Gluten Free & Keto Gingerbread Cupcakes
"With lemon buttercream frosting!..."
INGREDIENTS
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64 g almond flour
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21 g coconut flour
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1 tablespoon psyllium husk
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1/2 teaspoon xanthan gum (or 2 teaspoons ground flaxseed )
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon kosher salt
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon nutmeg (freshly grated)
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1/8 teaspoon ground cloves
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pinch black pepper (freshly ground)
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2 eggs (yolks & whites divided)
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1/3-1/2 cup golden erythritol (to taste (I use 1/3 cup))
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1-2 teaspoon blackstrap molasses (totally optional)
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1 teaspoon apple cider vinegar
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57 g unsalted grass-fed butter (ghee, or coconut oil (melted and cooled))
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60 ml water
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1/2 batch keto buttercream frosting
Comments & Reviews
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