Low Carb and Lchf Gingerbread Cupcakes

I’m happy to say it’s closing in! And it’s seriously time to get the christmas baking on for next weekend!

Gingerbread Cupcakes Low Carb, Lchf and Gluten Free

Photo by Mind the Home

Low Carb and Lchf Gingerbread Cupscakes
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Ingredients
  1. 2,5 dl (1 cup) almond flour
  2. 0,5 dl (0,21 cups) coconut flour from
  3. 1 tbsp psyllium husk
  4. 18 g (0,6 oz) gingerbread spices
  5. 4 tsp honey
  6. 125 g (4,4 oz) butter
  7. 100 g (3,5 oz) cream cheese
  8. 1 dl (0,42 cups) curd
  9. 2 tsp baking powder
  10. 4 eggs
Instructions
  1. Use an electric blender to mix cream cheese, curd and honey.
  2. Keep using the electric blender to whisk eggs into a fluffy mixture (takes about 5 minutes).
  3. Melt butter in a pan.
  4. Meanwhile add all dry ingredients into a bowl and blend.
  5. Use the electric blender to mix eggs and butter, pour into the cream cheese mixture and whisk again.
  6. Last you add the dry ingredients and give it one last whisk.
  7. Pour into cupcake cups and bake 20 minutes 170 C (338 F) hot air. If you don't have hot air, add 25 C (77 F) to the number.
Notes
  1. You can make your own gingerbread spices, just google for recipe!
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