Sugar Free Gingerbread Cupcakes



3 cups almond flour

1/4 cup unflavored whey protein  powder

2 Tablespoons ground ginger

1 Tablespoon cocoa powder

1 Tablespoon baking powder

1/2 Tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup Swerve, Granular

3 large eggs, room temperature

1 teaspoon vanilla extract

3/4 cup heavy cream mixed with water (about half of each)


8 ounces cream cheese, softened

1/4 cup butter, softened

6 Tablespoons Swerve Confectioners

6 Tablespoons cream, room temperature

1 teaspoon vanilla



Preheat oven to 325F and line a 12-cavity muffin pan with paper liners, parchment is best for easy release.

Whisk together the almond flour, whey protein powder, ginger, cocoa powder, baking powder, cinnamon, cloves and salt.

In another bowl beat butter with Swerve til light and fluffy, about 3 minutes. Beat in eggs and vanilla extract.

Beat in half of the almond flour mixture, then the cream/water mixture and then the remaining almond flour mixture, til well combined.

Divide batter among prepared muffin cups and bake 28 to 32 minutes, til lightly browned and firm to the touch. Remove and let cool completely.


Beat cream cheese with butter til smooth. Beat in Confectioners Swerve til combined. Beat in cream and vanilla til a spreadable consistency is achieved.

Pipe or spread onto cooled cupcakes.

Garnish with mixed spices if desired.


If your local grocer does not carry Swerve products, you can simply order online here:

Comments and questions are most welcome!

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