Thanks Lulu (@luludeam on Instagram) for this fantastic keto gingerbread muffins recipe.
These delicious muffins are made with our Justine's Keto Gingerbread Cake Mix as the base, ensuring that they are both low in carbs and packed with the warm, spicy flavor of gingerbread. To top it all off, these muffins are finished with a creamy keto cream cheese icing and festive white chocolates made with Justine's Keto White Choc Chips.
These muffins are the perfect treat for anyone following a ketogenic diet, or for anyone who loves the taste of gingerbread during the holiday season. So, if you're looking for a tasty and keto-friendly dessert, give Lulu's Keto Gingerbread Muffins a try!
Use 1x Justine's keto gingerbread cake mix – prepare as per packet instructions, but rather than pouring into one large cake tin, pour into 6 medium sized muffin tins.
Keto Cream Cheese Icing:
- 110g Cream Cheese (softened)
- 2 Tbsp Butter (softened)
- 1/2 Cup Powdered Keto-Friendly Sweetener (if you only have granulated sweetener, simply blitz it in a nutri bullet or similar blender until it turns to powder)
- 1 tsp Vanilla Essence
- 2 -3 Tbsp Cream
Beat all ingredients together in a large bowl, leaving cream until last and adding until you have the desired consistency for either piping or spreading. Allow your muffins to cool before adding your icing.
White Chocolate Toppers:
Melt approx. ½ Cup of Justine's Keto White Choc Baking Chips and 2 Tbsp Coconut Oil in the microwave, stopping to stir every 30 seconds so it doesn't burn. Pour melted chocolate into festive themed silicon moulds (I used gingerbread men and star moulds from Low Carb Haven) and set in the fridge until solid. Pop our of silicon moulds once set and pop on top of your iced muffins for the finishing touch!