Diabetic Gingerbread Cupcakes
Indulge in the warm, spiced flavors of the holiday season with these Diabetic Gingerbread Cupcakes, a guilt-free dessert that’s perfect for anyone watching their sugar intake. Crafted with wholesome almond flour, unsweetened applesauce, and a touch of sugar-free maple syrup, these cupcakes deliver all the cozy goodness of classic gingerbread without added sugar. A fragrant blend of ground ginger, cinnamon, nutmeg, and cloves infuses each bite with festive flavor, while Greek yogurt and almond milk keep the texture moist and tender. Ready in just 35 minutes, these cupcakes make a delightful low-carb treat to share at gatherings or enjoy at home. Garnish with sugar-free whipped cream or a sprinkle of cinnamon for a gorgeous finish! Perfect for diabetes-friendly baking, gluten-free lifestyles, and anyone looking for a healthier dessert option.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoons Sodium-free baking soda
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.25 cups Plain Greek yogurt (low-fat or non-fat)
- 0.25 cups Unsweetened almond milk
- 0.25 cups Sugar-free maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Molasses
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the almond flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the eggs, unsweetened applesauce, Greek yogurt, almond milk, sugar-free maple syrup, vanilla extract, and molasses until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon. Mix just until the batter comes together; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, optionally garnish with a dollop of sugar-free whipped cream or a sprinkle of cinnamon for extra flair before serving.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 49.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 651 mg | 50% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
