vanilla



  1. Preheat oven to 325F and line a 12-cavity muffin pan with paper liners (I suggest parchment for easy release muffins).
  2. In a large bowl, whisk together the almond flour, whey protein powder, ginger, cocoa powder, baking powder, cinnamon, cloves, and salt.
  3. In another large bowl, beat butter with Swerve until light and fluffy, about 3 minutes. Beat in molasses, eggs, and vanilla extract.
  4. Beat in half of the almond flour mixture, then the cream/water mixture, and then the remaining almond flour mixture, until well combined. Scrape down beaters and sides of bowl as needed.
  5. Divide batter among prepared muffin cups and bake 28 to 32 minutes, until lightly browned and firm to the touch. Remove and let cool completely.


  1. In a large bowl, beat cream cheese with butter until smooth. Beat in powdered Swerve until combined. Beat in cream and vanilla until a spreadable consistency is achieved.
  2. Pipe or spread onto cooled cupcakes.

Makes 12 cupcakes.

Gingerbread Cupcakes
Gingerbread Cupcakes
Nutrition Facts

Serving Size 1 cupcake

Servings 12

Calories 400
Total Fat 36g
Total Saturated Fat 16g
Cholesterol 115mg
Sodium 270mg
Total Carbs 25g
Dietary Fiber 4g
Sugars 4g
Swerve 17g
Protein 10g
Net Carbs: 4g