Low Carb Gingerbread Blender Muffins

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It’s Gingerbread Season! Yes, that really is an official season. Or at least it should be. The smell of these muffins baking will make you want to grab a cozy sweater and hunker down by the fire while sipping on hot cocoa. Low carb comfort food!

(28 votes, average: 3.96 out of 5)
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Low Carb Gingerbread Blender Muffins

Ingredients

  • 1/2 cup sour cream
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • Sweetener equivalent to 3/4 cup sugar
  • 1 tbsp cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt

Instructions


  1. Preheat the oven to 325F and line a muffin tin with parchment or silicone liners.
  2. Combine the sour cream, eggs, and vanilla in a large blender jar. Blend about 30 seconds. Add the almond flour, sweetener, cocoa powder, baking powder, spices and salt. Bland again until well combined. If your batter is overly thick, add 1/4 cup water to thin it out.
  3. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until golden brown and firm to the touch.

Yield: 12 muffins

Cholesterol: 66mg

Food energy: 205 kcal

Total fat: 17.11g

Calories from fat: 154

Carbohydrate: 6.74g

Protein per serving: 8.30g

Total dietary fiber: 3.06g

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Pam Long
Pam Long
1 year ago

I loved these muffins! I cut the recipe in half. (Wasn’t sure if I would like them.) I used dark cocoa powder and nonfat greek vanilla yogurt.

Dawn Tromontine
Dawn Tromontine
2 years ago

I just made these muffins. I substited Greek yogurt for sour cream & milk for the water. Yum! I can actually eat a muffin on my high protein, low carb way of eating now! Thank-you!

Kelly
Kelly
2 years ago

Can you substitute plain Greek yogurt for the sour cream?

Dawn Tromontine
Dawn Tromontine
2 years ago
Reply to  Kelly

I used Greek yogurt instead of sour cream & milk instead of water.

Deb
Deb
3 years ago

Is there an alternative to almond flour or milk? I am allergic to tree nuts and find most diabetic friendly alternative recipes use nut based flours which I cannot use.

Deborah
Deborah
3 years ago

Will this recipe make one loaf?

John-Mark Pawlowski
John-Mark Pawlowski
3 years ago

Carolyn!

What brand is that sexy muffin pan you’re using in the photo and where can I get it ?

Thanks!

Lisa
Lisa
3 years ago

What sweetener do you use?

Denise
Denise
3 years ago
Reply to  Lisa

Xylitol a.k.a. XYLA (it’s granular 1 to 1 sugar)

Pao
Pao
2 years ago
Reply to  Lisa

Swerve is an erythritol sweetener and has less digestive effects and you can get it at Publix.

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