Gingerbread Cupcakes (Paleo, Low Carb, Keto)
As you can probably see all over my blog and socials, I have created an eBook with Christmas recipes this year. Get the Healthy Christmas Cookbook here.
However, I’m not a complete Grinch and I do have a couple more Christmas recipes up my sleeve to share with you here on the blog. Like these Gingerbread Cupcakes (Paleo, Low Carb), which are great during the holiday season as much as over the rest of the year. They are a great Christmassy snack, when you feel like a treat, but want to be good at a same time. Because as it’s getting quite usual with my baked goods, despite their sweet taste, there is a hidden veggie in these as well. What a win, right? And of course all the other ingredients are healthy and natural, leaving sugar, grains and other nasties out.
You can also check my older Christmas recipes in the Christmas, Easter And Holidays category. There are some classics you don’t want to miss 😉
- For the muffins:
- 1½ cups finely grated zucchini
- 5 eggs
- 3 tbsp coconut cream
- 2 tbsp cocoa powder
- 1 tsp gingerbread spice (if you can’t get one, you can make your own by mixing powdered cinnamon, cloves, allspice, star anise, fennel, nutmeg and dried orange zest)
- ½ tsp baking powder
- Sweetener of choice
- ½ cup coconut flour
- ½ cup almond meal
- ¼ cup desiccated coconut
- For the icing:
- 1 cup coconut yoghurt
- ⅓ cup coconut cream
- 1 tsp vanilla extract
- 1 tsp gingerbread spice
- 2 tsp gelatine
- Beat the eggs together with the coconut cream slightly. Then add the cocoa powder, gingerbread spice, baking powder, sweetener and vanilla. whisk everything together thoroughly.
- Put the grated zucchini into a large bowl, add the egg mixture and mix everything together. Then add coconut flour and almond meal and mix everything again
- Scoop the cupcake mixture into muffin tray sprayed with oil (ca 2 tbsp of mixture per muffin).
- Place the muffin tray into a preheated oven on 160 °C and bake the muffins for 40 minutes.
- Take the muffin form and let it cool completely.
- Place a small pot over medium heat and pour the coconut cream in. Heat the coconut cream (but don’t boil), then turn the heat down and dissolve the gelatine in the hot liquid by stirring it in thoroughly with a whisk. Make sure you keep stirring for some time, so the gelatine dissolves completely and doesn’t end up lumpy. Then place the liquid aside and let it cool to a room temperature.
- Read the instructions on the gelatine you bought as well, because it might be better to dissolve it in a cold liquid.
- Once the cream with gelatine cooled off, pour it into a bowl, add in the coconut yoghurt and spices and stir everything thoroughly.
- Place the icing into the fridge for at least 2 hours or until it gets thick.
- Once you have a thickened icing (at this moment it’s more like a pudding), whisk it up in the bowl and then transfer the mixture into an icing bag. Decorate the cupcakes with the icing and place them into the fridge for at least 30 minutes to let the icing stiffen again.
- Store the cupcakes in the fridge for up to 5 days.