• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

Low carb gingerbread cupcakes with a sugar-free salted caramel frosting – a finger-licking-good treat suitable for sugar free, gluten free and low carb diets as well as diabetics.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course
Dessert
Cuisine
British
Servings
8
Calories
398 kcal

INGREDIENTS

1x
2x
3x
For the cupcakes:
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1 cup / 100g almond flour
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1/4 cup / 30g coconut flour
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3 eggs
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1/2 cup / 120g unsalted butter, softened
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1/4 cup / 65g Sukrin Fibre Syrup
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1/2 cup / 65g Sukrin Gold
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1 1/2 tsp ground ginger
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1 tsp cinnamon
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1 tsp baking powder
For the frosting:
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6 tbsp double heavy cream
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120 g / 1/2 cup unsalted butter, softened
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4 tbsp Sukrin Fibre Syrup
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1/2 cup / 65g Sukrin Gold
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INSTRUCTIONS

Preheat your oven to 175 Celsius / 350 Fahrenheit.
In a food processor or with a blender, mix the butter, granulated sweetener and sugar free syrup.
Add the eggs and blend.
Add the dry ingredients and spices and blend until smooth.
Fill into 8 paper or silicone cups (I used silicone cups which I greased with butter, just in case) and place in a muffin/cupcake pan. My batter was quite thick – it softens as it heats.
Bake ca 20 minutes.
To prepare the frosting, heat the cream with the fibre syrup in a small pot and let it bubble over a medium heat until it reduces – around 5-10 minutes.
Once the caramel is only lukewarm, whisk it into the softened butter.
I had the oven on 190 Celsius in the beginning, that”s why my cupcakes browned a little too much on the top. I reduced the heat to 175 Celsius as soon as I noticed. If you set your oven to 175/350 Fahrenheit, yours should come out perfectly.
NUTRITION
Calories: 398kcal
Protein: 6.1g
Fat: 37.5g
Cholesterol: 142mg
Sodium: 31mg
Potassium: 39mg
Fiber: 15.3g
Sugar: 1.8g